CHICKEN BACON AVOCADO SALAD
This Chicken Bacon Avocado Salad is packed with flavor! It's a quick and easy dinner idea to throw together on a busy weeknight!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner Lunch Main Course
Number Of Ingredients 10
Steps:
- Slice or shred baked chicken.
- Place salad mix into a large salad bowl; add crumbled bacon, tomatoes, avocado slices, green onions, and chicken.
- Combine Salad Dressing ingredients in a jar; close with a lid and shake salad dressing well.
- Toss salad with Honey Mustard Dressing and serve.
Nutrition Facts : Calories 671 kcal, Carbohydrate 24 g, Protein 44 g, Fat 46 g, SaturatedFat 10 g, Cholesterol 118 mg, Sodium 426 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon
Provided by Ochi Scobie
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams
PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. -Teri Lee Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 25m
Yield 16 servings (4 quarts)
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.
Nutrition Facts : Calories 387 calories, Fat 21g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1033mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 6g fiber), Protein 20g protein.
CHICKEN, POTATO AND AVOCADO SALAD
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
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.
CHICKEN, BACON AND AVOCADO SALAD
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
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
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