Best 2 Chicken Bacon And Avocado Salad Recipes
Indulge in a flavor symphony with our tantalizing Chicken, Bacon, and Avocado Salad extravaganza! This culinary masterpiece artfully combines succulent grilled chicken, crispy bacon, and creamy avocado slices, all harmoniously arranged atop a bed of crisp mixed greens. Drizzled with a luscious homemade dressing, this salad promises an explosion of flavors that will delight your taste buds.
To further elevate your dining experience, we have thoughtfully curated a collection of delectable variations sure to satisfy every palate. Craving a zesty kick? Opt for our tangy Lemon-Herb Dressing. Prefer a creamy embrace? Our creamy Caesar Dressing will surely delight. If a touch of spice is your desire, our Spicy Ranch Dressing will ignite your senses.
For those seeking a vegetarian delight, our equally enticing Grilled Vegetable Salad awaits. This vibrant medley features a symphony of grilled zucchini, bell peppers, and mushrooms, all perfectly seasoned and served on a bed of fresh spinach. Tossed in our tangy Balsamic Vinaigrette, this salad is a symphony of flavors and textures.
And for those with dietary restrictions, we've crafted a gluten-free and keto-friendly version of our Chicken, Bacon, and Avocado Salad. This variation boasts all the flavors of the original, minus the bread and high-carb ingredients. Enjoy the same delectable experience without compromising your dietary needs.
So embark on a culinary journey with our Chicken, Bacon, and Avocado Salad extravaganza. Dive into the classic recipe or explore our enticing variations. Whichever you choose, a delightful dining experience awaits.
BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Provided by Clare de Boer
Categories dinner, lunch, poultry, salads and dressings, vegetables, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
- While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
- Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
- When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
- Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
- Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
- Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.
HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon
Provided by Ochi Scobie
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a crispier bacon, cook it in a single layer in a preheated skillet over medium heat.
- To prevent the avocado from browning, toss it with a bit of lemon juice or vinegar.
- For a more flavorful salad, use a variety of greens, such as romaine lettuce, arugula, and spinach.
- To add a bit of sweetness to the salad, try adding some dried cranberries or chopped grapes.
- For a more tangy salad, use a vinaigrette dressing instead of a creamy dressing.
- To make the salad a complete meal, add some grilled or roasted vegetables, such as broccoli, zucchini, or bell peppers.
- For a quick and easy lunch, pack the salad in a container and take it to work or school.
Conclusion:
This chicken, bacon, and avocado salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is packed with protein, healthy fats, and vitamins, and it can be easily customized to your liking. So next time you are looking for a quick and easy salad recipe, give this one a try!
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