Rotisserie Chicken & Avocado Salad

Once you try this Rotisserie Chicken & Avocado Salad you might never make another salad again. It’s THAT good. It makes the perfect filling lunch or will earn you a hostess badge of honor at your next dinner party. A must make! Thanks for the inspiration @thehenryrestaurant 🫶🏻

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Rotisserie Chicken & Avocado Salad

AUTHOR: bybodyadm

Rotisserie Chicken & Avocado Salad

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Ingredients

1 head organic romaine lettuce chopped
2 cups organic baby mixed greens
1 cup shredded rotisserie chicken
1 ripe avocado cut into chunks
3 small campari tomatoes cut into wedges
1/4 cup toasted pine nuts
2 oz blue cheese crumbled
3 slices glazed bacon chopped (recipe below)
Ranch dressing recipe below

Glazed bacon:

1/2 lb thick cut bacon
3 tbsp brown sugar
2 tsp red wine vinegar
1 tsp Dijon mustard

Ranch:

1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp milk or unsweetened milk alternative
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp dried parsley
1/4 tsp kosher salt
1/4 tsp pepper

Instructions

First make the ranch dressing by combining all ingredients in a small bowl. Add more milk for a thinner consistency if you’d like. Refrigerate until ready to serve.
Line a baking sheet with parchment or foil and lay out the bacon, evenly spaced. Place in the cold oven and heat to 400 degrees. Once the bacon starts to sizzle, 10-15 minutes, remove from the oven, drain the fat and brush with the glaze. Bake for another 10-15 minutes or until crispy.
Toss the lettuce and chicken with the ranch and then top with avocado, tomatoes, bacon, blue cheese and pine nuts. Makes about 4 servings!

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