Once you try this Rotisserie Chicken & Avocado Salad you might never make another salad again. It’s THAT good. It makes the perfect filling lunch or will earn you a hostess badge of honor at your next dinner party. A must make! Thanks for the inspiration @thehenryrestaurant 🫶🏻
Rotisserie Chicken & Avocado Salad
Servings 4
Ingredients
- 1 head organic romaine lettuce chopped
- 2 cups organic baby mixed greens
- 1 cup shredded rotisserie chicken
- 1 ripe avocado cut into chunks
- 3 small campari tomatoes cut into wedges
- 1/4 cup toasted pine nuts
- 2 oz blue cheese crumbled
- 3 slices glazed bacon chopped (recipe below)
- Ranch dressing recipe below
Glazed bacon:
- 1/2 lb thick cut bacon
- 3 tbsp brown sugar
- 2 tsp red wine vinegar
- 1 tsp Dijon mustard
Ranch:
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp milk or unsweetened milk alternative
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp kosher salt
- 1/4 tsp pepper
Instructions
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First make the ranch dressing by combining all ingredients in a small bowl. Add more milk for a thinner consistency if you’d like. Refrigerate until ready to serve.
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Line a baking sheet with parchment or foil and lay out the bacon, evenly spaced. Place in the cold oven and heat to 400 degrees. Once the bacon starts to sizzle, 10-15 minutes, remove from the oven, drain the fat and brush with the glaze. Bake for another 10-15 minutes or until crispy.
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Toss the lettuce and chicken with the ranch and then top with avocado, tomatoes, bacon, blue cheese and pine nuts. Makes about 4 servings!
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