Ingredients for Bacon Tomato Chicken Salad
- 1/2 cup salad oil
- 1/4 cup white vinegar
- 1 teaspoon dried parsley flakes
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 6 cups shredded lettuce
- 2 medium firm ripe tomatoes
- 2 cups cooked chicken
- 4 slices bacon
- 1 tablespoon fresh lemon juice
- 1 ripe avocado, sliced
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How to Make Bacon Tomato Chicken Salad
- Combine dressing ingredients (see below) in a blender or jar with a tight-fitting lid.
- Blend until smooth and creamy.
- Refrigerate dressing for at least 30 minutes to allow flavors to meld.
- While the dressing chills, chill the lettuce, cooked chicken, and tomatoes.
- Tear lettuce into bite-sized pieces.
- Fry 4 slices of bacon until crisp. Remove from pan and drain on paper towels.
- Crumble bacon into bite-sized pieces.
- In a large chilled bowl, combine the chilled lettuce, tomatoes, chicken, and crumbled bacon.
- Pour chilled dressing over the salad.
- Toss gently to combine.
- Brush 1 ripe avocado, sliced, with fresh lemon juice to prevent browning.
- Arrange avocado slices on top of the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
23g
Fat
87g
Carbs
5g
