Paleo Recipe Of The Week: Chicken & Bacon Salad

by Simona Terron

The best part about going Paleo is the protein-fest that you can indulge in. No, that’s not all there is to it, considering a lot of folks going Paleo nosh on more vegetables than before they switched to this healthy eating style. But there’s no denying that it rocks to be able to feast on chicken, meat, seafood and eggs. And when the magic word ‘bacon’ comes up, we’re definitely doing a happy dance.

Heather, a 19-year-old celiac from Wisconsin, loves baking, chocolate and dares anyone to challenge her to a game of scrabble and win. But we love her anyway thanks to this delicious recipe for a salad that’s filling, nutritious and so adorable because you serve it in boats. Not just any boats, oh no sir, but boats that are made from delicious sweet potatoes, besides using tasty ingredients like chicken, mushrooms, greens, onions, garlic, olive oil, and balsamic vinegar. And you know what else? BACON! This makes it an incredibly protein-packed and nutrient-dense meal that can be eaten for breakfast, lunch, or dinner. It’s sure to be a hit with kids and grown-ups and it’s fairly simple to make.

Chicken & Bacon Salad In Sweet Potato Boats Recipe


  • 2 large sweet potatoes/yams, baked
  • 4 slices bacon, diced
  • 1 onion, chopped
  • 12 oz. fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2-3 cups shredded cooked chicken
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups salad greens (spinach, arugula, etc.)
  • Fruity olive oil (optional)
  • Balsamic vinegar (optional)
  • Slice the baked sweet potatoes in half lengthwise.  Use a spoon to carefully scoop out the flesh, leaving a thin skin to stuff with the salad later.  Set the skins aside and dice up the cooked sweet potato flesh.
  • Heat up a large skillet and add the diced bacon.  When it releases its fat, add the diced sweet potato, onion, mushrooms, garlic, chicken, and thyme.
  • Cook over medium heat, stirring often, until the veggies are cooked and the bacon is crispy.  Add salt and pepper to taste.
  • Remove the pan from the heat and stir in the greens.  Let it sit a minute so the greens can wilt.
  • Scoop the mixture into the sweet potato ‘boats’.
  • If desired, drizzle with fruity olive oil and balsamic vinegar.
  • Serve.
Serves: 4
Cook Time: 30 minutes

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