Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime Recipe (2024)

Could use a picture of what the bacon-wrapped breasts should look like pre-grill... not really sure based on description alone...

Also, what do you plate first, the chicken or the egg?

Just cook the bacon separately and crumble the crispy bacon bits into the salad. Pre-marinate the chicken in mayonnaise, lime juice, garlic and grated ginger, and slap that on the grill. Same effect, much better textures IMO.

Agree. Would like to make this over weekend but need guidance on bacon covered chicken. What does that look like?

Try laying out 4 strips of bacon side by side and then place the chicken breast across them perpendicularly. Pull up each end of the bacon and tuck under the other end across the topside of chicken breast. If you tuck them in well you don't even need toothpicks.When it comes to cooking put the topside down first on the grill or hot pan (works great stove top too) and it will sear the bacon and fuse the ends together so they stay in place when you turn it to cook the other side.

Agree with Mike; the instructions are ambiguous.

This particular mixture, ripe avocados with unusual bacon-wrapped chicken slices, is really something! I didn't use a grill for the novel chicken-bacon fillets, but used the oven instead, popped the wrapped pieces in for 35-40 min at 390º, covering them with foil 20 min, until I turned them over, so both sides were sure to be done. I imagine they are special with the grill but the oven method worked like a charm. The chicken sliced up beautifully, with the bacon intact. I highly recommend it

Come on, Clare, throw us a bone. "Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you’re wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers." How does one turn chicken over that has bacon laying on top of it? Does anybody still wrap a parcel? What are we securing the bacon to with toothpicks or skewers? I have no clue how this is supposed to work. Also, what is a "fudgy" egg?

I've never seen such an aggressive notes section. Confinement is making us all testy!

A fudgy or jammy egg is one cooked between soft boil and hard boil - usually cooked 6-1/2 to 7 minutes, then put immediately into an ice bath. They are typically used on ramen. You won’t have any trouble finding a recipe. They can be addictive, especially if marinated in soy sauce and mirin.

Just made the dressing...is it really supposed to have 2 teaspoons of salt? It was so salty I had to throw out 1/2 and add 2 more avocados to what was left and another 1/4 cup of lime juice. It's still saltier than I would like.

Agreed!! Need a photo of this bacon wrapping technique. Anyone have suggestions to modify this dressing to make without avocado? I can’t eat avocado, much to the rest of my family’s disappointment.

I knew in my heart that bacon over direct heat was a bad idea. I was right. Not only were the parcels impossible to cook evenly because of the flare ups, it was downright dangerous. I was so busy putting out fires, there was no time to check for proper doneness on the chicken. A complete disaster and waste of meat. The dressing, however is a keeper.

Mike. You rule!

I don’t have access to a grill, so I simply cooked bacon and chicken separately on the stovetop, chopped them each up, and tossed them into the salad. Still incredibly delicious! Plus: it’s quite a large salad, so I made all the components ahead of time and placed the bacon, chicken, and eggs (unpeeled until I was ready to serve) into individual containers, and kept all the dressing in a mason jar. Made it so easy to throw together a side salad for the next three days!

This one is a family favorite. I usually cook the bacon separately and often use a rotisserie chicken (cut off the breast meat only) if I'm in a hurry. I find as long as you get the same ingredients into this salad, it's pretty forgiving. Jammy eggs are essential!

Delicious salad. Makes a nice main course. Next time I will cook the bacon and chicken breast separately. The bacon drippings caused flare ups and it did not crisp properly.

Thought this was delicious. I didn't use a grill bc I don't yet have one (or space for one) so I put my large toaster on the "roast" setting at 425 degrees for 38 min. I more or less halved the recipe because a few of my avocados just weren't getting ripe. I also included green onions with the herbs in the salad and excluded a tiny bit of salt from the chicken. First Cobb-like salad I've enjoyed to this level!

I am confused as to how to wrap the chicken. Really confused. Can someone please post a pic? I'm not getting it. Help, because this sounds really good.

What is the purpose of butterflying if not stuffing or seperating?

I used a left over chicken thigh and didn't bother with the bacon problem. Delicious dressing. I added a small potato. Might try adding sautéed pancetta next time, but wouldn't bother with the grilling with bacon.

It was pretty easy to wrap the flat chicken breast in bacon according to the description. It cooked quickly on the grill and was very tasty. A bit like a Cobb salad without the blue cheese. I added the avocado to the salad and used vinegrette and lime and didn't make the salad dressing. Easy and delicious. My family loved it.

Seems like the breasts might be tasty if they were sliced thin then wrapped in bacon and "brick" cooked by placing them in a cast iron pan on the stovetop with a heavy heat proof object on top. I use a cast iron skillet and another smaller heavy cast iron pan on top. Flip halfway through cooking, probably around 8-10 minutes total.That would make the pieces easier to cut after cooking and the bacon would be cooked into the chicken so it doesn't fall off so easily in the salad.

For all those with fears of flipping chicken and bacon, here are two ideas: try using skewers or even better a fish grill basket. A fish basket usually has two parts with handles, one of which is a bottom with sides into which you put the fish or in this case the chicken with the bacon wrapped around it and the second grid which slides over food, allowing you to flip the whole

Fudgey eggs = bring the eggs to a boil. Turn off the heat and allow to stand for nine minutes. Never called it a fudgey egg before but that’s what it looks like in the photo: a soft, hard boiled egg

Tangy and delicious. Added cucumber and it went nicely. I will make this salad again as it was a family hit.

I don’t have a grill, so I cooked the bacon in lardons, then browned whole chicken breasts in the fat before folding them in a foil pouch and steaming them in the 450 degree oven for 10 minutes. I added sliced celery to the salad because I love celery. It was perfect.

I made a few adjustments to this and cooked on the grill. I grilled romaine and afterwords mixed it with the dressing. For the chicken, I grilled one side, flipped it, and laid pre-cooked bacon strips over the top. Since the precooked bacon from the store is not fully cooked, it crisped up nicely and adhered to the chicken. No flareups either because the bacon has had most of the fat cooked off already.

Just cook the bacon separately and crumble the crispy bacon bits into the salad. Pre-marinate the chicken in mayonnaise, lime juice, garlic and grated ginger, and slap that on the grill. Same effect, much better textures IMO.

I don’t like this recipe. Instructions are vague and confusing. The recipe itself is bad. It’s like something you would get at a ridiculous burger place. It was so so rich and I didn’t even use eggs or bacon. First recipe on this app the wife and I completely dislike. Also the very expensive dressing wasn’t good.