Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Thighs (approximately 1lb)
  • 2 teaspoons Cajun Spice
  • 4 slices Bacon
  • 2 medium Zucchini
  • 4 ounces Arugula
  • 1 Avocado (1 half sliced)
  • 1 ounce Green Olives (sliced)
  • 2 tablespoons Low Carb Mayonnaise
  • 2 tablespoon Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • Salt (to taste)
  • Pepper (to taste)

Instruction

  • Place the chicken into a bowl and season with the cajun spice. Set aside.
  • Place a nonstick frying pan over medium high heat and add the bacon. Saute until crispy, then remove from the pan (leaving the grease) and set aside. Cut or break into pieces.
  • Add the chicken to the frying pan and cook in the bacon grease for 5-7 minutes on each side, until cooked through. Set aside to cool, then slice into strips.
  • To a bowl, add half the avocado, mayonnaise, 1 tablespoon of oil, vinegar, salt, and pepper. Blend with an immersion blender until smooth, if the dressing is too thick add 1-2 tablespoons of water. Set aside.
  • Spiralize the zucchini and add to a large mixing bowl, along with the arugula, and remaining tablespoon of olive oil, and a pinch of salt. Toss together and divide amongst 4 bowls.
  • Top each bowl with some sliced avocado, green olives, bacon, and chicken.
  • Drizzle over the dressing and serve.