Exactly one year ago today I made my very first post on Butter Is Not a Carb. I’ve learned so much about blogging, photography and how to build something from the ground up in the last year. I know this is just a hobby for me at this point, but I have truly enjoyed the last year. I’m so grateful for everyone who reads, comments, shares and enjoys the recipes I post. I’ve really loved the e-mails I’ve received and the information you all have passed on to me as well, so thank you for making the first year of Butter Is Not a Carb such a great one!
My first post was a (very poorly photographed) salad, so it seemed kind of fitting to create a different type of salad for today’s post. Now that summer is around the corner, picnics, bbqs and other gatherings seem to be more prevalent. This ABC salad (avocado, bacon and chicken) is easy as 1-2-3, super delicious and extremely low carb. The best part is you don’t need to turn on your oven now that the weather is heating up.
I began by gathering my ingredients together and cooking the bacon first. As previously mentioned, I prefer to cook my bacon in the microwave (easiest and practically no clean-up!) on a plate between two sheets of paper towels. For this recipe I used 4 pieces of thick cut bacon and cooked them for 5 minutes until well done.
While the bacon was cooking I melted the butter in a pan over medium heat and sliced the thin pieces of chicken breasts into cubes. You could use regular chicken breasts for this recipe, but I prefer the thin-sliced pieces as they cook faster and are easier to eat in a salad.
I added them to the pan and cooked them over medium heat, turning them regularly, until they were golden brown on the outside. Alternatively, you could fire up your grill and cook your chicken breasts that way. After the chicken was fully cooked I set it aside in a bowl to cool.
Before slicing into the avocados, I rolled the lime on the table, pressing down hard in order to make it easier to squeeze the juice out later (thanks Rachael Ray for that tip!). Next I sliced the avocados in half, removed the pit and then scored them into chunks in the skin before scooping the meat out. I squirted the lime juice directly onto the avocado then mashed it slightly with a fork before adding it to the mixing bowl. I wanted it kind of chunky, not like guacamole, but you could leave your avocado in larger pieces without smashing them if you prefer.
To the mixing bowl I added the cooled chicken, the avocado and the mayonnaise and stirred them together until I had a good chicken salad consistency. I recommend starting with less mayo and adding more as needed – you don’t want it to be too wet and the avocado helps to bring the salad together, too. Feel free to add salt and pepper to taste as well. I poured the salad into a serving dish and topped with the remaining green onions for service. If you need to store the salad, add saran wrap on top and make sure it actually touches the chicken salad so air does not get at the avocados. The sooner this is served, the better. It really is delicious and creamy with a little bite from the onions. This would be perfect for any summer event or even just for a weeknight dinner. What are your go-to summer party dishes? Share them with me in the comments!