Bacon Chicken Salad

7 Sep

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1.2 lbs chicken breast
1 3/4 cup raisins
1 yellow onion diced*
5 to 6 cups of diced broccoli florets
1 cup toasted sunflower seeds
1 lb thick cut bacon
2 Tbsp olive oil
2 Tbsp pepper
2 servings or 2 1/2 cups paleo mayo

Preheat oven to 350. Line two cookie sheets with aluminum foil. Pour 2 tablespoons of olive oil on one and roll the chicken breasts in the oil. Salt and pepper both sides. Spread bacon out on the other sheet. Place both sheets in the oven. Cook chicken until it reaches a temperature of 180. Bacon should be so crispy that once it cools it would be stiff as a board. Turn it as needed. If it cools and isn’t as crispy as you thought, stick it back in! With both in the oven it should take an hour or more so keep checking on it, but don’t get to hasty 🙂 Once the chicken and bacon have cooled, use scissors to cut them both into small pieces. Add mayonnaise, stir. Add remaining ingredients except broccoli, stir. Then add broccoli. If you add the broccoli too soon it can soak up all of your mayonnaise and the other ingredients will seem dry. Also, just using the florets helps keep a more uniform coating of mayonnaise.

This is a party must! Instead of broccoli florets use a spoon to scoop the chicken salad onto thick slices of cucumber. It’s also great served over mixed greens.

*I’d like to admit that after seeing Paula Dean wearing onion goggles I got out my swim goggles and they really help to curb the crying effect. Sometimes I also like to food process the onion into the mayonnaise before I coat the other ingredients with it.

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