12 oz. grilled chicken breast, diced medium

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6 oz. crisp cooked smoked bacon, chopped small

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8 oz. Fresh California Avocados, diced medium*

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4 petite hearts of Romaine, chopped (about 2 cups lightly packed)

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8 small tomatoes (2" diameter), cut in quarters

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2 Tbsp. Extra virgin olive oil

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1 tsp. mixed herbs

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As needed Creamy Basil Dressing (recipe follows)

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8 oz. sour cream

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1 Tbsp. cider vinegar

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1 Tbsp. Heavy Cream

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1 tsp. salt

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1 tsp. black pepper

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1/2 oz. fresh basil, chopped

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.