Bacon and Pear Salad with Creamy Coconut Dressing

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 1 large chicken breast half cubed*; *Chicken is easier to cube if partially frozen
  • 4 cups chopped kale
  • 1 large pear cored and chopped
  • 1/2 cup chopped pecans
  • 1/2 small red onion sliced
  • 3 cups full fat coconut milk
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos
  • 1 clove garlic minced
  • Sea salt and freshly ground black pepper to taste


  • Place bacon and chicken in a large skillet over medium heat; cook for 10 to 15 minutes or until bacon is brown and very crisp and chicken is no longer pink in the center; transfer mixture to a paper towel lined plate; set aside to cool.
  • In a large bowl, combine next 5 ingredients (kale through onion) along with bacon/chicken mixture.
  • In a small bowl, whisk together remaining ingredients (coconut milk through salt and pepper); drizzle mixture over salad then toss and serve.


SERVING SUGGESTION: Serve sliced cucumber on the side.
NUTRITION: 773 Calories; 58g Fat (66.3% calories from fat); 37g Protein; 29g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 1419mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 8 Fat; 1/2 Other Carbohydrates.
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