Are you keen to do a Spring Detox, or diet overhaul? Then join us! We’ve combined community with clinical know-how to offer MORE support than ever before! And these juice recipes are great additions to do as you do our 14-Day detox program.
Detox or not, this is a great any time meal! This is one recipe from our 14-Day Detox Challenge.
Meat-free options in the notes below as well 🙂
Bon appetite!
INGREDIENTS
- 2 chicken thighs diced
- 4 bacon rashes diced
- 1 tbsp coconut oil
- 1 cos lettuce or mixed lettuce or rocket or baby spinach
- 2 eggs hard boiled and quartered – leave out if egg-free or AIP
- Himalayan salt and pepper to taste
Dressing
- 1 lime juice of and zest
- 1 tblsp apple cider vinegar with the mother – organic
- 1 tsp Dijon mustard
- 2 anchovies optional
- 1/3 cup olive oil extra virgin
- 1/4 tsp Himalayan salt
INSTRUCTIONS
- Heat a frypan and add the coconut oil and bacon and cook until slightly brown. Add in the chicken, the salt and pepper and cook until brown and cooked through.
- To make the dressing put all of the ingredients in a blender and blend for 30 seconds or until thoroughly combined and the desired thickness. If you don’t have a blender, put in a mason jar and shake to combine.
- In a large bowl combine the cos lettuce, chicken, eggs and bacon. Stir through a few tablespoons of dressing and mix well. The remainder of the dressing can be stored in the fridge for up to a week.
NOTES
Vegetarian Option:2 cups of pre-cooked quinoa to replace chicken and bacon.Vegan Option:2 cups of pre-cooked quinoa to replace chicken and bacon. Leave out eggs and anchovies. Photo: recipe photo has additional avocado slice and chopped tomato.
NUTRITION
Calories:Â 893kcal Carbohydrates:Â 5g Protein:Â 31g Fat:Â 84g Saturated Fat:Â 23g Polyunsaturated Fat:Â 12g Monounsaturated Fat:Â 44g Trans Fat:Â 1g Cholesterol:Â 306mg Sodium:Â 767mg Potassium:Â 473mg Fiber:Â 1g Sugar:Â 1g Vitamin A:Â 1582IU Vitamin C:Â 10mg Calcium:Â 60mg Iron:Â 2mg