Chicken Bacon And Avocado Chopped Salad Food

CHICKEN, BACON AND AVOCADO CHOPPED SALAD

Chicken, Bacon and Avocado Chopped Salad image

This Chicken, Bacon and Avocado Chopped Salad is tossed with a simple red wine vinaigrette, and always tastes so fresh and delicious.

Provided by Ali

Time 35m

Number Of Ingredients 13

Ingredients

6 slices bacon, cooked and diced
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes
1 head of Romaine lettuce (about 8 ounces), chopped
1 large avocado, diced
1 pound (about 2-3 cups) diced cooked chicken
half a small red onion, very thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons Dijon mustard
1 teaspoon Italian seasoning
pinch of fine sea salt and freshly-cracked black pepper

Steps:

Vigorously whisk all ingredients together in a mixing bowl (or shake together in a sealed jar) until completely emulsified.
Combine all ingredients in a large mixing bowl. Drizzle evenly with the vinaigrette, and toss gently to combine.
Serve immediately and enjoy!

CHICKEN, BACON AND AVOCADO SALAD

Chicken, Bacon and Avocado Salad image

A very simple and delicious salad than can be used as a lunch or dinner. A meal in itself. Can use any seasoning for chicken- Tandori is my personal choice. Can also be made in individual bowls instead of one bowl and then served- this way you can custom make salad to suit individual, eg. hubby doesn't like avocado.

Provided by An_Net

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (350 g) chicken breast fillets (350g each)
3 1/2 tablespoons olive oil
3 slices bacon, rashes
2 roma tomatoes
mixed salad green
2 avocados
1 tablespoon balsamic vinegar
50 g shaved parmesan cheese
seasoning, of choice (I use Masterfoods Tandori)

Steps:

Season chicken on both sides. Heat oil in frying pan and cook chicken over medium heat for 4-5 minutes on each side or until golden brown and cooked.
Cook bacon in same pan for 4 minutes or until crisp and golden. Drain on paper towels.
Gently toss tomato, lettuce, avocado and bacon together in bowl.
Cut chicken on the diagonal side into thin slices, then add to salad.
Pour balsamic vinegar over salad and toss again. Garnish with Parmesan and serve immediately.

Nutrition Facts : Calories 595, Fat 40, SaturatedFat 9.1, Cholesterol 124.1, Sodium 455.3, Carbohydrate 10.4, Fiber 7.1, Sugar 1.6, Protein 49.5

CHICKEN, POTATO AND AVOCADO SALAD

Chicken, Potato and Avocado salad image

This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.

Provided by JustJanS

Categories Chicken Thigh & Leg

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tablespoons oil
2 avocados, peeled and sliced
2 teaspoons lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh herbs
salt and pepper

Steps:

Boil potatoes until just tender, 15-20 minutes.
Drain and cool.
Slice chicken and bacon into strips.
Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
Drain chicken and bacon on kitchen paper.
Sprinkle avocado with lemon juice to prevent browning.
Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
Serve on a bed of the mixed lettuce leaves.

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