Chicken Strawberry Chop Salad

When it comes time to tote something to a party, do you always find yourself frantically searching the internet for something delicious to share? Look no further! Because this crowd-pleasing Chopped Strawberry Avocado Chicken Salad with Sweet Hot Bacon Dressing is the answer to every party ever.

Prep and chop all of the ingredients ahead of time, then toss them together for an instantly delicious dish that everyone will love. Perfect for parties, brunches, picnics and potlucks, put this recipe on your fridge. Because you’re going to want to make it alllll the time!

This delicious salad is perfect as is. But if you’re looking for some flavor upgrades, try tossing in blackberries or blueberries, instead. Orange slices also complement the combo, as do pecans (instead of almonds).

Chicken Avocado Strawberry Chop Salad with Hot Bacon Dressing

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Chicken Strawberry Avocado Chop Salad with Hot Bacon Dressing

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Chicken Avocado Strawberry Chop Salad with Sweet Bacon Dressing

Preparation 15 Cook Time Serves 8     adjust servings

Ideal for brunches and casual parties, this crowd-pleasing salad will have everyone asking for more! Chop all ingredients ahead for quick prep and serving.

Ingredients

  • 2 heads romaine lettuce, chopped
  • 2 grilled chicken breasts, chopped
  • 1 pint strawberries, hulled and sliced
  • 1/2 cup sweet onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 cup maple syrup or honey
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 1/2 cup bacon bits
  • 1/2 teaspoon salt
  • fresh ground pepper to taste
  • 2 avocados, pitted, peeled and diced
  • 1/2 cup crumbled gorgonzola or bleu cheese

Instructions

FOR THE DRESSING: In a large skillet over medium-high, cook the chopped onions in 1 tablespoon of oil until softened (about 2-3 minutes). Whisk in remaining olive oil, vinegar, maple syrup, water and cornstarch. Bring to a boil. Once thickened, remove from heat, toss in bacon bits, salt and pepper FOR THE CANDIED ALMONDS: Place all ingredients in a nonstick skillet. Heat over medium-high heat, stirring constantly, until the sugar begins to melt and bubble. Cook until the sugar and almonds turn a light golden brown (about 45-60 seconds) then transfer to parchment paper and allow to cool. FOR THE SALAD: Toss all ingredients together. Drizzle with warm bacon dressing and garnish with candied almonds. Enjoy immediately!

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Posted in Salads, Main Dishes, Recipes, Lunch by Goodcook staff |
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