Avocado Grilled Chicken Salad with Bacon
Ingredients
Dressing
-
⅓
cup
buttermilk
-
½
cup
plain Greek yogurt or sour cream
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
Worcestershire sauce
-
2
tablespoons
fresh chives, minced
-
3
cloves
garlic, minced
-
¼
teaspoon
cayenne pepper
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
Salad
-
8
slices
bacon, cooked and crumbled
-
16
ounces
boneless skinless chicken breast
-
5
ounces
romaine lettuce, washed, dried and chopped
-
1
whole
avocado, peeled, pitted and sliced
-
1 ½
cups
grape tomatoes, quartered
-
2
ounces
crumbled blue cheese
Instructions
- Prepare the dressing by blending buttermilk, yogurt, apple cider vinegar, Worcestershire sauce, chives, garlic, cayenne, salt, and pepper until smooth, then refrigerate.
- Heat a grill pan or skillet to medium-high heat and spray with oil.
- Season the chicken breast with salt and pepper, then cook until golden brown and the internal temperature reaches 165°F, about 8 minutes per side.
- Let the chicken cool for 10 minutes before slicing.
- In a large bowl, combine romaine, bacon, chicken, avocado, tomatoes, and blue cheese.
- Add the desired amount of dressing and toss to coat before serving.
Nutrition Facts (estimated)
Servings
4
Calories
414
Total fat
23g
Total carbohydrates
12g
Total protein
40g
Sodium
1611mg
Cholesterol
111mg
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