Keto Salad Lyonnaise with Crispy Chicken Skin

Ingredients

• 4 pieces Chicken skin
• 4 slices Bacon
• 8 cups Mixed greens
• 4 Eggs
• 3 tablespoons Red wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Place the 4 pieces of chicken skin in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken skin is golden brown and crispy. Remove from the oven, let it cool on the baking sheet, then crumble it into small pieces and set aside.
2. 2Place the 4 slices of bacon in a large, cold skillet. Cook over medium heat for 8-12 minutes, turning occasionally, until the bacon is crispy and browned. Transfer the bacon to a plate lined with paper towels to drain. Once cool enough to handle, crumble the bacon into small pieces and set aside. Carefully pour the reserved bacon fat into a heatproof container and set aside.
3. 3Bring a pot of water to a gentle simmer. Carefully crack the 4 eggs into the simmering water, one at a time. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs from the water and set them aside on a plate.
4. 4In a small bowl, whisk together the 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. This is your vinaigrette.
5. 5In a large salad bowl, add the 8 cups of mixed greens. Drizzle about half of the prepared vinaigrette over the greens and toss gently to coat.
6. 6Divide the dressed mixed greens among 4 serving plates. Top each salad with a portion of the crumbled bacon, the crumbled crispy chicken skin, and one poached egg. Serve immediately.

Substitutions

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