Chicken, Avocado, and Bacon Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Tyler Florence Family Meal Ingredients:
1 cup low sodium chicken broth |
3/4 cup light cream |
1/2 cup cider vinegar |
1 large egg, lightly beaten |
1 tablespoon sugar |
1 tablespoon all purpose flour |
1 teaspoon mustard powder |
salt and pepper, to taste |
1 lb lean slab bacon, medium diced |
2 whole chickens (use rotisserie chickens from the deli or poach your own) |
1 cup minced celery |
1 cup minced scallion |
2 avocados, peeled and pitted and sliced |
3 heads bibb lettuce, washed and dried |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Make the Dressing: Combine all ingredients in a saucepan and whisk to combine. Bring mixture to a boil over medium heat, then remove from heat and stgrain through a fine-mesh sieve.
2. In a medium skillet, cook bacon until crisp. Transfer to paper towels to drain.
3. Pull meat from chickens and cut into bite-size pieces. Place chicken in bowl with the celery, scallions, bacon, and avocados and toss gently. Add three-quarters of the dressing and toss, adding more dressing if the mixture seems dry.
4. Line a serving platter with lettuce leaves, top with chicken mixture, sprinkle parsley over top and serve.
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