Friday, August 13, 2010

Chicken BLT salad with Avocado Dressing

Yummy note:
Since the weather the last month or so has been just so sweltering hot, I hate turning on the oven some nights to prepare a meal, so we've been going with a few more salad options. We grill out quite a bit, so we had some nice meat and then add it to a salad for a refreshing cool crispy meal. I had picked up some nice looking tomatoes and some hearty bacon the other day at the store with the intentions of making BLTs. But instead, I had some leftover grilled chicken from the night before, and decided to toss it all together as a nice salad instead. It worked awesome. So here's my newest creation, a Chicken BLT salad with Avocado Dressing!

Chicken BLT salad with Avocado Dressing

Chicken BLT Salad
about 3 cups lettuce
2-3 medium tomatoes, cut into small wedges
1/2 pound bacon (about a half a package), cooked and crumbled
1/2 cup shredded Parmesan cheese
1/2 cup croutons
2-3 chicken breasts, sliced

Prepare bacon and cook until done. Reserve some of the bacon drippings for the dressing if you'd like. Crumble bacon a bit and set aside. Continue making the avocado dressing as noted below.
If you don't have chicken already prepared or leftover, grill off a few chicken breasts for the salad, while your dressing is resting.

In a large bowl, toss lettuce, tomatoes, and bacon together. At this point, to your preference, add the avocado dressing now, or wait to add it at the end, all depending how you'd like to incorporate it. Finish the salad and top with your chicken, croutons, and cheese.

Avocado Dressing
1 avocado
1 tsp onion flakes
1/4 cup milk (may need to add more depending on how thick/thin you like the dressing)
4 Tbsp sour cream
1/2 lime (juiced)
1/2 cup cilantro leaves
s salt and pepper to taste
* Optional: For more flavor, add a tsp or so of your bacon drippings (or bits) from the pan.

Prepare avocado and chop into pieces. Cream the avocado, either by hand or in a blender/food processor. Add in the rest of the ingredients, and mix until smooth. Chill for atleast 1/2 hour before serving. Note: Can keep leftover dressing in the refrigerator for about a day or two.

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