Chicken Avocado Salad Recipe

Time30m

Serves4

Iceberg lettuce, diced grilled chicken, tomatoes, avocado slices, gorgonzola cheese, crispy bacon, red onion with Santa Fe Ranch dressing.

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Ingredients

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1
Prepare the Lettuce
Rinse the iceberg lettuce thoroughly under cold water, then chop it into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
2
Grill the Chicken
If not already grilled, season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes before dicing into bite-sized pieces.
3
Chop the Vegetables
Dice the tomatoes and slice the avocado. Thinly slice the red onion.
4
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into pieces.
5
Combine Ingredients
In the large salad bowl with the lettuce, add the diced grilled chicken, diced tomatoes, avocado slices, crumbled bacon, chopped red onion, and gorgonzola cheese.

6
Add Dressing
Drizzle the Santa Fe Ranch dressing over the salad. Toss gently to combine all ingredients and coat them with the dressing.
7
Serve
Serve immediately, garnishing with additional gorgonzola cheese or bacon if desired.