Thursday, August 15, 2013

Date and Bacon Chicken with a Tomato and Green Onion Salad (Gluten Free/Paleo)

I hate to toot my own horn, but this is pretty darn good AND super easy. The sweetness of the dates pairs perfectly with the saltiness of the bacon and when you add the shallots, garlic and that creamy goat cheese.... well, it's basically heaven in my mouth. And it's ready in less than 20 minutes.

Bam! Take that Food Network!!

Seriously, this is so easy and so delicious! I was inspired by a meal card at the grocery store and I thought that it really had some potential to be a delicious paleo meal, so I made a few alterations and now it is a delicious, easy, go-to Paleo dinner which is perfect to make when you don't have much time.

What You Need
  • 1 lb Chicken Tenderloins
  • 1 TBSP Chicken Seasoning (I like Weber Garlic and Herb)
  • Salt and Pepper (if desired)
  • 6-8 dates, pitted and chopped
  • 1 shallot, sliced thin
  • 1 tsp garlic, minced
  • 2 slices of bacon, coarsely chopped (I used Turkey)
  • 1 cup of white wine 
  • Goat Cheese (optional, but highly recommended)
Season the chicken with the herb seasoning and add salt and pepper if desired.
In a skillet over med-high heat, cook the chicken tenders for 3 minutes on each side, until browned. Remove from heat.

Add the chopped bacon to the skillet and cooked until crispy. Add shallots, dates and minced garlic to the pan with the bacon. Cook an additional 2-3 minutes.

Remove the skillet from the heat and add the wine. Return to heat, but turn the heat down to low. Cover and cook for an additional 10 minutes or until chicken is cooked through.

Remove and chop the chicken and then return to the shallot/date sauce and toss. Top with goat cheese and serve.

It may not be the prettiest thing you've ever seen, but it sure to be one of the yummiest! :)

To make the Salad:
  • 1 Tomato (Organic), Sliced
  • 1 Green onion, diced
  • Spinach
  • 1 TBSP Balsamic vinegar
  • 2 TBSP olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
Simply slice the tomatoes and green onions. Use them as a topping for spinach (or other green leafy veggies). Salt and pepper as desired.

In a small bowl combine the dressing ingredients. Stir to combine and pour over salad.

This recipe has been tested and approved by The Man.
Sherri Griffin
Sherri Griffin

Thanks for checking out my blog. I get serious about a few things in life: animals, chemicals, and food. For the rest I can't promise anything so keep the bar low. For more about me check out my "About Me" page! Happy DIYing!

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