(Kale) Bacon Lettuce & Tomato Salad

This summer salad can be prepped in one bowl and using one pan. (Don’t you love doing less dishes?) It’s all the flavors of a BLT with none of the bread.The "L" in BLT gets upgraded to kale which means your nutritional palate gets upgraded too. Chicken and shallots help round out the meal. Bonus, this salad is compliant if you are currently on a Whole30!

Serves two. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 6 cups roughly chopped kale, stalks removed 

• 4-6 slices bacon

• 1 large tomato, cubed (equalling 3/4 cup)

• 6-8 ounces (1 cup) cooked chicken, shredded or cubed

• 1 small shallot, sliced

• 1 dash olive oil (1-2 teaspoons)

• 1/4 cup Tessa Mae ranch dressing (or dressing of your choice, mayo or aioli would work just as well)

If your chicken is raw, first thing to do is dice chicken into 1 inch cubes and cook chicken on medium heat in a large frying pan with a drizzle of olive oil. When chicken is fully cooked, remove from heat and set aside.

Next, cook your bacon on medium heat in that same frying pan until mostly crispy.

While that cooks, prep and wash kale. Make sure that the kale is nice and dry to avoid soggy salad. Massage your kale with olive oil and season with salt and pepper.

Transfer bacon from the pan and leave the bacon grease. Sauté kale in the bacon grease on high heat and stir constantly. Remove from heat after two minutes. Don't overcook! Kale should be crispy on the edges.

You can now start assembling your salad: add kale, tomato, chicken to your salad bowl and toss in your salad dressing.

Quickly slice the shallots and throw them in the frying pan on low heat for about 3 minutes. Crumble bacon on top of salad and add shallots. Voila!