Chicken Salad with Bacon and Raisins

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Celery

  Raw

  1 stalk, medium or 40g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pine nuts

  Nuts, dried

  3 tbsp or 25g

• Mayonnaise

  Regular, with salt

  12 tbsp or 166g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  6 strip or 72g

Directions

1. Heat olive oil in a pan over medium-high heat. Cook chicken breasts for 7-12 minutes per side until fully cooked though to 165°F and no longer pink. Let rest for 5 minutes before chopping into bite-sized pieces.
2. Place bacon in a cold pan and turn heat to medium. Cook until crispy, then drain and chop.
3. In a medium bowl, combine chopped chicken, bacon, raisins, celery, scallions, and pine nuts.
4. Mix in about two-thirds of the mayonnaise and lemon juice until well combined. Taste and add more mayonnaise, salt, and pepper as needed.
5. Serve and enjoy!

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