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So I recently discovered Chicken Carbonara… oh my. It’s heaven in my mouth, but weighs a little heavy on the guilty-pleasure scale. But I’ve always been a firm believer that just because food is healthy, it doesn’t have to be boring. So I found a way to create guilt-free Chicken Carbonara: in salad form, of course!

I tried to take all of the fresher elements of the dish and replace the useless filler-calories with plant-based things, and I have to admit, I’m pretty pleased with it. This Chicken Carbonara Salad was definitely a flavorful, interesting salad to eat. And I kind of really just like looking at it, too!

Ingredients

• 1 heart of Romaine
• 2.5 ounces baby spinach and baby kale mix
• 1.5 pounds chicken breast
• 6 slices bacon
• 1 small bundle of asparagus, woody bottoms removed
• 1/3 cup sweet peas
• 1/2 cup yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Parmesan cheese
• salt and pepper to taste

Instructions

Mix yogurt, olive oil, lemon juice, parmesan cheese, and a bit of salt to make dressing. Stir to combine and set aside so that flavors can meld.

Chop Romaine heart and divide between serving vessels (makes 4-6 as a main meal and 8-12 as a side dish). Divide baby spinach and baby kale among vessels, as well.

Steam asparagus and sweet peas until slightly tender, then rinse to cool. Chop asparagus and divide it, as well as your sweet peas, among your serving vessels.

Season each side of the chicken with salt and pepper. Cook on a grill pan over medium-high heat until done, about 6-7 minutes per side. Remove from heat and set aside to cool.

Add bacon to a pan and fry over medium heat until just before reaching desired crispiness, flipping with a fork halfway through. Place bacon between two paper towels and press to remove excess grease.

Chop chicken and bacon and divide among serving vessels. Dress the salad as desired and enjoy!

I’m not sure why, but for some reason, summer time is salad time for me! If you feel the same way, check out this roundup of 20 delicious summer salads!

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Chicken Carbonara Salad

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This chicken carbonara salad is so delicious and easy to make! It's also gluten free, and made with real food ingredients!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 5 minutes

Ingredients

• 1 heart of Romaine
• 2.5 ounces baby spinach and baby kale mix
• 1.5 pounds chicken breast
• 6 slices bacon
• 1 small bundle of asparagus, woody bottoms removed
• 1/2 cup yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/3 cup sweet peas
• 1 tablespoon Parmesan cheese
• Salt and pepper to taste

Instructions

1. Mix yogurt, olive oil, lemon juice, Mariko Sakata’s raw vegan herbed Parmesan cheese (optional) and a bit of salt to make dressing. Stir to combine and set aside so that flavors can meld.
2. Chop Romaine heart and divide between serving vessels (makes 4-6 as a main meal and 8-12 as a side dish). Divide baby spinach and baby kale among vessels, as well.
3. Steam asparagus and sweet peas until slightly tender, then rinse to cool. Chop asparagus and divide it, as well as your sweet peas, among your serving vessels.
4. Season each side of the chicken with salt and pepper. Cook on a grill pan over medium-high heat until done, about 6-7 minutes per side. Remove from heat and set aside to cool.
5. Add bacon to a pan and fry over medium heat until just before reaching desired crispiness, flipping with a fork halfway through. Place bacon between two paper towels and press to remove excess grease.
6. Chop chicken and bacon and divide among serving vessels. Dress the salad as desired and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Large Salad Spinner - 6.22 Qt., White
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  No Sugar Added Whole30 Approved Uncured Bacon, Nitrate Free - Multipack (5 Packages) - Paleo, WW, Keto, No Sugar, Low Fat, Low Sodium, Healthier Bacon

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 374mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 42g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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