Chicken Avocado Chopped Salad

A Yummy Entree Salad for Lunch or Dinner

Prep Time: 20 minutes      

Yield: 4-6 Servings

Salad Ingredients:

• 2 boneless, skinless chicken breasts
• pepper
• 1 Tbsp. olive oil
• 8 cups chopped Romaine lettuce
• 4 slices bacon, cooked and diced
• 4 ounces feta cheese, crumbled
• 1.5 avocados, pitted and diced
• 2 roma tomatoes, diced
• 1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:

• 1/3 cup apple cider vinegar
• 3 garlic cloves, minced
• 1 Tbsp. Dijon mustard (optional)
• pinch of salt and freshly-cracked black pepper
• 1 Tbsp. dried Italian seasonings
• 1/4 cups extra virgin olive oil

To Make The Salad:

Season chicken breasts on both sides with pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

To Make The Vinaigrette:

Whisk all ingredients together until combined.