YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon Lettuce Stack with Herb Aioli
Enjoy a fresh, innovative twist on a classic stack. Crisscross layers of crisp turkey bacon and tender grilled chicken breast rest atop crisp romaine lettuce leaves, finished with a vibrant, homemade herb aioli and a creamy slice of avocado. Each bite delivers satisfying textures and bold flavors, making this dish a perfect balance of lean protein and healthy fats.
INGREDIENTS
3 slices Turkey Bacon (42g)
4 ounces Grilled Chicken Breast (113g)
3 Romaine Lettuce Leaves (50g)
1.5 tablespoons Herb Aioli (22g)
1/2 Avocado (68g)
PREPARATION
Preheat a skillet over medium heat. Lay out the turkey bacon slices and cook until they become crispy, turning once for even crispiness.
While the bacon is crisping, season the chicken breast lightly with salt and pepper. Grill (or pan-sear) the chicken breast until fully cooked and the internal temperature reaches 165°F, about 6-7 minutes per side. Once cooked, slice into strips.
Prepare the herb aioli by mixing Greek yogurt with a drizzle of olive oil, minced garlic, chopped fresh herbs (such as parsley and dill), a squeeze of lemon juice, salt, and pepper in a small bowl.
Wash and pat dry the romaine lettuce leaves. Arrange them on a plate as the base for your stack.
Layer the crispy turkey bacon on the lettuce leaves, then add the grilled chicken strips on top. Drizzle the herb aioli over the stack.
Top everything off with slices of fresh avocado. Serve immediately and enjoy the interplay of crisp, tender, and creamy textures.