Chicken, Bacon and Avocado Chopped Salad

• •
  Bacon, Pork
• •
  Cheese, Blue, Crumbled(113g)
• •
  Tomato, Cherry(240g)
• •
  Lettuce, Romaine(227g)
• •
  Avocado
• •
  Chicken, Shredded(454g)
• •
  Yellow Onion
• •
  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Vinegar, Red Wine(30g)
• •
  Garlic
• •
  Mustard, Dijon(8g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Italian seasoning(5g)
• •
  pinch of fine sea salt and freshly-cracked black pepper

Instructions

1. 1Cook the bacon in a large skillet over medium-high heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces.
2. 2Dice the onion finely and mince the fresh garlic. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, and a pinch of salt and pepper in a small bowl until emulsified; set the vinaigrette aside.
3. 3Chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes. Cut the avocado in half lengthwise, remove the pit, scoop the flesh into a bowl, and slice or cube it into uniform pieces.
4. 4Shred the chicken into bite-sized pieces if not already done. If the chicken is cold, warm it gently in the skillet over medium heat for 2–3 minutes, stirring occasionally, until heated through.
5. 5Combine the romaine, cherry tomatoes, crumbled bacon, shredded chicken, diced onion, blue cheese crumbles, and avocado in a large mixing bowl.
6. 6Drizzle the vinaigrette over the salad and toss gently with your hands or two spoons until all ingredients are evenly coated and combined.
7. 7Divide the salad evenly into 4 airtight containers while still cool. Seal immediately and refrigerate until ready to eat, up to 2 days.