Rotisserie-Chicken

&

Bacon Salad

A great combo!

This quick recipe makes use of a rotisserie-chicken ~ you can pick these pre-cooked chickens up in many super markets and your dinner is on the table in 15 minutes.

Ingredients:

1 rotisserie chicken, skin removed and meat taken off the bone.

6 slices bacon.

1 romaine heart, roughly chopped.

1 bag arugula leaves.

2 Tbs. pine nuts, lightly toasted.

2 avocados, peeled and sliced (peel and slice them right before serving).

For the Mustard Vinaigrette:

1 Tbs. grainy Dijon mustard.

2 Tbs. honey.

2 Tbs. white wine vinegar.

1/2 c. extra virgin olive oil.

Preparation:

1. Place all the dressing ingredients into a screw top jar and shake vigorously to combine.

2. We usually microwave the bacon about 1 minute 10 seconds per slice.

You can also fry until it's crisp.

Crumble, then set aside.

3. Put the lettuces, shredded chicken and pine nuts in a bowl.

Just before serving, add the sliced avocado.

To serve:

Pour the dressing over the salad and toss gently to coat.

Sprinkle with the reserve bacon and serve.

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