Chicken, Bacon, Avocado Salad Recipe
Spring greens layered with fresh avocado, pecan smoked bacon, red onions and roasted corn. Topped with grilled chicken.
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Ingredients
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Salad Base
Protein
Dressing
Method
Preparation
- 1
Cook the Chicken
Season the chicken breasts with salt and pepper. Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
- 2
- 3
- 4
Prepare the Red Onion
Peel and thinly slice the red onion. Rinse under cold water to reduce the sharpness if desired.
- 5
Mix the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
Assembly
- 6
Assemble the Salad
In a large serving bowl, layer the spring greens at the bottom. Top with sliced avocado, crumbled bacon, roasted corn, and sliced red onion.
- 7
Add Chicken
Slice the grilled chicken and place it on top of the salad.
- 8
Dress the Salad
Drizzle the prepared dressing over the salad. Toss gently to combine all ingredients.
- 9
Serve
Serve immediately while the chicken is still warm. Enjoy!
