BLT Balsamic Chicken Avocado Salad

• Gluten free

• Meat

  • 10 1/4 oz Bacon
  • 4 Chicken thigh, skinless and boneless

• Produce

  • 1 Avocado
  • 2 tsp Garlic
  • 1 Red onion
  • 8 cups Salad lettuce, mixed
  • 2 Tomatoes

• Condiments

  • 1/3 cup Balsamic vinegar
  • 1 tsp Honey

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Italian seasoning
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Feta cheese

• Liquids

  • 2 tbsp Water

Found on cafedelites.com

Description

Ingredients

• ⅓ cup balsamic vinegar
• ¼ cup olive oil
• 2 tablespoons water (or more oil if you wish)
• 2 teaspoons Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon honey
• ¼-1/2 teaspoon salt (adjust to your tastes)
• 4 skinless and boneless chicken thigh fillets (or breast fillets)
• 5 ounces |150g bacon, diced and trimmed of all fat
• 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
• 2 tomatoes, chopped
• 1 red onion, thinly sliced
• 1 avocado, sliced
• ¼ cup crumbled feta cheese
• extra Italian seasoning
• salt and pepper, to taste

Directions

• Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
• Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
• Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
• Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.