|Avocado Chicken Salad|
This recipe is an adaptation from the South Beach Diet Book
I found it in the first book (2003), but wasn't able to find a version online. I adapted it a bit, omitting pistachio nuts, and making it a bit more like a Cobb salad.
cooked chicken or turkey breast (about 8 oz.), sliced
mixed salad greens, 3 or 4 nice handfuls
2-4 hard-boiled eggs, sliced
tomato, sliced or about 15-20 cherry tomatoes
3 slices turkey bacon or a one-inch slice or bologna, diced and cooked crisp
Optional: any other salad toppings (cucumbers, onion, etc.)
1 avocado, ripe
1 tsp. diced onion
juice of 1 lime
2 Tbs. olive oil
1+ Tbs. water
salt and pepper, to taste
On a large platter, layer the salad ingredients: mixed greens, tomatoes, and any other vegetables, chicken, sliced egg, and sprinkle with crisp turkey bacon or bologna.
To prepare the dressing, add all ingredients, except salt and pepper to a food processor. Pulse until smooth, adding additional water as needed. Add seasonings to taste. Dressing may be served on the side or on top of salad.