Description
A vibrant salad featuring crispy chicken, creamy avocados, and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 avocados
- 8 strips of Applewood bacon
- 1 cup grape tomatoes
- ½ cup red onion
- 3 cups iceberg lettuce
- 3 cups romaine lettuce
- 1 to 2 cups shredded cheddar cheese
Instructions
- Pat the chicken breasts dry and season them with salt and pepper. Dip in flour and fry in hot oil until golden brown.
- In a large bowl, combine chopped iceberg and romaine lettuce. Dice avocados and slice grape tomatoes before adding them to the bowl.
- Add diced red onion, bacon bits, and cheddar cheese to the mixed greens.
- Once the chicken is cooked, let it rest before slicing and placing on top of the salad.
- Whisk the dressing ingredients in a small bowl and drizzle over the salad just before serving.
Notes
Make-ahead: Prepare chicken in advance and store in the fridge. Dress salad just before serving to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 95mg