CALIFORNIA AVOCADO CHOPPED SALAD

Recipe Provided By Chef Kevin Gin, Bridges in Danville, CA

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 12.00012 oz. grilled chicken breast, diced medium
  • 6.0006 oz. crisp cooked smoked bacon, chopped small
  • 8.0008 oz. Fresh California Avocados, diced medium*
  • 4.0004 petite hearts of Romaine, chopped (about 2 cups lightly packed)
  • 8.0008 small tomatoes (2" diameter), cut in quarters
  • 2.0002 Tbsp. extra virgin olive oil
  • 1.0001 tsp. mixed herbs
  • 0.000 Creamy Basil Dressing (recipe follows)
  • 0.000

    Creamy Basil Dressing
    (Yield: 1 1/4 cup)

  • 8.0008 oz. sour cream
  • 1.0001 Tbsp. cider vinegar
  • 1.0001 Tbsp. heavy cream
  • 1.0001 tsp. salt
  • 1.0001 tsp. black pepper
  • 0.500½ oz. fresh basil, chopped

Instructions

  1. Marinate the cut tomatoes in the olive oil and mixed herbs for about 10 minutes.
  2. Toss the chopped romaine with the Creamy Basil Dressing.  Divide the mixture between 4 serving bowls. 
  3. Top each bowl with chicken, avocado, bacon, and tomato.  Serve.

Creamy Basil Dressing:

  1. Whisk all ingredients together.

To learn more about chef Gin, click here.

*A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving