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Chicken Club Salad

Christine's Favorite

Prep
Cook
Serves 4people
Ingredients
1
tsp vegetable oil
4
fresh boneless, skinless chicken breasts
1/2
tsp salt
1/4
tsp ground black pepper
8
bacon strips, cut into 1/4-inch wide pieces
3/4
cup mayonnaise and sour cream (half mayo, half sour cream)
2
oz Swiss cheese, coarsely chopped
16
oz of grape tomatoes
1
avocado, pitted, peeled and chopped
2
cups coarsely chopped lettuce
Directions
1.
Preheat the oven to 350 degrees. Season chicken breasts with salt and pepper; bake covered for 30 minutes. Remove from the oven and cool.
2.
In a nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp, about 5 minutes. Remove and drain on paper towels; crumble when cool and set aside.
3.
Thinly slice chicken breasts and place in a large mixing bowl. Add mayonnaise and sour cream, cheese, tomatoes, bacon, and avocado; toss well. Divide lettuce among salad plates or bowls and top with chicken mixture.

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