Grilled Chicken Club Salad with Guacamole Dressing
Krystle
ingredients
- 8 slices of smoky bacon
- 8 chicken breast cutlets (about 2 pounds)
- 1/3 cup (eyeball it) extra-virgin olive oil (EVOO), plus more for drizzling
- Grill seasoning, such as McCormick Montreal Steak Seasoning
- 2 hearts of romaine lettuce, chopped
- 4 plum tomatoes, chopped
- 1 ripe Hass avocado
- 1/4 small onion, chopped
- 1 small garlic clove, smashed and peeled
- Juice of 2 lemons
- 1 jalapeño, seeded and coarsely chopped
- 1 tablespoon (a palmful) cilantro leaves
- Salt
directions
- 1
1. Preheat a grill or a grill pan to medium-high. Preheat the oven to 375° and cook the bacon on a broiler pan in the oven for 20 minutes. (To get the bacon extra-crisp, don’t open the oven to check on it too often— you’ll let the heat out.) Drain the bacon on paper towels, then chop it.
- 2
2. Coat the chicken with EVOO and grill seasoning. Grill the chicken until cooked through, 3 to 4 minutes on each side.
- 3
3. Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the EVOO in a thin stream; process until smooth. Season to taste with salt.
- 4
4. Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.
Source: Rachel Ray
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