Back home, Bubba’s Momma always knew that the only way to get Bubba to eat more chicken, was to load that chicken up with some mighty tasty, country cut bacon.
Here’s one of Momma’s recipes for when things got real out on the farm and everyone was desperately hungry, but seeking a much needed respite from the sweltering heat as well.
This Bacon, Lettuce and Tomato Chicken Salad has a fresh, cool, creamy salad dressing and goes best over a fresh, cool bed of mixed greens. Enjoy!
Ingredients:
4 cups of cooked chicken breast, chopped fine.
12 leaves romaine lettuce
4 cups mixed salad greens
1 avocado, peeled and sliced
8 slices of Bubba’s Hickory Smoked Peppered Bacon
2 stalks of celery, chopped
1 cup of freshly chopped tomato
1 cup of mayonnaise
2 tbsp. of chopped green onion
1 tbsp. of chopped fresh parsley
1 tsp. freshly squeezed lemon juice
2 dashes of Worcestershire sauce
salt and pepper to taste
Directions:
Book your bacon in a large, deep skillet over a medium high heat until evenly browned, turning regularly to avoid burning.
Drain, crumble and set the bacon aside to cool.
In order to prepare your dressing, mix your mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper together in a medium sized bowl.
Now, in another medium sized bowl, stir together the chopped chicken breast, tomatoes and bacon.
Carefully pour dressing over the chicken mixture and toss well it well to ensure and even coating.
Place the mixture in the refrigerator until chilled and then serve the meal you’re your combination of lettuce leaves and mixed salad greens.
Garnish the salad with your avocado slices and enjoy!