Chicken & avocado salad with bacon dressing

6 servings

Ingredients

Quantity Ingredient
3 cups Chicken broth
6 Boneless skinless chicken
Breast halves
8 slices Bacon -- cut in 1/2\" pieces
1 Egg yolk -- hard boiled
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
½ cup Oil
2 Avocado
2 tablespoons Lemon juice
¾ cup Celery -- thinly sliced
½ cup Green onion -- minced
Lettuce leaves
Tomato slices

Directions

DRESSING

SALAD:

In a skillet bring the broth to a boil, add the chicken breasts in one layer, reducing the heat to keep the broth at a bare simmer, and simmer them, turning once, for 7 minutes. Remove the skillet from the heat and let the chicken cool in the broth for 30 minutes. To make the dressing cook the bacon in heavy skillet over moderate heat, stirring until it is crisp. Transfer it to paper towels to drain and reserve 2 tbsp of the fat. In a food processor blend the egg yolk, lemon juice mustard, reserved bacon fat, oil and salt and pepper to taste. Add the bacon and blend the dressing for 5 seconds. Transfer the chicken with a slotted spatula to a cutting board, reserving the broth for another use. Pat chicken dry and cut it into bite size cubes. Cut the avocado into cubes and in a bowl combine it with the lemon juice, chicken, celery, green onion and pour the dressing over the mixture and toss the salad gently. Serve the salad on lettuce lined plates and garnish with tomato slices.

Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:43) (159) Fido: Cooking

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