Smoky, tangy, spicy, and nourishing!
This Bacon & Chicken Salad with Jalapeño Dijon Tahini Dressing is a flavor-forward, protein-packed bowl that’s equal parts comforting and refreshing. It brings together crisp organic romaine, smoky spiced chicken, crispy uncured bacon, juicy tomatoes, and crunchy cucumbers, all tossed in a bold, creamy dressing that balances sweetness, zest, and a little kick of heat.
This salad is everything I love in a weeknight meal or a meal prep option for lunch: simple to prep, made with intentional, whole-food ingredients, and most importantly so satisfying. The spice blend on the chicken creates this caramelized, golden crust thanks to the drizzle of honey, and it plays beautifully off the saltiness of the bacon and the tangy feta. And the dressing? It’s a game changer. The tahini adds creaminess without any dairy, and the homemade pickled jalapeño juice gives it just the right bite to wake up your taste buds.
It’s hearty enough to stand on its own as a main dish, but still light and energizing perfect for lunch meal prep, dinner outside on the patio, or sharing with someone you love. The balance of protein, healthy fats, fiber, and bold flavor makes this a go-to in our house, especially on nights when I want something clean and healing, but not boring.
My Favorite Brands to Use in This Recipe:
- Bell & Evans Organic Chicken – Their chickens are raised without antibiotics or added hormones, fed a 100% organic, all-vegetable diet, and humanely cared for from hatch to harvest. What truly sets them apart is their air-chilled process. Instead of using chlorinated water baths like many brands, Bell & Evans air-chills their chicken resulting in better flavor, improved texture, and no added water weight. It means a crispier sear, juicier bites, and a more pure, natural taste. I trust it every time I want to serve something clean, simple, and truly delicious.
- Organic Vegetables– Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bit
- Artisana Market Tahini– 100% raw, organic, unroasted sesame seeds with no added oils, sugars, or preservatives. Unlike conventional tahinis, Artisana uses a slow, stone-grinding process that preserves the nutrients and delivers an ultra-creamy texture that blends beautifully into dressings and sauces. It’s rich in essential minerals like calcium, iron, and magnesium, and packed with healthy fats and plant-based protein that support energy, hormone balance, and bone health. Certified organic, non-GMO, and always clean, Artisana stands out for its purity, nutritional integrity, and fresh, rich sesame flavor you can actually taste.


Bacon & Chicken Salad with Jalapeño Dijon Tahini Dressing
Ingredients
For the Salad
- 1 package Organic Uncured Bacon
- 1 lb Organic Chicken
- 2 tbsp Olive Oil
- 1 tsp Salt, Black Pepper, Smoked Paprika, Chili Powder, Cumin, Chili Flakes
- 1 tbsp Honey
- 1 head Organic Romaine Lettuce
- 1 cup Cherry Tomatoes (halved)
- 1 English Cucumber (diced)
- 1 cup Feta Cheese
- 1 cup Carrots
Dressing
- 2 Lemons (juiced)
- 4 tbsp Honey
- 3 tbsp DIjon Mustard
- 4 tbsp Tahini
- 3 tbsp Apple Cider Vinegar
- 4 tbsp Pickled Jalapeno Juice (I just make my own boil 1/2 cup water, 1/2 cup vinegar, 1 tsp sugar, 1 tsp salt for 5 mins. Slice 4 jalapeños thin and pour mixture over the jalapeños)
- Saltm Pepper, Garlic Powder
Instructions
- Preheat oven to 450 and on a baking tray with parchment paper line the strips of bacon. Place in the oven for 10 to 15 minutes. Remove from the oven, flip each piece of bacon over and place back in the oven for another 5-10 minutes or until it is done to your liking!
- While the bacon is baking, place the 1 lb chicken on a baking sheet with parchment paper and coat in 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp chili flakes, 1 tbsp honey.
- Rub the seasoning and oil mixture into the chicken and place in the oven for 15 to 20 minutes. Flip each chicken over and return to the oven until the internal temperature reaches 165°, about another 10 minutes. Set those aside and let cool.
- Toss together the remaining salad ingredients: romaine lettuce, 1 cup cherry tomatoes, 1 English cucumber, 1 cup carrots, 1 cup feta cheese, bacon.
- Once your chicken is completely cool, chop it into bite-sized pieces.
- To put the dressing together, mix the juice from 2 lemons, 4 tbsp honey, 3 tbsp Dijon mustard, 4 tbsp tahini, 3 tbsp apple cider vinegar, 4 tbsp pickled jalapeno juice, salt, pepper, garlic powder