This Chicken, Bacon and Avocado Chopped Salad is tossed with a simple red wine vinaigrette, and always tastes so fresh and delicious.
I’m starting to believe that there are few things more wonderful in life than having the windows open.
Ever since the weather has warmed up these past few weeks, I’ve had a fresh breeze blowing through my house pretty much 24/7, and I’m convinced that it makes every single moment of the day all the more delightful. From getting out of bed in the morning, to trying to stay focused on work during the afternoon, to making dinner and doing dishes and hanging out in the evening, to falling fast asleep at night — there’s something about having fresh air fill the house again that just makes everything just feel noticeably more peaceful and lovely.
Spring, I’m so happy you’re back to stay.
This warmer season also has me craving all sorts of light and fresh meals. And the other day, I returned to a nostalgic favorite green salad of mine that I thought was worth sharing here again. It’s loaded up with so many of my faves — creamy avocado, tender chicken, crispy bacon, fresh greens, tangy blue cheese, ripe tomatoes, all tossed together with a simple red wine vinaigrette. It’s a fresh, flavorful, hearty entrée salad that I first shared here on the blog nearly a decade ago yet still love just as much to this day. So if you have yet to give it a try, I highly recommend it!
Chicken, Bacon and Avocado Chopped Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 -6 servings 1x
Description
This Chicken, Bacon and Avocado Chopped Salad is tossed with a simple red wine vinaigrette, and always tastes so fresh and delicious.
Ingredients
Salad Ingredients:
- 6 slices bacon, cooked and diced
- 4 ounces crumbled blue cheese
- 1 cup halved cherry tomatoes
- 1 head of Romaine lettuce (about 8 ounces), chopped
- 1 large avocado, diced
- 1 pound (about 2-3 cups) diced cooked chicken
- half a small red onion, very thinly sliced
Red Wine Vinaigrette Ingredients:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning
- pinch of fine sea salt and freshly-cracked black pepper
Instructions
- Make the vinaigrette. Vigorously whisk all ingredients together in a mixing bowl (or shake together in a sealed jar) until completely emulsified.
- Toss the salad. Combine all ingredients in a large mixing bowl. Drizzle evenly with the vinaigrette, and toss gently to combine.
- Serve. Serve immediately and enjoy!
Made this tonight. It’s winter but I wanted a “Big” salad. This was quick and very tasty. I did not use the blue cheese while I love it, it doesn’t love me. Don’t hesitate to make this dressing either.
I have eaten Chopped salad at Martinellis several times. We have since moved out of state and I am craving it. Is the Vinegar dressing a copy of theirs? I really crave it. I dont know how to copy it. The tastes are so wonderful Please reply
Love it ?
Estou encantada com o seu site, fazia tempo que não encontrava receitas de qualidade e saudável.
Sou arquiteta e amante de uma boa culinária e fiquei feliz em conhecer as suas receitas que de agora em diante farão parte do meu dia a dia.Obrigada.
Loved this salad! Added an apple because I like apple. The vinaigrette had perfect kick. I will definitely be making this one again!
I just found you and am in love with all your salad pictures. Your salads look huge though. Are the recipes created to serve 1 or more? If more, how many? Thinking about turning these recipes into Jar salads to make easy transfer to work.
Thanks!
This looks awesome! Can’t wait to try! I noticed your salad dressing has a difference olive oil ratio in this recipe than your Red Wine Vinaigrette? Is it just based on the ingredients you are paring it with in this salad? Or should I use 1/2 c EVOO? Thanks!