A-B-C salad contains a delicious blend of avocado, bacon, and chicken in a hearty dinner salad that easily feeds four people.
2 avocados, pitted and diced
8 slices bacon, cooked and crumbled
2 boneless, skinless chicken breasts
10 cups chopped Romaine lettuce
salt & pepper
1 tbs olive oil
1/4 c. black olives halved
feta cheese (crumbled)
1 cucumber, sliced
3 Roma tomatoes, diced or halved grape tomatoes
1/4 cup garlic-herb vinaigrette (see recipe below)
1/4 cup chopped green onions
Garlic and Herb Vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 tbs Dijon mustard
salt & pepper
1 tbs dried Italian seasonings
1 1/2 cup extra virgin olive oil
For the vinaigrette, combine all dressing ingredients and shake or whisk well to ensure they are thoroughly combined before serving.
In a large skillet over medium-high heat, heat the oil. Lightly season the chicken with salt and pepper on both sides, then cook the chicken for 3 to 5 minutes on each side until it’s cooked through and the internal temperature is 165°F.
Transfer the cooked chicken to a plate and allow it to rest for a few minutes before cutting, Then slice chicken into thin strips.
In a large bowl combine chicken, bacon, lettuce, feta cheese, cucumbers, and tomatoes. Toss to combine.
Drizzle the garlic and herb vinaigrette over the top and serve immediately.
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