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MEET THE GROWERS
Mark & Linda Bruce
Rancho Codo
Simi Valley, California
Developers by trade, the Bruce family got involved in the avocado business about 10 years ago. It was a dream that both Mark and Linda shared with Mark’s parents – to live on and run the farm in Simi Valley. Unfortunately, Mark’s parents did...
CHOPPED SALAD
Categories
- Salads,
- Chef Spotlight
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Chef Kevin Gin, Bridges in Danville, CA
Recipe Provided By
Ingredients
- 12.000 12 oz.Grilled chicken breast, diced medium
- 6.000 6 oz.Crisp cooked smoked bacon, chopped small
- 8.000 8 oz.Fresh California Avocados, diced medium*
- 4.000 4 Petite hearts of Romaine, chopped (about 2 cups lightly packed)
- 8.000 8 Small tomatoes (2" diameter), cut in quarters
- 2.000 2 Tbsp.Extra virgin olive oil
- 1.000 1 tsp.Mixed herbs
- 0.000 Creamy Basil Dressing (recipe follows)
- 0.000
Creamy Basil Dressing
(Yield: 1 1/4 cup) - 8.000 8 oz.Sour cream
- 1.000 1 Tbsp.Cider vinegar
- 1.000 1 Tbsp.Heavy cream
- 1.000 1 tsp.Salt
- 1.000 1 tsp.Black pepper
- 0.500 ½ 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.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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