BLT Chicken-Avocado Salad
Ingredients
- 3 Tbsp chopped walnuts
- ¾ lb boneless, skinless chicken breasts
- ⅓ cup gluten-free balsamic vinaigrette, divided
- 2 slices bacon
- 6 cups arugula-baby spinach mix
- ¾ lb heirloom tomatoes, cut into wedges (see Note)
- 2 Tbsp crumbled blue cheese
- 1 avocado, pitted and sliced
Instructions
- Toast nuts in a dry skillet 2 to 3 minutes or until fragrant.
- Combine chicken and half of vinaigrette in a bowl. Let stand 10 minutes.
- Cook bacon in a cast-iron skillet 6 to 8 minutes or until crisp. Drain, reserving drippings in pan. Crumble bacon.
- Remove chicken from marinade; discard marinade. Cook in hot drippings in pan 5 to 6 minutes per side or until done. Slice chicken.
- Arrange greens, tomatoes, cheese, nuts, avocado, bacon, and chicken on 2 plates. Drizzle with remaining half of dressing.
Gluten Free Meal Plan
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