Paleo Plan

BAT Salad (Bacon, Arugula and Tomato)

BAT Salad-2

Peppery arugula replaces lettuce and toasty sunflower seeds replace bread in this non-traditional BLT.

Makes two salads.

Approximate cooking and prep time: 20 minutes


  • 4 thick cut bacon slices, diced
  • 2 (4 oz each) b0neless, skinless chicken thighs, diced small
  • 3-4 Tbs brine from peperoncinis
  • 4 handfuls (cups) arugula
  • 1 medium tomato, diced
  • 1 avocado, diced
  • 4 peperoncinis, sliced
  • 1/4 cup toasted sunflower seeds


  • Cook the diced bacon and chicken thighs over medium heat in a saute pan until fully cooked, stirring very frequently to prevent burning (about 12-15 minutes).
  • Add brine to the bottom of the hot pan, and stir the browned bits into the cooked bacon and chicken. Remove from heat.
  • Place arugula in a medium to large bowl. Pour the cooked bacon, chicken and drippings onto the arugula and toss to coat completely (add more brine or sea salt if desired).
  • Divide the arugula into two bowls. Top with tomato, avocado, peperoncinis and sunflower seeds to serve.



    This turned out to be really good! I don’t like peperocini’s so I just used some sherry vinegar I had on hand to add just a little tartness and some extra salt. Even my husband loved it. I will definitely make this again…so easy!


    This was fantastic. I substituted spinach for the arugula and toasted pine nuts for the sunflower seeds (all I had on hand). Quick and easy!

  3. Loved this salad! I used a combo of chicken breast and thigh since its what I had on hand and I used organic mixed greens instead of arugula. I bring my lunch to work so I packed the cooked chicken, bacon and chopped pepperonchini’s with brine in a container and heated them all up together – YUM! I did not expect the brine to create such a yummy ‘dressing’.

Leave a Comment