Ingredients

The following ingredients have 5 Servings
  • 5 cups romaine lettuce, (chopped)
  • 1 cup halved or quartered cherry tomatoes,
  • 1/2 cup 1/4th of 1 large thinly sliced red onion
  • 1 large avocado, (thinly sliced or chopped)
  • 6 slices center cut bacon, (cooked and chopped)
  • 2 cups cooked and chopped or thinly sliced chicken ((See Note 1))
  • 1/2 cup regular, full-fat mayonnaise
  • 3 tablespoons yellow mustard ((not Dijon))
  • 1-3 tablespoons honey
  • 1 tablespoon red wine vinegar
  • salt and pepper

Instruction

  • DRESSING: Start by adding all the dressing ingredients into a small bowl. Add honey to personal preference (we like 2 tablespoons) Season to taste with salt and pepper (I add 1/4 teaspoon each). Whisk together with a fork or small whisk until smooth. Taste and adjust to personal preference. Transfer dressing to a jar with a cover and refrigerate to allow flavors to meld and chill before adding to the salad.
  • CHICKEN: See Note 1.
  • BACON: Heat a large skillet or griddle over medium-high heat. Add bacon and cook until crispy, about 6-8 minutes, flipping once halfway through. Transfer bacon to a paper-towel-lined plate and let cool slightly. Chop coarsely for the salad.
  • ASSEMBLE: Chop the lettuce and add to a large bowl or platter. Top lettuce with cooked chicken, chopped bacon, halved cherry tomatoes, thinly sliced red onion, and a thinly sliced or chopped avocado. Drizzle on dressing to personal preference. (You may not use all the dressing; use any leftover dressing on other salads or with veggies. Dressing stays good for up to 7 days in an airtight container in the fridge). Enjoy salad immediately; salad does not sit well with dressing and avocado.