Ingredients:

  • 2 cups cooked chicken breast, shredded or diced (approx. 450g)
  • 6 slices thick-cut bacon (approx. 170g raw)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1 large Hass avocado, diced
  • 2 cups chopped Romaine lettuce
  • 1/2 cup mayonnaise (115g)
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 2 tbsp fresh chives, finely snipped
  • 1/2 tsp cracked black pepper
  • 1 pinch sea salt

Instructions:

  1. Place bacon slices in a cold skillet over medium heat. Fry for 8-10 minutes, flipping occasionally until the fat is fully rendered and bacon is crispy and mahogany-colored. Transfer to paper towels to drain, then crumble into bite-sized shards.
  2. If using freshly cooked chicken, ensure it is cooled. Shred or dice the chicken into 1/2-inch cubes.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, chives, and black pepper until emulsified.
  4. Dice the avocado.
  5. In a large mixing bowl, combine the chicken, crumbled bacon, and cherry tomatoes.
  6. Fold in the creamy dressing until ingredients are evenly coated. Gently fold in the avocado and chopped Romaine lettuce just before serving to maintain texture.