California Avocado season has ended.

California Avocado Chopped Salad

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California Avocado Chopped Salad



Serves: 4

12 oz. grilled chicken breast, diced medium
6 oz. crisp cooked smoked bacon, chopped small
8 oz. Fresh California Avocados, diced medium*
4 petite hearts of Romaine, chopped (about 2 cups lightly packed)
8 small tomatoes (2" diameter), cut in quarters
2 Tbsp. Extra virgin olive oil
1 tsp. mixed herbs
As needed Creamy Basil Dressing (recipe follows)
As needed Creamy Basil Dressing(Yield: 1 1/4 cup)
8 oz. sour cream
1 Tbsp. cider vinegar
1 Tbsp. Heavy Cream
1 tsp. salt
1 tsp. black pepper
1/2 oz. fresh basil, chopped

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Kevin Gin, Bridges in Danville, CA


(3 Ratings)