This recipe has become our favorite dinner salad. It is a great way to use up leftover chicken and/or bacon and you can use whatever fresh veggies you have on hand (e.g. those end-of-season tomatoes from your garden that are filling up entire buckets!) Oh, and the dressing is to die for! Credit goes to Ali from the blog, Gimme Some Oven.
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce (I used a spring mix)
8 slices bacon, cooked and broken into small pieces
4 ounces blue cheese, crumbled
2 avocados, pitted and sliced or diced
2 roma tomatoes, sliced or diced
1/4 cup garlic vinaigrette (see recipe below)
Garlic Herb Vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard
1 Tbsp. dried Italian seasoning
1 1/2 cups extra virgin olive oil
salt and pepper, to taste
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook until the chicken is no longer pink inside. Remove chicken and let rest for at least 10 minutes, then dice into small pieces.
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.