Yes, you read it right, bacon and salad in the same mouthwatering sentence – and forkful! It can only mean that an amazing lunch, or dinner, is about to be reproduced with ultra-satisfying results in your very own home.

Serves 4          Prep time 20min          Cook Time 20min


  • 2 chicken breasts, skinless and boneless

  • 1 tbsp. garlic powder

  • 2 tbsp. dried parsley flakes

  • 1/2 tbsp. paprika

  • 4 bacon slices, cooked and crumbled

  • 2 boiled eggs, sliced

  • 1 avocado, diced

  • 4 to 6 cups mixed greens

  • Cooking fat

  • Sea salt and freshly ground black pepper

Dressing Ingredients

  • 1/2 cup coconut milk

  • 1 tbsp. olive oil

  • 2 garlic cloves, minced

  • 1 tbsp. lemon juice

  • Sea salt and freshly ground black pepper


  1. Preheat oven to 350 F.

  2. In a bowl, combine the garlic powder, parsley, paprika; season to taste.

  3. Rub the chicken breasts with the garlic powder mixture.

  4. Melt cooking fat in a skillet over medium-high heat.

  5. Brown the chicken on all sides for 2 to 3 minutes and place in the oven.

  6. Bake for 18 to 20 minutes or until the chicken is cooked through.

  7. Let the chicken rest for 4 to 5 minutes before slicing.

  8. In a bowl, combine all the ingredients for the dressing and whisk until well emulsified.

  9. In a salad bowl, combine the mixed greens, avocado, eggs, bacon and chicken.

  10. Drizzle with coconut milk dressing and serve.