Chicken, Bacon, and Olives Salad
1 slice thick cut bacon
1/2 large onion
5 oz chicken breast (marinated in lemon, rosemary, garlic, a little olive oil)
6 large green olives
11/2 cups mushrooms
1 cup broccoli
4 cups mixed greens
Fresh cracked pepper
Pan fry the bacon and take out the meat to drain. Pour out excess grease and sauté the onion in the leftover bacon fat. Add the mushrooms and cook for 5-10 mins, then add the olives and some garlic if you want. Don't forget to taste and season if needed. Since you have bacon and olives, you probably won't need much if any. While things are cooking, prepare your greens and chop the broccoli.
Reserve the cooked vegetables in a serving dish and return your sauté pan to the heat. Add a little coconut or olive oil and sear your chicken. Finish by pan frying the chicken on low heat, or in the oven until internal temperature reaches 165. I probably only cooked mine to about 145. ;)
Layer your salad greens and broccoli, then the onion, olive, and mushrooms. Then slice your chicken and add to the top of the salad. You don't need cheese, croutons, or dressing. Finish this salad off with cracked pepper and lemon.
That is all. The entire salad is no more than 375-400 calories (and only half of it is shown in the picture).