Summer Salads Part 3

I've actually made this salad as a meal several times.  Any salad that includes bacon* deserves a repeat!  The recipe is another one from Ray-Ray and can be found here.

Grilled Chicken Club Salad with Guacamole Dressing

INGREDIENTS

• 8 slices of smoky bacon
• 1 cup chopped chicken from rotissierre chicken
• 2 hearts of romaine lettuce, chopped
• 4 plum tomatoes, chopped
• 1 ripe Hass avocado
• 1/4 small onion, chopped
• 1 small garlic clove, smashed and peeled
• Juice of 2 lemons or limes
• 1 jalapeño, seeded and coarsely chopped
• 1/4 cup cilantro leaves (a palmful)
• Salt

PREPARATION

Cook bacon however you normally do.  I microwave for 1 minute/slice, give or take 30 seconds.

Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the EVOO in a thin stream; process until smooth. Season to taste with salt.

Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.

*Have I mentioned I love bacon?  So much that I had to change the font to red each time it is mentioned!