Rotisserie Chicken & Avocado Salad

Rotisserie Chicken & Avocado Salad

from broccyourbody.com
4 servings

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 🫶🏻   35

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)
  • 1/2 lb thick cut bacon
  • 3 tbsp brown sugar
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Toss the lettuce and chicken with the ranch and then top with avocado, tomatoes, bacon, blue cheese and pine nuts. Makes about 4 servings!