Publix has come out with a limited edition rotisserie chicken flavor, maple bourbon. Whoa!! So, of course we had to get it. I had some leftover mashed potatoes and broccoli, so the legs and thighs made for the perfect portion for dinner last night. I saved the breasts for tonight’s dinner, Chicken, Bacon & Avocado Chopped Salad. Yum!
I made some revisions to the recipe…
I used the breasts from the rotisserie chicken to shortcut the recipe, I just chopped the already cooked chicken (and I left a little of the skin on… maple bourbon, duh!).
I also halved the dressing recipe. This gives you plenty of dressing. If you’re serving the whole salad in one setting you can toss the dressing in. Otherwise, just leave it on the side and people can add their own. That way if there’s any leftover salad it won’t get soggy.
Tip: I baked the bacon. Much less mess, just pop it in the oven on some parchment paper, 400 degrees for 15-18 min. Then drain the bacon on a paper towel lined plate. Further instruction can be found at Less-Mess Bacon. Thanks Martha.
Here’s the recipe with my revisions.
Chicken, Bacon & Avocado Chopped Salad
2 cooked chicken breasts from rotisserie chicken, chopped
8 cups chopped Romaine lettuce
(I used a spring mix)
8 slices bacon, cooked and diced
(see tip for baking above)
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, seeded and diced
1/4 cup garlic vinaigrette (recipe below)
1/4 cup chopped green onions
Garlic Herb Vinaigrette Ingredients:
1/4 cup apple cider vinegar
1 1/2 garlic cloves, minced
1 1/2 tsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 1/2 tsp. dried Italian seasonings
3/4 cups extra virgin olive oil
To Make The Salad:
Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.
To Make The Vinaigrette:
Whisk all ingredients together until combined.