Paleo Plan

BAT Salad (Bacon, Arugula and Tomato)

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

Makes two salads.

Approximate cooking 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


  1. 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).
  2. Add brine to the bottom of the hot pan, and stir the browned bits into the cooked bacon and chicken. Remove from heat.
  3. 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).
  4. 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’.

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