Peppery arugula replaces lettuce and toasty sunflower seeds replace bread in this non-traditional BLT.
Approximate Prep Time: 20 minutes
Approximate Cook Time: 20 minutes
|4||slice(s)||bacon (thick), diced|
|3/4||pound(s)||chicken thighs, boneless, skinless (4 oz), diced small|
|1/4||cup(s)||sunflower seeds, toasted|
- Cook the diced bacon and chicken thighs over medium heat in a sauté 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 bowls. Top with tomato, avocado, peperoncinis and sunflower seeds to serve.