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Bacon Chicken Salad & Vinaigrette in Radicchio Leaves

Serves 4

Radicchio leaves make the perfect replacement for bread and wraps to hold this tasty chicken salad and makes for a pretty arrangement for a party or for your lunch at the office. Store radicchio in a glass container in the fridge, it will keep fresh much longer than simply in the crisper, ensuring you use up each leaf while they are their tastiest!

Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:
Bacon Chicken Salad:
1 pound of leftover chicken breast, diced
2 slices of cooked and crumbled bacon
½ cup celery, diced
4 medium radishes, chopped
1 teaspoon sea salt
½ teaspoon cracked black pepper
½ cup parsley, chopped
12 radicchio leaves
Vinaigrette:
½ cup extra virgin olive oil
1/3 cup raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes

Instructions:

Add all salad ingredients to a mixing bowl and toss well.

Add all vinaigrette ingredients to a glass jar and with the lid secured, shake vigorously until well combined.

Serve chicken salad in radicchio leaves with a generous serving of vinaigrette, reserving any leftover vinaigrette to use throughout the week on other meats and veggies.

Store any salad leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Calories: 388
Carbs: 2
Net Carbs: 1
Protein: 29
Fat: 30