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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 30 minutes. Ingredients:
1 pound boned, skinned chicken breast halves (3 to 4), fat trimmed |
14 ounces butter lettuce (2 heads), leaves separated, rinsed, crisped, and torn into 3-inch pieces |
1 1/4 cups cherry or small, pear-shaped tomatoes (red and/or yellow), rinsed and cut in half |
1 firm-ripe avocado (12 oz.) |
8 slices applewood-smoked or regular bacon (10 oz. total), chopped |
1/4 cup extra-virgin olive oil |
1/4 cup tarragon vinegar or white wine vinegar |
about 1/4 teaspoon salt |
about 1/4 teaspoon pepper |
Directions:
1. Rinse chicken, pat dry, and cut into 1- to 1 1/2-inch pieces.
2. Put lettuce and tomatoes in a salad bowl. Pit and peel avocado. Cut into quarters, then thinly slice crosswise. Add to salad.
3. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon fat from pan.
4. Add chicken to pan; stir often over medium-high heat until no longer pink in center of thickest part (cut to test), about 5 minutes. Remove from heat and stir in olive oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Add chicken mixture and bacon to salad and mix gently. Add more salt and pepper to taste.
6. Wine pairing: A lean and fresh but creamy Pinot Gris perfectly balances the rich salad.
7. Note: Nutritional analysis is per serving.
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