Chicken Chopped Salad with California Avocados

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Serves: 4

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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 1 tsp. mixed herbs As needed Creamy Basil Dressing (recipe follows) Creamy Basil Dressing (Yield: 1 1/4 cup) 8 oz. sour cream 1 Tbsp. cider vinegar 1 Tbsp. Heavy Cream 1 tsp. salt 1 tsp. black pepper 1/2 oz. fresh basil, chopped
  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.

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*A large Fresh California Avocado weighs about 8 oz.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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