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Bacon Chicken Chopped Salad with Smoky Cilantro Avocado Dressing

Print Recipe
Tomatoes, peppers, crispy bacon and grilled chipotle cumin chicken tossed wit romaine in a smoky cilantro avocado dressing.
Course Salads
Cuisine American
Keyword bacon, baked chicken, chopped
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 593
Author Laurie McNamara

Ingredients

FOR THE DRESSING:

  • 1 clove fresh garlic
  • 1/3 cup cilantro leaves
  • 2 medium avocados
  • 1/2 lime juiced
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground chipotle powder to taste
  • 3 tablespoons avocado oil or a good olive oil will work
  • 1/4 cup water more or less as desired

FOR THE SALAD:

  • 1 large head romaine lettuce chopped small
  • 1 recipe Grilled Chipotle Cumin Chicken cooled and chopped
  • 6 slices applewood bacon cooked until crispy and chopped
  • 1 cup cherry tomato halves
  • 1/2 cup diced orange bell pepper
  • 2 ears yellow corn grilled
  • 4 green onions sliced (dark parts only)
  • 1/4 cup finely diced red onion
  • 1 jalapeno sliced thin
  • 4 ounces sharp cheddar cheese grated

Instructions

  • In the bowl of your food processor add the garlic and cilantro and pulse to roughly chop. Add in the avocado, chipotle powder, salt and lime juice.
  • Pour in the olive oil and water while pulsing until smooth. Cover and refrigerate until ready to serve.
  • In a large bowl, toss together the romaine, chicken, bacon, tomato halves, bell pepper, grilled corn, onions, jalapeno and cheddar cheese.
  • Serve on plates with spoonfuls of the avocado dressing.

Nutrition

Serving: 1g | Calories: 593kcal | Carbohydrates: 15g | Protein: 43g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1046mg | Potassium: 1365mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10214IU | Vitamin C: 43mg | Calcium: 212mg | Iron: 3mg