2cupscooked chicken, diced(Either use rotisserie chicken from the store or see chicken cooking methods in Cooking Notes.)
1/2poundthick-cut bacon(cooked and crumbled; try Baked Bacon)
1avocado(diced)
4ouncescrumbled Gorgonzola cheese(sub: feta or shredded cheddar cheese)
Optional: 1 cup croutons(omit if making this gluten-free)
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Instructions
Make the Dressing: Combine all dressing ingredients in a jar with lid. Seal and shake. Refrigerate for up to two weeks or freeze for up to 3 months.
Make the Salad: In a large bowl toss the greens with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Scatter the rest of the ingredients on top in a colorful array. Drizzle with the remaining dressing on top and serve.
Notes/Tips
How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)How to Cook Boneless, Skinless Chicken Breasts:
Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
Instant Pot: Place chicken and marinade in Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.
I've found that baking bacon reduces the mess and turns out perfectly every time.