Better Than Waldorf : A Main Dish Salad - Paleo, AIP, Whole 30

• Meat

  • 1 cm 200 grams chicken breast diced into
  • 100 g Bacon diced into

• Produce

  • 1 Apple, cut into 1cm / 1/2 inch cubes (1 1/2 cups
  • 2 Celery stalks, thinly sliced (1 1/2 cups
  • 1/2 Lemon
  • 1 Perfectly ripe avocado, cut into 1cm / 1 1/2 inch cubes, large

• Baking & Spices

  • 1 Iodised coarse sea salt, freshly ground

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp Olive or coconut oil

• Other

  • 1 cup Cauliflour florets

Found on paleomantic.com

Description

Ingredients

• 1 cup cauliflour florets
• 100 grams bacon diced into 1cm / ½ inch squares
• 1 tablespoon olive or coconut oil
• 200 grams chicken breast diced into 1cm / ½ inch cubes
• 1 apple, cut into 1cm / ½ inch cubes (1½ cups)
• 2 - 3 celery stalks, thinly sliced (1½ cups)
• 1 large perfectly ripe avocado, cut into 1cm / 1½ inch cubes
• 1 / 2 lemon, juiced + extra wedges for serving
• 1 teaspoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• freshly ground iodised coarse sea salt

Directions

• Bring half a litre of lightly salted water to the boil. Blanch the cauliflower florets: add them to the water and when it returns to the boil, set the timer for 2 minutes. When the timer sounds, drain the florets and rinse them under cold water until theyve cooled completely.
• Heat a frypan over a low heat and fry the bacon. When crispy, remove with a slotted spoon and drain on absorbent kitchen towel. Drain the excess oil from the pan and wipe clean with another sheet of absorbent kitchen towel.
• Pour 1 tablespoon of olive or coconut oil to the pan and warm over a low heat. Add the cubes of chicken breast and cook through, stirring every half minute until the edges are golden. Take off the heat and allow to cool completely.
• Place the apple, celery, avocado, cauliflower florets, bacon and chicken into a large bowl. Pour over the lemon juice, vinegar and extra virgin olive oil. Sprinkle with a few grindings of sea salt, and toss lightly to combine all ingredients.
• Serve generous portions in large salad bowls. Have the bottles of olive oil and vinegar, the salt grinder and extra lemon wedges in the centre of the table for further seasoning.
• Enjoy!