• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Duck Fat Ranch Dressing.

• Follow this recipe.
• Once done, set aside in a bowl or in a condiment bottle in the fridge.

Peel and chop the cucumber.

• Peel the cucumber.
• Chop the cucumber into 1/2-inch cubes. If you prefer, cut out the seeds. I do this by slicing the cucumber into medallions first, then by chopping around the seed pit in the middle. Each medallion makes 4-5 pieces of cucumber. I throw the seed pits away.
• Set the chopped cucumber aside in the fridge.

Cook the bacon.

• Cook the bacon however you prefer. Set it aside on a plate to cool.
• Once cooled, break apart into 1/2-inch pieces.
• Leave on the counter to rest.

Cook the chicken thighs in the bacon fat.

• Cut the chicken thighs into small, thin strips using kitchen shears.
• Cook the chicken thigh pieces in the bacon fat on medium-high heat until they brown with a crisp. This usually takes 10-15 minutes.
• Salt the chicken thighs with sea salt to taste while cooking.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Note: you may need to dump most of the bacon fat out near the end of the cooking time, like the last 5 minutes or so. If you don't, the chicken thighs won't brown or crisp. Once the thighs are cooked, I usually dump out about 85% of the bacon fat, leaving just a thin layer for the last five minutes or so of cook time.

**Soft-boil the eggs.

• Fill up a pot with water so that it will not cover the top of the eggs. Make sure the pot is large enough so all of the eggs fit in one layer on the bottom.
• Bring the water to a boil.
• Once the water is boiling, add the eggs. Boil for 8 minutes.
• Remove the eggs and run them under cold water until they reach room temperature.
• Peel them and set them aside to rest.

Chop the avocado.

• Chop the avocado into cubes.

Put it all together.

• Place the chicken thighs, bacon pieces, and the chopped cucumber and avocados into a large serving bowl.
• Cut the soft-boiled eggs into halves or quarters and add them to the serving bowl.
• Top with 1/2 - 3/4 cup of Duck Fat Ranch Dressing, or more if you prefer a creamy salad.
• Enjoy!