Cheesy Chicken Bacon Apple ‘Salad’

Prep time: 45 min      Cook time: 1 hr      Rest time: 15 mins     Total time: 2 hrs

Makes: 1 large salad (feeds 2-3)

This Cheesy Chicken Bacon Apple ‘Salad’ starts with bed of Crispy Oven-Baked Kabocha Squash Fries that is topped with chicken thighs, sugar-free bacon, raw cheese, and apples and finished off with a drizzle of Honey Mustard.

chicken bacon apple

What you need to make this Cheesy Chicken Bacon Apple ‘Salad’

Ingredients:

For the Crispy Oven-Baked Kabocha Squash Fries:

For the Loaded Bacon Cheesy Chicken Bacon Apple ‘Salad’:

For the Honey Mustard:

Equipment:

chicken bacon apple

chicken bacon apple

How to make this Cheesy Chicken Bacon Apple ‘Salad’

Make the Crispy Oven-Baked Kabocha Squash Fries.

Use this recipe.

Once the fries are baking in the oven, make 1/2 batch of the Honey Mustard.

Make 1/2 batch of this recipe.

When done, set the Honey Mustard aside in the fridge until you’re ready to use it.

chicken bacon apple

 

Cube the raw cheese and chop the apples.

Cut the raw cheese into cubes or slivers (whatever you prefer) and chop the apples.

Set the cheese pieces and apple slices aside in the fridge.

chicken bacon apple

chicken bacon apple

Make the chicken thighs and bacon.

Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).

In your cooking pan, cook the bacon at medium heat.

Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.

Using kitchen shears, cut the chicken thighs into small pieces.

Add the chicken thighs to the pan with the bacon fat.

Cook the chicken thighs in the bacon fat at medium-high heat until browned. Salt to taste.

Set the cooked chicken thighs aside to rest and cool.

chicken bacon apple

chicken bacon apple

When the fries are done baking, put it all together.

On a large plate or in a large serving bowl, place the Kabocha Squash Fries.

On top of the bed of kabocha squash fries, arrange the cooked chicken thighs, bacon pieces, cheese cubes, and apple slivers. Drizzle with Honey Mustard.

Enjoy! Leftovers can be stored in an airtight container in the fridge for 2-3 days.

chicken bacon apple

chicken bacon apple

Tips to make the best Cheesy Chicken Bacon Apple ‘Salad’

For the Crispy Oven-Baked Kabocha Squash Fries:

  • Cut the fries as thin as possible, and before baking, make sure all fries are coated in fat.
  • You can flip them halfway through if you want, but it is not necessary.
  • If you have a baking sheet that is prone to sticking, use parchment paper under the fries.

chicken bacon apple

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Cheesy Chicken Bacon Apple ‘Salad’

chicken bacon apple

Cheesy Chicken Bacon Apple ‘Salad’

Prep Time45 mins
Cook Time1 hr
Resting Time15 mins
Total Time2 hrs
Food Type: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American
Diet Preference: Bowl, Dinner, Fries, Gluten-Free, Keto, Lunch, Nightshade-Free, Nut-Free, Salad, Side Dish, Snack
Servings: 1 large salad (feeds 2-3)
Author: Ashley Rothstein

Equipment

  • Blender
  • Baking Sheet
  • Cooking Pan
  • Vegetable peeler
  • Kitchen shears (optional)
  • Parchment paper (optional)
  • Condiment squeeze bottle (optional)

Ingredients

For the Crispy Oven-Baked Kabocha Squash Fries:

  • 1/2 medium kabocha squash
  • 1 tbsp grass-fed ghee (or butter)
  • sea salt (to taste)

For the Loaded Bacon Cheesy Chicken Bacon Apple ‘Salad’:

  • 1.5 lbs chicken thighs
  • 8 oz bacon
  • 5 oz raw cheese
  • 1 large apple

For the Honey Mustard:

  • .5 cups Duck Fat Mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp Manuka honey

Instructions

Once the fries are baking in the oven, make 1/2 batch of Honey Mustard.

Cube the raw cheese and chop the apples.

  • Cut the raw cheese into cubes or slivers (whatever you prefer) and chop the apples.
  • Set the cheese pieces and apple slices aside in the fridge.

Make the chicken thighs and bacon.

  • Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
  • In your cooking pan, cook the bacon at medium heat.
  • Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
  • Using kitchen shears, cut the chicken thighs into small pieces.
  • Add the chicken thighs to the pan with the bacon fat.
  • Cook the chicken thighs in the bacon fat at medium-high heat until browned. Salt to taste.
  • 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!
  • Set the cooked chicken thighs aside to rest and cool.

When the fries are done baking, put it all together.

  • On a large plate or in a large serving bowl, place the Kabocha Squash Fries.
  • On top of the bed of kabocha squash fries, arrange the cooked chicken thighs, bacon pieces, cheese cubes, and apple slivers. Drizzle with Honey Mustard.
  • Enjoy! Leftovers can be stored in an airtight container in the fridge for 2-3 days.

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup


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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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