Did I mention bacon?!
There, now that I have your attention I want to share with you some of my favorite Paleo recipes featuring Pederson’s Natural Farms Uncured, No Sugar Added Bacon!! When I was given this opportunity I danced in my car. (It was a bright spot on my epic commute home.) Who wouldn’t want to review bacon?! And this bacon is A-MAZ-ING!
I have tried it a few times before and have loved it with everything I have made with it, but it is truly awesome alone. This time I wanted to make something that was filling, and would make a great meal for someone living the Paleo lifestyle or not!
I present to you – Bacon Chicken Salad!
Look at all of those veggies! Look at the big hunks of chicken! Look at the glorious bites of BACON! (I might be obsessed)
Step one…gather your tasty whole, fresh ingredients. I got these straight from the farmers market Saturday morning.
And this came straight from the Pederson’s East Coast Sales Manager Mary Catherine Broadrick’s fridge. How cool is that!? Not only is their product delectable, but their customer service is on point.
Step two…throw your chicken thighs on the stove. I always prefer thighs because they don’t dry out. I was very distracted by the bacon that I forgot to take a picture of the chicken cooking. We’ve all seen chicken cooking in a pan…nothing exciting!
Step three…cook up that bacon! Now, I only planned on using half of the pack for this meal. The other half was destined to become Paleo chocolate covered bacon…it was a disaster. I have no pictures. I ate it all. I regret nothing. BUT since I was going to need the bacon to be pretty flat for that recipe, I cooked my bacon on a foil lined cookie sheet for 15ish minutes at 350 degrees. I like the foil because it makes for easy cleanup, minimal sticking, and really helps with collecting the bacon grease to save!
Step four…chop up your veggies into bite site pieces and put them in a bowl. This week I used red pepper, yellow onion, cucumber, avocado, and at the last minute garlic. How could I forget the garlic?! The avocado is what will give your chicken salad the creamy that it is missing from the lack of mayo. It *might* be my favorite part (besides the bacon lol).
Nom Nom Nom
Step five…Take your bacon out of the oven and pat down with paper towels. I LOVE me some bacon grease, but I do not need to drown in it. Then chop it up into smallish pieces so that each bite will get a little bacon love.
You can almost smell it through the computer…can’t you!?
CAREFULLY pour your bacon grease into some sort of collection device. This sounds mildly technical, but I use one of the coffee mugs that rarely get used (they’re too small). I love using bacon fat for cooking with, or as a component to a dressing.
While you are chopping up your bacon, go ahead and get those chicken thighs cut up. I finally remembered to get a picture of the chicken! Go me!
Step 6…mix it all together! Just a light stir is needed, nothing too crazy.
To top off my salad I drizzled a little of the bacon grease on top. Just enough to get that bacon flavor throughout the dish and voila! lunch is served!
Another cool thing about the Pederson’s Family (and yes, they are a family) is their Annual Bacon Bash event coming up on October 18, 2014 in Cranfills Gap, Texas. If you are in that area (or just want to be for the day) check it out!
Use their handy Store Locator to find your nearest supply of Pederson’s Natural Farms products!!
**This is a sponsored post. I was given free product in exchange for this review/recipe. All opinions are my own.**