| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 4 |
Ingredients
- 12.00012 oz. Grilled chicken breast, diced medium
- 6.0006 oz. Crisp cooked smoked bacon, chopped small
- 8.0008 oz. Fresh California Avocados, diced medium*
- 4.0004 Petite hearts of Romaine, chopped (about 2 cups lightly packed)
- 8.0008 Small tomatoes (2" diameter), cut in quarters
- 2.0002 Tbsp. Extra virgin olive oil
- 1.0001 tsp. Mixed herbs
- 0.000 Creamy Basil Dressing (recipe follows)
- 0.000
Creamy Basil Dressing
(Yield: 1 1/4 cup) - 8.0008 oz. Sour cream
- 1.0001 Tbsp. Cider vinegar
- 1.0001 Tbsp. Heavy cream
- 1.0001 tsp. Salt
- 1.0001 tsp. Black pepper
- 0.500½ oz. Fresh basil, chopped
Instructions
- Marinate the cut tomatoes in the olive oil and mixed herbs for about 10 minutes.
- Toss the chopped romaine with the Creamy Basil Dressing. Divide the mixture between 4 serving bowls.
- Top each bowl with chicken, avocado, bacon, and tomato. Serve.
Creamy Basil Dressing:
- Whisk all ingredients together.
To learn more about chef Gin, click here.
*A large Fresh California Avocado weighs about 8 oz.