California Avocado Chopped Salad

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Serves: 4
12  oz.  grilled chicken breast, diced medium
oz.  crisp cooked smoked bacon, chopped small
oz.  Fresh California Avocados, diced medium*
  petite hearts of Romaine, chopped (about 2 cups lightly packed)
  small tomatoes (2" diameter), cut in quarters
Tbsp.  Extra virgin olive oil
tsp.  mixed herbs
  As needed  Creamy Basil Dressing (recipe follows)
    Creamy Basil Dressing (Yield: 1 1/4 cup)
oz.  sour cream
Tbsp.  cider vinegar
Tbsp.  Heavy Cream
tsp.  salt
tsp.  black pepper
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


  1. Marinate the cut tomatoes in the olive oil and mixed herbs for about 10 minutes.
  2. Toss the chopped romaine with the Creamy Basil Dressing.  Divide the mixture between 4 serving bowls.
  3. Top each bowl with chicken, avocado, bacon, and tomato.  Serve.

Creamy Basil Dressing:

  1. Whisk all ingredients together.

To learn more about chef Gin, click here.

*A large Fresh California Avocado weighs about 8 oz.

Kevin Gin

Chef Kevin Gin, Bridges in Danville, CA

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