Wednesday, July 03, 2013

Chicken, Bacon, and Avocado Salad

Gimme Some Oven
A few weeks ago I shared a favorite pin with you with my intentions of testing it out. This was definitely a Pinterest Success! I'm not a big fan of bacon (hush all of you bacon lovers) but even I liked it in this salad. It was pretty easy to put together as well. The hubby isn't a fan of avocado, but he ate it anyway (mostly) and I like it too much to leave it out. K1 requested to use Gorgonzola cheese next time - only because she likes it better than blue cheese. Make sure you have some hungry diners, because this salad makes enough for 4-6 people.
I love the fresh vinaigrette. Light and tangy. It was my first time making my own dressing and I think that I will start making my own from now own. The flavor is so much better and I really like knowing that I'm not putting unnecessary chemicals and preservatives in my food. This is one salad I will make again. Yum! I hope you will go visit Gimme Some Oven and check out what else she has that is good to eat. I know I am, but I've placed this recipe below just for you. Thanks, Ali, for an awesome dinner!


Chicken, Bacon & Avocado Chopped Salad
(c) 2012 Gimme Some Oven. All rights reserved.
20 minutes
Yield: 4-6 Servings

Ingredients

Salad Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil
Method

To Make The Salad:
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

To Make The Vinaigrette:
Whisk all ingredients together until combined.
Post a Comment