Avocado, Bacon, and Chicken Salad Recipe

Ingredients:

• 2 cups mixed salad greens (such as arugula, spinach, and lettuce)
• 1 ripe avocado, diced
• 1 cup cooked chicken breast, diced
• 4 slices of bacon, cooked and crumbled
• 1 small red bell pepper, diced
• 2 green onions, sliced
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:
   • Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into pieces.
   • Dice the cooked chicken breast into bite-sized pieces.
   • Dice the red bell pepper and avocado.
   • Slice the green onions thinly.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large salad bowl, combine the mixed salad greens, diced avocado, chicken, crumbled bacon, red bell pepper, green onions, and feta cheese (if using).
   • Drizzle the dressing over the salad and toss gently to combine and coat all ingredients evenly.
4. Serve:
   • Divide the salad among individual plates or serve it family-style from the bowl.
   • Add salt and pepper to taste if needed.

Preparation Tips:

• Chicken: For convenience, you can use store-bought rotisserie chicken or leftover cooked chicken. Alternatively, you can cook a fresh chicken breast seasoned with salt and pepper.
• Bacon: Cook the bacon until crispy for the best texture. You can cook it in the oven or on the stovetop.
• Avocado: To prevent the avocado from browning, you can toss it in a bit of lemon or lime juice before adding it to the salad.

Storage Tips:

• Salad: If you anticipate having leftovers, store the salad without the dressing in an airtight container in the refrigerator for up to 2 days. Add the dressing just before serving to keep the greens fresh.
• Dressing: Store any leftover dressing in a sealed container in the refrigerator for up to 1 week. Shake or whisk well before using.

Additional Suggestions:

• Add-ins: Feel free to add other favorite salad ingredients like cherry tomatoes, cucumbers, or roasted nuts for extra crunch and flavor.
• Protein Variations: You can substitute the chicken with turkey, shrimp, or tofu for a different protein option.
• Dairy-Free: Omit the feta cheese or use a dairy-free alternative if needed.

Enjoy this delicious and refreshing avocado, bacon, and chicken salad as a light meal or a hearty side dish!