This chicken salad is dressed with a lemony mayonnaise and served over crisp lettuce leaves.
Ingredients
- slices bacon: 5 piece
- mayonnaise: 0.75 cup
- green onion: 2 Tbsp (minced)
- parsley: 1 Tbsp (chopped)
- lemon juice: 1 tsp
- dash Worcestershire sauce: 1 piece
- salt and ground black pepper: (to taste)
- cooked chicken: 3 cups (diced)
- fresh tomato: 1 cup (chopped)
- stalks celery: 2 piece (sliced)
- leaves romaine lettuce: 12 piece
- avocado: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
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Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth.
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Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes.
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When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.
