Chicken, Avocado & Romaine Salad Recipe
Summary
Main IngredientChicken
Ingredients
3 chicken breasts
2 cups water
1/4 cup chopped celery
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon cayenne
1 pound sliced bacon Romaine
4 large tomatoes, sliced thin
2 individual-portion wedges
Roquefort cheese, crumbled
2 small ripe avocados
Lime juice
1/2 cup refrigerated
Thousand Island dressing (from an 8-ounce jar)
1/2 cup dairy sour cream (from an 8-ounce carton)
Paprika
Directions
1. Combine chicken breasts, water, celery, onion, salt and cayenne in a large frying pan; heat to boiling; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth; cool. Chill about 45 minutes. Pull off skin and carefully remove meat from bones; cut meat into thin slices.
2. Saute bacon until limp in a large frying pan. Pick up end of each bacon strip in tines of fork; wind around fork. Return bacon curls to frying pan to crisp and brown. Drain bacon on paper toweling.
3. Line a platter with part of the romaine leaves. Arrange layers of chicken slices in a neat circle over romaine; layer tomato slices in a smaller circle over chicken. Sprinkle cheese over tomatoes.
4. Halve and pit avocados; sprinkle with lime juice.
5. Mix Thousand Island dressing with sour cream in a small bowl; spoon into avocado halves; sprinkle with paprika. Place 2 avocado halves at each end of platter. Arrange 3 of the bacon curls on top of cheese and remainder at sides of pyramid.
2. Saute bacon until limp in a large frying pan. Pick up end of each bacon strip in tines of fork; wind around fork. Return bacon curls to frying pan to crisp and brown. Drain bacon on paper toweling.
3. Line a platter with part of the romaine leaves. Arrange layers of chicken slices in a neat circle over romaine; layer tomato slices in a smaller circle over chicken. Sprinkle cheese over tomatoes.
4. Halve and pit avocados; sprinkle with lime juice.
5. Mix Thousand Island dressing with sour cream in a small bowl; spoon into avocado halves; sprinkle with paprika. Place 2 avocado halves at each end of platter. Arrange 3 of the bacon curls on top of cheese and remainder at sides of pyramid.
