California Avocado Chopped Salad
|12||oz.||grilled chicken breast, diced medium|
|6||oz.||crisp cooked smoked bacon, chopped small|
|8||oz.||Fresh California Avocados, diced medium*|
|4||petite hearts of Romaine, chopped (about 2 cups lightly packed)|
|8||small tomatoes (2" diameter), cut in quarters|
|2||Tbsp.||Extra virgin olive oil|
|As needed||Creamy Basil Dressing (recipe follows)|
|Creamy Basil Dressing (Yield: 1 1/4 cup)|
|1/2||oz.||fresh basil, chopped|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Marinate the cut tomatoes in the olive oil and mixed herbs for about 10 minutes.
- Toss the chopped romaine with the Creamy Basil Dressing. Divide the mixture between 4 serving bowls.
- Top each bowl with chicken, avocado, bacon, and tomato. Serve.
Creamy Basil Dressing:
- Whisk all ingredients together.
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*A large Fresh California Avocado weighs about 8 oz.