Chop Chop Salad

Name: Chop Chop Salad
Yield: 4 servings
Ingredients: 1 2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups); 1 1 cup cherry tomatoes, quartered; 1 1/4 pound bacon, cooked until crispy and chopped into small pieces; 1 1 1/2 pounds cooked chicken, chopped; 1 2 avocados, pitted and diced; 1 1 avocado, pitted and peeled; 1 4 anchovy fillets, rinsed; 1 Juice of 1/2 lemon; 1 1 clove garlic, peeled and smashed; 1 2 tablespoons extra-virgin olive oil or avocado oil; 1 1 teaspoon Dijon mustard (optional)

From the kitchen of Carly

Chopped romaine, crispy bacon, and tender chicken come together in one bowl, topped with a silky anchovy-avocado dressing that actually makes sense. Assembled in minutes, this salad proves that simple ingredients handled well beat complicated every time.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
11 cup cherry tomatoes, quartered
11/4 pound bacon, cooked until crispy and chopped into small pieces
11 1/2 pounds cooked chicken, chopped
12 avocados, pitted and diced
11 avocado, pitted and peeled
14 anchovy fillets, rinsed
1Juice of 1/2 lemon
11 clove garlic, peeled and smashed
12 tablespoons extra-virgin olive oil or avocado oil
11 teaspoon Dijon mustard (optional)

Instructions

In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
Place all the chopped salad ingredients in a large bowl and toss with the dressing. It’s that easy!
If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).