Best part of low carb? Bacon! Salad, for me can get pretty mundane pretty quickly. So, I love to mix things up and keep them interesting! Scroll down for this delicious recipe!
Chicken and Bacon
I like things that cook quick so I made these together!
4 Chicken Thighs (Boneless, Skinless, about 1/2lbs)
4 Slices of Bacon
Preheat air fryer for 25 minutes at 350 degrees.
Season chicken breasts to your liking (Pink Himalayan Salt, Garlic Powder, Onion Powder, Lemon Pepper Seasoning were my seasoning choices)
Cut each slice of bacon in half.
Put seasoned chicken into the preheated air fryer and lay two 1/2 slices of bacon over each thigh. Air fry at 350 degrees for 15 minutes.
Open the air fryer, remove the bacon, flip the chicken, replace the bacon back over the chicken, and then continue cooking for the remaining 10 minutes.
Remove from air fryer.
Air Fryer Eggs
Half a Dozen Eggs
Bowl of Cold or Ice water
Preheat the air fryer to 270 degrees.
Air fry eggs for 15 minutes.
Remove from the air fryer and place into the bowl of cold/ice water and let sit for 5 minutes.
Remove from the bowl, peel, slice to your desired size
For the salad you can use a bag or container of which ever type of salad you prefer. I used romaine hearts and chopped them for my salad. Then I added shredded cheese, topped it with the chicken and bacon (I recommend slicing the chicken into smaller strips first and dicing the bacon), and dressed it with ranch. Salad is so versatile though, so have fun with it. I love raw red onions on my salads and shredded carrots. My husband loves his salads with black olives, cucumbers, and grape tomatoes.