¼lb bacon, or 4–5 slices, cut into ½-
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
¼cup chopped red onion
½cup chopped walnut
DIRECTIONS:
1. In a pan over medium heat, cook the bacon “bits” until crisp. Remove and set aside,
but save the bacon grease in the pan.
2. 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.
3. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion
and walnuts. Dress with your favorite vinaigrette.
ACTIVE COOKING TIME:20-30 minutes
TOTAL TIME(START TO FINISH):20-30 minutes
SERVINGS:4
