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Ingredients
8 servings

8slices bacon

1zucchini
medium, cut into y-inch cubes

2eggs
large
½ cupbaconnaise
copycat, page 65, or mayonnaise

¼ cupchicken bone broth

1 tablespoonchives
snipped

1 ½ teaspoonsfresh dill
finely chopped

1 ½ teaspoonsfresh flat-leaf parsley
finely chopped

½ teaspoononion powder

½ teaspoongarlic powder

fine sea salt

black pepper
fresh ground, to taste

chicken thigh
chopped, cooked, meat

1tomato
seeded and diced

1 cupcheddar cheese
cubed

2 tablespoonsscallions
chopped

2 tablespoonsjalapeño peppers
seeded and chopped

0.5avocado
diced
Instructions
Step 1
Fry the bacon in a large, oven-safe skillet until crisp. Remove the bacon from the pan, leaving the drippings. Crumble the bacon and set aside.
Step 2
Add the cubed zucchini to the pan and fry for 5 minutes, or until the zucchini is tender and has absorbed the bacon drippings. Remove the zucchini from the pan and allow it to cool.
Step 3
Preheat the oven to 350°F.
Step 4
Place the eggs in a saucepan and cover with cold water.
Step 5
Bring the water to a boil, cover, and remove from the heat. let the eggs stand in the hot water for 10 to 12 minutes.
Step 6
Remove from the hot water, cool in ice water or under cold running water, then peel and slice.
Step 7
In a large bowl, combine all dressing ingredients and mix well.
Step 8
Add the hard-boiled eggs, chicken, avocado, tomato, cheese (if not dairy- sensitive), bacon crumbles, and cooled zucchini cubes.
Step 9
Toss to combine well.
Step 10
Transfer the mixture to an 8-inch-square baking dish.
Step 11
Place in the oven and bake for 20 minutes.
Step 12
Garnish with the scallions and jalapeños, if de sired, before serving.
Notes
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0 disliked
Delicious
Easy
Special occasion
Under 30 minutes
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