Avocado, Bacon & Chicken Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Mayonnaise-like dressing

  Regular, with salt

  1 cup or 235g

• Butter

  Unsalted

  1 tbsp or 14g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Cook the bacon by placing strips between 2 sheets of paper towels on a plate for 5 minutes in the microwave. Set aside to cool.
2. Melt the butter over medium heat in a skillet. Cut the chicken breasts into bite-sized cubes; add to the pan and saute until golden brown and cooked through. Remove from the heat and set aside to cool.
3. Dice the white and green onions. Set aside 1/4 of the green onions for garnish; add the remainder of the green onions and all of the white onions to a mixing bowl.
4. Slice the bacon into small pieces and add to the bowl.
5. Cut the avocado meat into cubes and, if desired, use a fork to gently mash it. Squeeze the lime directly onto the avocado before adding it to the mixing bowl.
6. Add the cooked chicken and the mayonnaise to the bowl and stir until all ingredients are combined. When serving, top with the remaining portion of the green onions.

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