Avocado, bacon & chicken salad
This Avocado, Bacon & Chicken Salad features tender chicken breasts, crispy bacon, and creamy avocado, all mixed with a zesty lime mayonnaise dressing. It's a simple yet satisfying dish ideal for lunch or dinner.
Cook time 15 min
Prep time 10 min
Ingredients:
16 oz chicken breasts1/3 cup onion
1/4 cup onion
4 bacon strips
2 avocados
1 cup mayonnaise salad dressing
1 tbsp butter
1.50 fl oz lime juice
This Avocado, Bacon & Chicken Salad is a delightful combination of creamy avocado, crispy bacon, and tender chicken breasts, all brought together with a tangy lime mayonnaise dressing. Packed with flavors and textures, this salad is perfect for a light lunch or a refreshing dinner. You will love how easy it is to prepare and how satisfying and nutritious it is.
Instructions:
- Season the chicken breasts with salt and pepper, if desired.
- Heat a large skillet over medium heat and add the butter.
- Once the butter has melted, add the chicken breasts to the skillet.
- Cook the chicken for 6-7 minutes on each side, or until fully cooked through and no longer pink inside.
- While the chicken is cooking, heat another skillet over medium heat.
- Add the bacon strips to the skillet and cook until crispy, about 5-7 minutes.
- Once cooked, remove the bacon and let it drain on a plate lined with paper towels.
- Once cooled, crumble the bacon into small pieces.
- Using the skillet the bacon was cooked in, add the 1/3 cup of finely chopped onion.
- Sauté the onions in the bacon fat over medium heat until they become soft and translucent, about 3-4 minutes.
- Remove the onions from the skillet and set them aside to cool.
- Cut the avocados in half, remove the seeds, and scoop out the flesh.
- Dice the avocado flesh into bite-sized pieces and place them in a large bowl.
- Once the chicken has cooked, allow it to cool slightly before cutting it into bite-sized pieces.
- In the large bowl with the diced avocados, add the cooked chicken pieces, crumbled bacon, sautéed onions, and the thinly sliced onions.
- In a small bowl, combine the mayonnaise salad dressing and lime juice.
- Pour the dressing over the salad ingredients in the large bowl.
- Gently toss everything together until well combined and evenly coated with the dressing.
- Serve the salad immediately or refrigerate it for about 30 minutes to let the flavors meld together.
- Enjoy your refreshing avocado, bacon, and chicken salad!
There you have it! A delicious and easy-to-make Avocado, Bacon, & Chicken Salad that is sure to impress your family and friends. This salad is perfect for any occasion and can be easily modified to suit your tastes. Enjoy this refreshing and flavorful dish any time you crave something fresh and satisfying.
Avocado, bacon & chicken salad FAQ:
Cook the chicken breasts for 6-7 minutes on each side in a skillet until fully cooked through and no longer pink inside.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocados may brown slightly.
Yes, you can substitute mayonnaise with Greek yogurt or a light mayo alternative for a healthier dressing.
If the chicken is still pink inside, continue to cook it for a few more minutes until it reaches an internal temperature of 165°F (75°C) for safety.
Use a large skillet for both the bacon and chicken to ensure even cooking and enough space to avoid overcrowding.
Cooking Tips:
- For added flavor, marinate the chicken breasts in a mixture of lime juice, garlic, and olive oil for at least 30 minutes before cooking.
- Use ripe avocados that yield slightly to pressure when gently squeezed for the best creamy texture.
- Cook bacon strips until they are crispy for an added crunch in your salad.
- Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld together.
- Feel free to add other ingredients like cherry tomatoes, cucumbers, or fresh herbs to diversify the flavors and textures of the salad.
Nutrition Facts
6 ServingsCalories 360kcal
Protein 22g
Carbohydrates 13g
Fiber 4.74g
Sugar 5g
Fat 24g
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