Chicken, Avocado, And Bacon Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup low sodium chicken broth
• 3/4 cup light cream
• 1/2 cup cider vinegar
• 1 large egg, lightly beaten
• 1 tablespoon sugar
• 1 tablespoon all purpose flour
• 1 teaspoon mustard powder
• salt and pepper, to taste
• 1 lb lean slab bacon, medium diced
• 2 whole chickens (use rotisserie chickens from the deli or poach your own)
• 1 cup minced celery
• 1 cup minced scallion
• 2 avocados, peeled and pitted and sliced
• 3 heads bibb lettuce, washed and dried
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 make the dressing: combine all ingredients in a saucepan and whisk to combine. bring mixture to a boil over medium heat, then remove from heat and stgrain through a fine-mesh sieve.
• 2 in a medium skillet, cook bacon until crisp. transfer to paper towels to drain.
• 3 pull meat from chickens and cut into bite-size pieces. place chicken in bowl with the celery, scallions, bacon, and avocados and toss gently. add three-quarters of the dressing and toss, adding more dressing if the mixture seems dry.
• 4 line a serving platter with lettuce leaves, top with chicken mixture, sprinkle parsley over top and serve.