Rating: 3 stars
46 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 6
  • 46 Ratings
Sara Quessenberry

Gallery

Credit: John Kernick

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes.

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  • Transfer the bacon to a paper towel–lined plate. Transfer 1 tablespoon of the drippings to a small bowl.

  • Add the oil, vinegar, and ¼ teaspoon each salt and pepper to the bacon drippings. Whisk and set aside.

  • Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.

  • Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Crumble the bacon over the salad and serve with the vinaigrette.

Nutrition Facts

632 calories; calories from fat 69%; protein 36g; carbohydrates 12g; sugars 5g; fiber 5g; fat 49g; saturated fat 15g; sodium 1684mg; cholesterol 131mg.
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