Avocado Chicken Salad

Avocado Chicken Salad

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.

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.)

Avocado Dressing:
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.