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.