Layered Chicken Bacon Avocado Salad Food

CHICKEN BACON AVOCADO WRAP

Steps:

• In a small bowl, combine the mayonnaise, dried basil, lemon juice, salt and pepper.
• In a large bowl, toss together shredded lettuce, avocado, bacon and chicken.
• Add mayonnaise mixture to the large bowl and toss to coat evenly. You may not need all the dressing--add it to your liking.
• Top tortillas with a large spoonful of the filling. Roll-up each wrap and secure with a toothpick if necessary. Enjoy!

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

CHICKEN, BACON AND AVOCADO SALAD

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.

AVOCADO CHICKEN SALAD RECIPE

Steps:

• Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
• Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
• Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
• Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

LAYERED CHICKEN, BACON & AVOCADO SALAD

Steps:

• Place lettuce on platter.
• Top with rows of chicken, bacon, avocados, onions and cheese.
• Drizzle with dressing just before serving.

CHICKEN BACON AVOCADO CHOPPED SALAD WITH LEMON VINAIGRETTE

Steps:

• Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
• Season with salt and pepper to taste.
• Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible.
• Toss with half of the salad dressing. Add more dressing as desired.
• Enjoy immediately.