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Chicken Avocado salad with lemon thyme vinaigrette
Submitted By: Joe Immordino, Food Service Director
Serves 6 # 8 scoop on 1 cup salad blend
1 head of Romaine or Iceberg lettuce
2 each ripe avocado Diced
3-4 each Chicken Breast
¼ lb. Bacon
¼ Cup finely chopped red onion
1-cup grape tomato cut in half
1 tbs. prepared Dijon Mustard
¼ tsp thyme
Salt and pepper to taste
1/8 tsp Onion powder or 1/8 cup of finely chopped onion
Pinch of garlic powder or 1 clove finely chopped
½ cup White balsamic or white wine vinegar
1 ½ cup olive oil
Juice 1 lemon
For dressing, combine all ingredients and mix well. Reserve until ready to serve.
For Salad, grill or bake chicken breast until done. Dice or julienne chicken as desired.
Cook bacon until slightly crisp. Let cool, than chop.
Cut lettuce into bite size pieces
Remove pit from avocado, peel, than slice thin.
Finely dice red onion, and cut in half grape tomatoes.
Combine lettuce, bacon, red onion, and tomato, top with chicken and avocado.
Add dressing, and mix well.