Chicken and Bacon Keto Salad


  • 1 large hard-boiled egg
  • 4 oz chicken breast sliced
  • 1 cup spinach washed and dried
  • 2 strips of bacon
  • 1/4 avocado peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon white vinegar
  • Salt and pepper to taste


  • Boil eggs for 10 minutes then cool in cold water, peel, and chop
  • Heat a medium skillet over medium heat, add chicken and cook for 3 minutes
  • Move chicken to side and add bacon pieces, cook until desired crispiness
  • In a medium bowl rip spinach leaves and add in the bacon, chicken and chopped egg.
  • Add Avocado then drizzle with vinegar and olive oil then add salt and pepper to taste.
  • Toss to coat spinach leaves and avocado
** Nutrition per serving: Calories: 600, Fat 48g, Protein 43g, Carbs 2g
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