A-B-C salad contains a delicious blend of avocado, chicken and bacon in a hearty dinner salad that easily feeds 4 people.
2 boneless, skinless chicken breasts
salt & pepper
1 tbs olive oil
10 cups chopped Romaine lettuce
8 slices bacon, cooked and crumbled
1/4 c. black olives, halved
2 avocados, pitted and diced
feta cheese (crumbled)
1 cucumber, sliced
3 Roma tomatoes, diced or halved grape tomatoes
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions
In a large skillet over medium-high heat, heat the oil. Lightly Season chicken with salt and pepper on both sides and cook chicken 3 to 5 minutes on each side until the chicken is cook 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.
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
Combine all ingredients and shake or whisk well to ensure they are thoroughly combined before serving.
© Can Stock Photo Inc. / FomaA