Chicken Avocado Bacon And Blue Cheese Salad Recipes

CHICKEN, BACON AND AVOCADO CHOPPED SALAD

Steps:

• Vigorously whisk all ingredients together in a mixing bowl (or shake together in a sealed jar) until completely emulsified.
• Combine all ingredients in a large mixing bowl. Drizzle evenly with the vinaigrette, and toss gently to combine.
• Serve immediately and enjoy!

CHICKEN BACON AVOCADO SALAD

Steps:

• Slice or shred baked chicken.
• Place salad mix into a large salad bowl; add crumbled bacon, tomatoes, avocado slices, green onions, and chicken.
• Combine Salad Dressing ingredients in a jar; close with a lid and shake salad dressing well.
• Toss salad with Honey Mustard Dressing and serve.

BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
• Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
• Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)