Once you try this Rotisserie Chicken & Avocado Salad you might never make another salad again. It’s THAT good. It makes the perfect filling lunch or will earn you a hostess badge of honor at your next dinner party.

Serves: 4

Time: 30 minutes

Ingredients:

• 1 head organic romaine lettuce chopped
• 2 cups organic baby mixed greens
• 1 cup shredded rotisserie chicken
• 1 ripe avocado cut into chunks
• 3 small campari tomatoes cut into wedges
• 1/4 cup toasted pine nuts
• 2 oz blue cheese crumbled
• 3 slices glazed bacon chopped (recipe below)
• Ranch dressing recipe below

Glazed Bacon:

• 1/2 lb thick cut bacon
• 3 tbsp brown sugar
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard

Ranch:

• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp milk or unsweetened milk alternative
• 1 tbsp of Ranch Blend
• 1/4 tsp kosher salt
• 1/4 tsp pepper

Instructions:

• First make the ranch dressing by combining all ingredients in a small bowl. Add more milk for a thinner consistency if you’d like. Refrigerate until ready to serve.

• Line a baking sheet with parchment or foil and lay out the bacon, evenly spaced. Place in the cold oven and heat to 400 degrees. Once the bacon starts to sizzle, 10-15 minutes, remove from the oven, drain the fat and brush with the glaze. Bake for another 10-15 minutes or until crispy.

• Toss the lettuce and chicken with the ranch and then top with avocado, tomatoes, bacon, blue cheese and pine nuts. Makes about 4 servings!