This salad is great! If you haven't checked out Mark's Daily Apple, you need to! He's also got a great new cookbook (the Primal Cookbook - which I own) which is well worth the purchase!
This salad is sure to please even the largest carnivore in your family (I speak from experience on this matter!). It's really quick, flavorful and filling.
Bacon, Chicken and Avocado Salad
1/4 pound bacon, or 4-5 slices, cut into 1/2 inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
1/4 cup chopped red onion
1/2 cup chopped walnut
1 apple – cut into 1 inch chunks (optional)
In a pan over medium heat, cook the bacon “bits” until crisp.
Remove and set aside, but save the bacon grease in the pan. Next, add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned.
Allow it to simmer over low heat while you prepare the rest of the salad.
Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion, walnuts and apple. Dress with your favorite vinaigrette, or use Lauren’s:
Balsamic Apple Vinaigrette
1/4 cup balsamic vinegar
2 tablespoon apple cider
1 shallot, minced
2 cloves garlic, minced
1 teaspoon mustard
pinch black pepper
1/3 cup extra virgin olive oil
Mix all ingredients except olive oil (using a whisk, food processor, or blender). Slowly add in olive oil drop by drop to make an emulsion (like you would when making mayo) until it is all incorporated.