192 chicken bacon avocado Recipes

bacon strips, halved, boneless skinless chicken breast halves (4 oz each), olive oil, red wine vinegar, soy sauce, minced garlic, salt, dried oregano, pepper, sweet onion, tomato, avocado, monterey jack cheese

head lettuce, shredded, cooked chicken, cubed, tomato, seeded and chopped, sliced ripe olives, sliced scallion, bacon, fried and crumbled, grated cheddar cheese, crushed corn chips, avocado, fresh lemon juice, sour cream, vegetable oil, garlic, minced, sugar, chili powder, salt, hot pepper sauce

focaccia bread, chicken breasts, bacon, mixed salad greens, avocado, swiss cheese, chips, peri-peri

chunky salsa, french dressing, bacon , cut into 1/2 inch pieces, boneless skinless chicken breast halves, cut into 1/2 inch slices, torn romaine lettuce or 6 cups iceberg lettuce, yellow bell pepper, coarsely chopped, tomatoes, coarsely chopped, avocado, sliced into thin wedges, shredded colby-monterey jack cheese, sour cream (optional), tortilla chips (i used the small round doritos)

boneless skinless chicken breast halves, monterey jack cheese, shredded, diced green chilies, green onion, chopped, bacon , cooked crisp and crumbled, avocado, chopped, sour cream

sliced cooked chicken breast (about 1 lb), tomato, cut into wedges, romaine salad, center-cut bacon slices, cooked and crumbled

cubed sourdough wheat bread, garlic clove, minced, olive oil, divided, sliced red onion, garlic clove, minced, fat-free , lower-sodium chicken broth, chopped cooked chicken breast, water, chopped plum tomato, fresh lemon juice, chopped thyme, black pepper, sliced green onions, bacon slices, cooked and crumbled, ripe avocado, pitted, peeled, and chopped

chicken broth, evaporated milk, avocado, peeled and cut into small dice, ripe olives, chopped, chayote (mirliton, vegetable pear), bacon, diced, salt and pepper

corkscrew or spiral pasta, italian dressing, mayonnaise, chopped, cooked rotisserie chicken, muenster or monterey jack cheese, cubed, crisp-cooked bacon, crumbled, avocado, chopped, chopped celery and green pepper, grape tomatoes, halved

olive oil, white wine vinegar, dijon-style mustard, salt, pepper, avocado, halved, seeded, peeled, and finely chopped, chicken, cooked cubed, roma tomatoes, chopped, bacon , crisp-cooked, drained, and crumbled, blue cheese, crumbled, boston lettuce leaves, hoagie rolls, split , hollowed out, and toasted, hard-cooked eggs, chopped

bacon, ripe avocados, sliced, lemon juice, cooked chicken, diced, chopped celery, creamy bleu cheese salad dressing, minced chives, head romaine lettuce, tomatoes, cut in wedges, pitted black olives

chicken breasts, skin on, streaky bacon, new potatoes, avocado, chopped, tomatoes, halved, mixed salad greens, french dressing, to serve

turkey bacon, extra virgin olive oil, chicken cutlets, whole wheat bread, toasted, salt and pepper, avocado, plum tomato, seeded and chopped, lime , juice of, hot pepper sauce, leaves romaine lettuce , 2 leaves torn in half

bacon, bone in chicken thighs, onion, chopped, garlic salt, cumin, chili powder, dried oregano, black beans, rinsed and drained, rotel, cream cheese, softened, flour tortilla, softened, pico de gallo (optional) or other salsa (optional), sour cream (optional), avocado , slices (optional), grated cheese (optional), cooked rice (optional)

bacon, thick cut, chicken breasts, boneless and skinless, avocado, halved and pitted, cayenne pepper (my addition), fresh lemon juice, mayonnaise, whole wheat bread, baby spinach, strawberries, hulled and sliced, red onion, sliced paper thin (my addition)

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

butter, cornflour, strong home-made chicken stock, salt, fresh ground black pepper, ripe avocados, skinned, stoned and pureed, fruity white wine, cream, crisped bacon, crumbled, fresh coriander