BAT Salad (Bacon, Arugula and Tomato)

BAT Salad-2

There’s certain foods that you really miss when you give up grains, and BLT Sandwiches are one of those foods! Fret not Paleo pals, because we’ve come up with a Paleo-friendly BLT sandwich substitution for you, in salad form! Our BAT (Bacon, Arugula and Tomato) Paleo Salad recipe uses peppery arugula to replace lettuce and toasty sunflower seeds to replace the bread in this non-traditional BLT.  You won’t even miss the bread, but if you do, go ahead and serve this Paleo salad with a slice of our delicious Grain-Free Herbed Focaccia Bread on the side! If you enjoyed our BAT Paleo Salad recipe, try our BLT Breakfast recipe next time.

Recipe makes 2 servings.
Approximate Cook Time: 40 minutes
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Votes: 12
Rating: 4.5
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Ingredients

4 slice(s) bacon (thick), diced
3/4 pound(s) chicken thighs, boneless, skinless, diced small
3 tablespoon(s) pepperoncinis brine
4 cup(s) arugula
1 medium tomato(es), diced
1 medium avocado(s), diced
4 medium pepperoncinis, sliced
1/4 cup(s) sunflower seeds, toasted

Instructions

  1. 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).
  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 bowls. Top with tomato, avocado, peperoncinis and sunflower seeds to serve.


6 Comments

  1. txbobbie@aol.com

    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!

  2. Leppelsheimer@destinationhotels.com

    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. Karen

    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’.

  4. Chrystal A

    Did not have any brine or no where or how to get some. Still turned out great without it! used organic spinach instead of arugula.

  5. Jennifer P

    Where or how do you make pepperoncinis brine?

    • Karen

      Jennifer P – often pepperoncinis are sold in a brine. However you can also use a little lemon juice or salt water to deglaze your pan and create your dressing.

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BAT Salad (Bacon, Arugula and Tomato)

Number of servings 2
Approximate cooking time: 40 minutes

Nutritional information provided to Paleo Plan
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Ingredients

4 slice(s) bacon (thick), diced
3/4 pound(s) chicken thighs, boneless, skinless, diced small
3 tablespoon(s) pepperoncinis brine
4 cup(s) arugula
1 medium tomato(es), diced
1 medium avocado(s), diced
4 medium pepperoncinis, sliced
1/4 cup(s) sunflower seeds, toasted

Instructions

  1. 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).
  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 bowls. Top with tomato, avocado, peperoncinis and sunflower seeds to serve.
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