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8 slices bacon
2 avocado diced
lemon juice (approximately 2 tbsp)
1 cup diced baked or grilled chicken breasts
LEMON VINAIGRETTE
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp dried oregano
¼ tsp garlic powder
Salt and fresh ground pepper, to taste
OPTIONAL
cilantro
sour cream
jalapeños
INSTRUCTIONS
Bake your chicken ay 350 for approx 30 minutes until done.. 165 internal temp. Dice up once cooked. Set aside.
Fry bacon either stove top or microwave and crumble. Set aside.
Dice up avocado and drizzle with lemon juice.
Place chopped chicken, crumbled bacon, and jalapeños, if desired, to the bowl of diced avocado and gently combine.
Now, whisk together your dressing ingredients and pour over your avocado, chicken mixture. Gently mix all together.
Serve over a bed of lettuce, as a lettuce wrap, or use a low-carb tortilla like the Ole Xtreme High Fiber tortillas that we like.
Refrigerate leftovers in air-tight container, and eat within a couple of days.