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CHICKEN AVOCADO SALAD
This
salad is extra-delicious with the crispy bacon bits on top. I added it as
an afterthought and it was a good thought, turns out! I crumbled the very
crispy bacon into tiny bits and sprinkled them on top of the salad. It
just took the flavors and texture a little over the top!
How to ripen avocados...after
many years (and wasting avocados...shhh!), I figured it out. Place in a
bag or paper bag with an open end in the pantry or cupboard (i.e. a dark place)
and wait until they ripen to the point that you can press the avocados and make
a very slight indentation with your finger....maybe that's not the right word.
It will give a little under the pressure of your finger. :) Place
in the refrigerator and use when desired. You could use it in a week or
two weeks and it will still be lovely, fresh and green. Try it!
Ingredients:
3 cups diced, cooked chicken
(375 mL)
2 California
chopped
1 red bell pepper, chopped
1 medium Roma tomato, chopped
3 slices bacon, cooked crispy
Dressing:
1/3 cup
mayonnaise (75 mL)
1/4 cup
sour cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15
mL)
1/2 tsp
crushed garlic (2 mL)
(the bottled kind is what I used)
1/4 tsp salt (1 mL)
1/4 tsp salt (1 mL)
1/4 tsp
black pepper (1 mL)
Instructions:
In
large bowl, combine chicken, chopped avocados, chopped pepper and tomato.
Dressing: In small bowl,
combine mayonnaise, sour cream, lemon juice, Parmesan cheese, crushed
garlic, salt and black pepper. Pour dressing over chicken
mixture and gently toss to combine.
Place in a salad bowl and sprinkle the top with cooked crispy bits of
bacon.
Yield: 6 servings
1
serving
316.6
calories
24.5
g protein
21.8
g fat
0.4 g fiber
6.1
g net carbs
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