Bacon, Lettuce, Tomato and Chicken Salad With Lemon and Herb Vinaigrette

Bacon, Lettuce and Tomato Chicken Salad

Ingredients

For each serving you will need:

• 1 Pan-Seared Chicken breast (recipe below)
• 1 large handful of sliced romaine
• 2 cooked bacon strips, torn in pieces (slowly bake the bacon in the oven so it’s crisp and tender*)
• 1 cut up small tomato, or 5 grape or cherry tomatoes, cut in half
• 1 sliced hard boiled egg
• 1/2 sliced or diced avocado
• 2 sliced white mushrooms
• 1/4 cup grated Jarlsberg cheese or crumbled blue cheese
• 1/4 cup toasted broken walnuts
• 1 tablespoon minced parsley
• 1/2 recipe Lemon and Herb Vinaigrette (recipe below)

Instructions

Arrange the pan-seared chicken, lettuce, bacon, tomatoes, egg, avocado, mushrooms, cheese and walnuts on plates. Sprinkle with the parsley and drizzle with the vinaigrette.
*For crisp and tender bacon, line a cookie sheet with foil. Lay the bacon strips on the foil. Bake in a 350° oven for about 25 minutes.

Pan-Seared Chicken

Ingredients

• chicken breasts
• salt and pepper
• avocado oil

Instructions

Clean the breast removing fat and cartilage and cut large ones in half diagonally. Place the pieces in a zip lock bag and pound to an even 1/2″ thick. Then sprinkle with a small amount of salt and pepper. Heat a skillet over medium high. Drizzle with avocado oil and swirl the pan. Add the chicken to the pan. Let sear for 4 minutes without moving the chicken. Flip over and sear the other side for 4 minutes or until cooked through. Let rest. Serve whole and tear into bite-sized pieces.

Lemon and Herb Vinaigrette

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon minced tarragon, basil or dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Place all ingredients in a jar with a lid and shake until well blended.