4 cups (188g) mixed baby greens, washed
1 lb (454g) fresh mozzarella, cubed
1 lb (454g) fresh tomatoes, cubed
16 leaves (6.4g) fresh basil, hand torn
1/4 cup (63.75g) balsamic vinegar
1/4 cup (54g) extra virgin olive oil (Buy Now)
4 each (605g) boneless chicken breasts, cubed (or equivalent thigh meat - skin optional)
2 each (6g) garlic clove, minced
8 slices (200g) raw bacon, chopped (for bits)
salt and pepper, to taste
In a large salad bowl, add greens, mozzarella, tomatoes and large pieces of hand torn basil leaves, keeping the tomatoes on the side of the bowl, in a nice pile.
Season the tomatoes with a little salt and pepper (the salt will pull the tomato juice from the tomatoes, which will mix with the salad, later).
In a cup, place the olive oil and balsamic vinegar. Set the vinaigrette aside.
In a medium bowl, mix the cut chicken with the chopped garlic. Season the chicken with a little salt and pepper.
In a sauté pan, over medium heat, cook the bacon until the bacon is crispy.
Remove the bacon from the bacon grease and set aside, while leaving the grease in the hot pan.
Add the seasoned chicken to the hot bacon fat and cook until the chicken is cooked through.
At the last minute, at the bacon back into the chicken, simply to warm it up.
Pour the vinaigrette over the top of the salad, in the salad bowl.
Pour the hot chicken, bacon and bacon fat over the tomatoes, in the salad bowl.
Quickly toss the salad, serve and eat! Should slightly wilt and have a great sweet bacon taste!
7 carbs per serving