Grilled Chicken BLAT Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
12 cups chopped romaine lettuce (1 large head)
02 -
1 cup cooked crumbled bacon (8 ounce package)
03 -
2 cups halved cherry tomatoes (10 ounces)
04 -
1/4 cup thinly sliced chives
05 -
2 grilled chicken breasts (1 pound), cubed into bite sized pieces
06 -
1 cup thinly sliced red onion (1/2 large onion)
07 -
1 ripe avocado, thinly sliced
→ Avocado Ranch Dressing
08 -
1 ripe avocado, peeled and pitted
09 -
2 tablespoons minced chives
10 -
3 tablespoons white wine vinegar or fresh lemon juice
11 -
1 clove garlic, minced
12 -
1 teaspoon sea salt
13 -
1/2 teaspoon ground black pepper
14 -
1 tablespoon chopped fresh parsley
15 -
1 tablespoon chopped fresh dill
16 -
1/4 cup avocado oil
17 -
1 cup coconut milk (from can)
18 -
1/4 cup water
# Instructions:
01 -
Place all the salad ingredients into a large serving bowl.
02 -
Add all dressing ingredients into a blender, and blend until mostly smooth with small bits of the herbs remaining.
03 -
Serve the salad and dressing together.
04 -
To make salad jars, divide the dressing between 6 – 32 ounce mason jars, or as much dressing as desired. Top the dressing with the cherry tomatoes, chives, chicken, bacon bits, red onion, and finally fill each jar with the romaine.
05 -
Store in the refrigerator for 3-4 days, and add fresh avocado the day you are eating the salad.
# Notes:
01 -
For best flavor, choose ripe avocados for both the salad and dressing
02 -
The salad keeps well in mason jars with the dressing at the bottom