Surprise! Another salad recipe! Next week I’m going to try to break up this salad streak, but for now enjoy another chicken-based salad! This one even has a little bacon to liven things up a bit
This recipe is adapted from a recipe in my 30-minute cookbook, but the original recipe seemed a bit dull for James and I. I decided to add diced tomato and crispy bacon. Also the recipe called for their basic vinaigrette (I’ll share the recipe another day), but I decided to dress the salad with white balsamic vinegar and extra virgin olive oil instead. I think any balsamic vinaigrette or herb vinaigrette would work with this salad.
California Club Salad (serves 2)
1 8oz chicken breast, grilled and diced
2 strips of bacon, chopped
4 cups spinach
4 cups mixed greens
1/2 tomato, seeded and diced
1/4 onion, sliced
1 avocado, diced
2 slices of Gouda cheese, chopped
white balsamic vinegar
Mix mixed greens, tomato, onion, avocado and Gouda in a large bowl. Slowly add olive oil and vinegar to taste. Divide between two large plates and top with chicken and bacon.
Adapted from The 30-minute Recipe (Cooks Illustrated)