Recipe by Real Simple June 2008


Credit: John Kernick; Styling: Sara Quessenberry

Recipe Summary test

25 mins
25 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Transfer 1 tablespoon of the bacon drippings to a small bowl. Add the oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bacon drippings. Whisk and set aside. Shred the chicken meat, using your fingers or a fork, discarding the skin and bones. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Crumble the bacon over the salad and serve with the vinaigrette. Substitution: This classic dish can be made with almost any kind of lettuce. If you like a crunchier salad, use romaine. If you prefer tender greens, try Boston or Bibb. For a hit of pepperiness, opt for arugula or add a few leaves of radicchio or endive to your standard mix.


Nutrition Facts

632 calories; calories from fat 69%; protein 36g; carbohydrates 12g; sugars 5g; fiber 5g; fat 49g; saturated fat 15g; sodium 1684mg; cholesterol 131mg.