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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.


  • 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


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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