This salad is extra-delicious with the crispy bacon bits on top. I added it as an afterthought and it was a good thought, turns out! I crumbled the very crispy bacon into tiny bits and sprinkled them on top of the salad. It just took the flavors and texture a little over the top!How to ripen avocados....after many years (and wasting avocados...shhh!), I figured it out. Place in a bag or paper bag with an open end in the pantry or cupboard (i.e. a dark place) and wait until they ripen to the point that you can press the avocados and make a very slight indentation with your finger....maybe that's not the right word. It will give a little under the pressure of your finger. :) Place in the refrigerator and use when desired. You could use it in a week or two weeks and it will still be lovely, fresh and green. Try it!
3 cups diced, cooked chicken (375 mL)
2 California avocados, peeled, seeded and
chopped
1 red bell pepper, chopped
1 medium Roma tomato, chopped
3 slices bacon, cooked crispy
Dressing:
1/3 cup mayonnaise (75 mL)
1/4 cup sour cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15 mL)
1/2 tsp crushed garlic (2 mL)
(the bottled kind is what I used)1/4 tsp salt (1 mL)1/4 tsp black pepper (1 mL)
In large bowl, combine chicken, chopped avocados, chopped pepper and tomato.
Dressing: In small bowl, combine mayonnaise, sour cream, lemon juice, Parmesan cheese, crushed garlic, salt and black pepper. Pour dressing over chicken mixture and gently toss to combine. Place in a salad bowl and sprinkle the top with cooked crispy bits of bacon.
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