Servings: 2

225 g bacon
30 g butter
450 g boneless chicken thighs
salt and pepper
275g Romaine lettuce
110g cherry tomatoes

Garlic mayonnaise:

175 ml mayonnaise
½ tbsp garlic powder

Mix mayonnaise and garlic powder in a small bowl and set aside.

Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan.

Season the chicken with salt and pepper and then cut each thigh into thirds. Fry in the same skillet as the bacon until golden brown and thoroughly cooked.

Rinse and chop the lettuce; be sure to use a clean cutting board and knife (different from the one used when handling the raw chicken).

Place the lettuce on a plate and top with chicken, bacon, tomatoes, and garlic mayo.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *