Chicken Salad with Bacon and Raisins

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Bacon

  Pork, cured, cooked, pan-fried

  6 strip cooked or 48g

• Raisins

  Golden seedless

  ⅓ cup (not packed) or 48g

• Celery

  Raw

  1 stalk, medium or 40g

• Onions

  Young green, tops only

  2 stalk or 24g

• Pine nuts

  Nuts, dried

  3 tbsp or 25g

• Mayonnaise-like dressing

  Regular, with salt

  ¾ cup or 176g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat oil in a pan over medium high heat. Cook chicken for 7-12 minutes per side until cooked through and no longer pink. Let rest for 5 minutes before chopping into bite sized pieces.
2. Meanwhile, place bacon in a cold pan and turn heat up to medium. Cook until desired crispiness is reached. Drain, chop, and set aside.
3. In a medium bowl combine the chicken, bacon, raisins, celery,green onion, and pine nuts.
4. Mix in about 1/2 cup of the mayonnaise and the lemon juice until well mixed. Taste and add more mayonnaise and the salt and pepper, as needed.
5. Enjoy!