Ingredients

• 2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
• 1 cup cherry tomatoes, quartered
• 1/4 pound bacon, cooked until crispy and chopped into small pieces
• 1 1/2 pounds cooked chicken, chopped
• 2 avocados, pitted and diced
• 1 avocado, pitted and peeled
• 4 anchovy fillets, rinsed
• Juice of 1/2 lemon
• 1 clove garlic, peeled and smashed
• 2 tablespoons extra-virgin olive oil or avocado oil
• 1 teaspoon Dijon mustard (optional)

Instructions

1. In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
2. Place all the chopped salad ingredients in a large bowl and toss with the dressing. It’s that easy!
3. If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
4. Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).