Grilled chicken, bacon, avocado, and blue cheese top a bed of greens. A creamy cilantro-lime dressing finished this flavorful salad, easy enough to prepare in advance and sophisticated enough to serve to guests.
4-8cupschopped lettuces - romainebaby green, and spinach
1poundbaconchopped and cooked
4Tablespoonsblue cheese crumbles
1-2avocados
Cilantro Lime Dressing
2limes (juice)½ cup
6ouncesGreek yogurtplain
¼cupmayonnaise
½C.fresh cilantrowashed
¼C.honeymore or less to taste
1 teaspoonblack pepper
pinchsaltto taste
Instructions
In a large Ziploc bag, combine soy sauce, olive oil, juice of 1 lime, salt/pepper, and crushed garlic cloves to form marinade.
Place chicken breasts in marinade and seal bag. Place in refrigerator for 30 min. - 3 hours.
Grill chicken on low-med heat for 7-10 minutes on each, or until cooked through.
Cool chicken and slice.
Place 1-2 cups of salad greens on individual plate.
Top with sliced chicken breast, 1 Tablespoon blue cheese, ½ sliced avocado, 2 Tablespoons crumbled bacon.
Serve with Cilantro-Lime Dressing: In a blender, combine juice of 1 lime, salt/pepper, yogurt, fresh cilantro, and honey. Blend well and serve immediately.
Notes
Cilantro lime dressing makes about 1 ⅔ cups total.