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.
What you need to make this Cheesy Chicken Bacon Apple ‘Salad’
Ingredients:
Crispy Oven-Baked Kabocha Squash Fries:
- Kabocha squash
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
For the Loaded Bacon Cheesy Chicken Bacon Apple ‘Salad’:
- Chicken thighs
- Bacon
- Raw cheese (ASHLEY20 for 20% off)
- Apples
- Duck fat
- Eggs (ASHLEY20 for 20% off)
- Lemon
- Apple cider vinegar
- Dijon mustard
- Sea salt (ASHLEYR for 15% off)
- Manuka honey
- Yellow mustard
Equipment:
- Blender
- Cooking pan
- Vegetable peeler
- Kitchen shears (optional)
- Parchment paper (optional)
- Condiment squeeze bottle (optional)
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.
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.
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.
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.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Cheesy Chicken Bacon Apple ‘Salad’
Cheesy Chicken Bacon Apple ‘Salad’
Equipment
- Baking sheet
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 (ASHLEYR for 15% off)
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 raw honey (local or Manuka - ASHLEYR for 10% off)
Instructions
- 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 Crispy Oven-Baked Kabocha Squash Fries.
- Use this recipe.
Once the fries are baking in the oven, make 1/2 batch of Honey Mustard.
- Make a 1/2 batch of this recipe.
- When done, set the Honey Mustard aside in the fridge until you're ready to use it.
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:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based 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. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
