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Chicken, Avocado, Tomato and Bacon Salad with Chipotle-Lime Vinaigrette

July 17, 2010

A great salad for dinner or lunch.  I cooked the chicken and bacon late in the evening the night before and the next day all I had to do was chop the lettuce, cut the avocados and tomatoes and assemble.  While the salad chilled I made the dressing in moments and not hot day in the kitchen.  The dressing is delicious with this combination.  It has a nice punch from the chipotle and a direct freshness from the fragrant lime.  This was dinner for two but would easily serve 4-6 as a separate course.  I think I would leave out the chicken if it was a salad course.  The dressing I have used for meat, fish or chicken in various ways.

 

Chicken, Avocado, Tomato and Bacon Salad Chipotle-Lime Vinaigrette

 Ingredients

  • 2 Chicken Breasts (skinless and boneless)
  • 1/2 lb. Bacon (cut in bite size pieces)
  • 4  Small Avocados
  • 4 Small Tomatoes (quartered)
  • 1/2 Head of Lettuce
  • 1 t. Adobo Seasoning
  • Salt
  • Freshly Ground Pepper

 

Preparation

  1. Salt and pepper chicken breasts and sprinkle with Adobe Seasoning
  2. In a large pan cook bacon until crispy, remove from pan and drain, set aside  (reserving about 2 T. drippings)
  3. Saute the chicken breasts for about 25 minutes in the bacon drippings, remove and cool
  4. Cut the chicken breasts in bite size pieces and put in a large bowl
  5. Add the bacon pieces, cover and refrigerate until ready to put the salad together
  6. Cut avocados, remove pit and cut in quarters, squeeze the juice of 1/2 lemon over the avocados and chill

To Assemble the Salad

  1. On a large chilled plate arrange lettuce leaves
  2. Put the mixture of chicken and bacon in the center
  3. Arrange the avocado and tomatoes around the plate
  4. Drizzle with the Chipotle-Lime Vinaigrette  (see below)

 

Chipotle-Lime Vinaigrette

Ingredients

  • 1/2 C. Olive Oil
  • 1/4 C. Fresh Lime Juice
  • 1 t. Minced Garlic
  • 1 T. Minced Chipotle Peppers in Adobo Sauce
  • 1/4 C. Roughly Chopped Fresh Cilantro
  • 2 t. Ground Cumin
  • Kosher Salt and Freshly Ground Pepper to taste

Preparation

  1. Combine all ingredients, whisk and refrigerate until ready to use

(Serves 2-6)

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One Comment leave one →
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