We’ve put a Paleo spin on the classic BLT by giving the versatile chicken breast an unexpected role as the “bread” in this lunchtime favorite. Here, grilled chicken breasts are butterflied (see below) to become pockets for a tasty filling made of bacon, tomatoes, spinach and basil mayo. You can use traditional iceberg lettuce, if you prefer, but the spinach provides an extra boost in flavor, vitamins and minerals. Like most hearty sandwiches loaded with yummy fixings, this one may get a little a messy when you eat it, so plan to have plenty of napkins around. Or, if you prefer, eat it with a knife and fork. Kids will be eager to help make these—they’ll have fun preparing the ingredients and stuffing their own “sandwiches.”
Related Recipe: Homemade Paleo Condiments
To butterfly a piece of meat: Lay meat flat on a cutting board and cut in half parallel to the board, from one side almost all the way to the other side.
Cook the chicken breasts ahead of time and store in the refrigerator for up to 2 days. For a superfast assembly, slice the tomatoes and prepare the mayo while you use your microwave as a shortcut to cook the bacon and heat the chicken. Stuff the chicken breasts, and they’re ready to eat!
Lunch Meal Plans
- 8 slices nitrite-free bacon
- ¼ cup olive oil mayonnaise (or use a homemade Paleo Mayonnaise)
- 2 Tbsp chopped fresh basil
- 4 cooked chicken breasts (see note)
- 1 cup baby spinach
- 2 large tomatoes, cut into 8 slices
- Place 4 slices bacon on a paper towel-lined plate; microwave on High 11/2 to 2 minutes or until crisp. Repeat with remaining bacon.
- Combine mayonnaise and basil.
- Reheat chicken in microwave at HIGH 1 to 2 minutes or until heated.
- Butterfly chicken breasts. Spread mayonnaise mixture evenly over cuts sides of chicken breasts. Layer spinach, sliced tomato and bacon inside of chicken breasts.
-Text by Andrea Kirkland