Chicken and Bacon Loaded Salad

Ingredients:

• 2 chicken breasts, skinless and boneless
• 1 tbsp. garlic powder
• 2 tbsp. dried parsley flakes
• 1/2 tbsp. paprika
• 4 bacon slices, cooked and crumbled
• 2 boiled eggs, sliced
• 1 avocado, diced
• 4 to 6 cups mixed greens
• Cooking fat
• Sea salt and freshly ground black pepper

Dressing:

• 1/2 cup coconut milk
• 1 tbsp. olive oil
• 2 garlic cloves, minced
• 1 tbsp. lemon juice
• Sea salt and freshly ground black pepper

Directions:

1. Preheat oven to 350 F.
2. In a bowl, combine the garlic powder, parsley, paprika; season to taste.
3. Rub the chicken breasts with the garlic powder mixture.
4. Melt cooking fat in a skillet over medium-high heat.
5. Brown the chicken on all sides for 2 to 3 minutes and place in the oven.
6. Bake for 18 to 20 minutes or until the chicken is cooked through.
7. Let the chicken rest for 4 to 5 minutes before slicing.
8. In a bowl, combine all the ingredients for the dressing and whisk until well emulsified.
9. In a salad bowl, combine the mixed greens, avocado, eggs, bacon, and chicken.
10. Drizzle with coconut milk dressing and serve.