This Chicken, Bacon and Avocado Chopped Salad is packed with some of my favorite savory flavors, tossed with a simple red wine vinaigrette, and tastes so fresh and delicious!
I’m starting to believe that there are few things more wonderful in life than having the windows open.
Ever since the weather has warmed up these past few weeks, I’ve had a fresh breeze blowing through my house pretty much 24/7, and I’m convinced that it makes every single moment of the day all the more delightful. From getting out of bed in the morning, to trying to stay focused on work during the afternoon, to making dinner and doing dishes and hanging out in the evening, to falling fast asleep at night — there’s something about having fresh air fill the house again that just makes everything just feel noticeably more peaceful and lovely.
I’m so happy you’re back to stay.
This warmer season also has me craving all sorts of light and fresh meals galore lately, which also feels so good. And the other day, I returned to an old favorite recipe from the blog that I couldn’t resist sharing with you again. Well, I should probably be honest and say that — being loaded up with bacon and blue cheese and avocado — this salad may not particularly be on the “light” side. But it does taste incredibly fresh and delicious, and totally counts as a spring salad in my book. ?
As some of you might remember, I actually first shared this recipe (and the photo above!) on the blog back in 2013. The inspiration for it came from a cute little Italian restaurant called Martinelli’s, located in small-town Salina, Kansas, where one of my college friends had her wedding. Our old band had reunited that weekend to do the music for the ceremony. And after a full morning of rehearsing, we slipped out for a long lunch to hang out and catch up on the decade of life that had passed since our wedding. I still remember the conversations and laughter from that day — picking right back up where we had left off, cracking up at the same old jokes, rehashing our favorite college stories, and just generally enjoying this excuse to all be back in the same place again. And of course, I still remember the meal, because it was the salad that inspired this very recipe.
The salad itself is really pretty simple. Just lots of chopped chicken, bacon, avocado, Romaine and onion (they used green onion, but I prefer red). Plus a generous serving of crumbled blue cheese (yesss). And then it was all tossed in a house vinaigrette.
I’ve dressed my version with various vinaigrettes over the years, but this easy red wine vinaigrette is my usual fave.
The flavors are all totally fresh and savory…and totally delicious.
I really love the salad nice and chopped, but you’re welcome to serve everything in larger slices and bites if you’d like.
I can just assure you that if you’re looking for a delicious fresh salad this spring, it’ll totally hit the spot.
Especially enjoyed next to some open windows. 😉
This Chicken, Bacon and Avocado Chopped Salad is full of some of my favorite savory ingredients, and tossed with a delicious red wine vinaigrette.
- 1 head of Romaine lettuce, chopped (about 5–6 cups)
- 4 slices bacon, cooked and diced
- 2 cups diced (or shredded) cooked chicken
- 1 cup halved cherry tomatoes (or diced Roma tomatoes)
- 1/2 cup diced red onion
- 4 ounces blue cheese, crumbled
- 1 avocado, peeled, pitted and diced
- 1/4 cup red wine vinaigrette (see recipe below)
Red Wine Vinaigrette Ingredients:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves, minced or pressed
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning
- pinch of salt and freshly-cracked black pepper
To Make The Salad:
- Combine the lettuce, bacon, chicken, tomatoes, red onion, blue cheese and avocado together in a large mixing bowl. Drizzle evenly with the vinaigrette, and toss to combine.
- Serve immediately.
To Make The Vinaigrette:
- Whisk all ingredients together until combined.
Recipe inspired by Martinelli’s Little Italy restaurant, and updated in March 2017.