5 Ingredient Keto Salad

5 Ingredient Keto Salad

Ingredients

• 2 boneless chicken breast ((skin on, 285 g/ 10 oz))
• 6 bacon (thin-cut slices
• 1 avocado (large
• 4 cup dark leafy greens ((skin on, 285 g/ 10 oz))
• 4 tbsp ranch dressing ((skin on, 285 g/ 10 oz))
• ghee (or duck fat for greasing)

Instructions

1. Preheat the oven to 200 °C/ 400 °F.
2. Start by crisping up the chicken breasts.
3. Season the chicken breasts with salt and pepper from all sides.
4. Grease a small skillet with ghee or duck fat.
5. Place the chicken breasts, skin side down, on the hot pan.
6. Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes.
7. Then, flip the chicken on the other side, cook for 30 seconds.
8. Transfer the skillet into the oven.
9. Cook the chicken for 10-15 minutes.
10. WIt's done when an instant read thermometer inserted into the thickest part reads 74 °C/ 165 °F.
11. If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper and bake for 10 minutes ...
12. until crispy and golden brown.
13. Alternatively, you can crisp up the bacon separately on a frying pan.
14. Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.
15. Slice the avocado and the cooked chicken.
16. Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.
17. Top each salad with 2 tablespoons of Ranch Dressing.
18. This salad is best served immediately.
19. You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.