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 mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Calories 593
Author Laurie McNamara
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
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.
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