I like to do one night of big salads at least once a week, so I'm always looking for a new salad to try out. On top of that, I recently succumbed to temptation and subscribed to Discovery+, so I've been binge-watching ANCIENT episodes of 30 Minute Meals... so this is an adaptation of a recipe I saw there.
12 slices of Bacon or 1 Cup Bacon ends and pieces
3 Hearts of Romain lettuce
2 Cups Bean Sprouts
1 Cup Cherry Tomatoes (sliced in 1/2)
1/2 Red Onion (chopped)
Salt and Pepper
1 Rotisserie Chicken
1 Lemon (zested and juiced)
1 clove Garlic
1 teaspoon Salt
2 Tablespoons Red Wine Vinegar
1/3 Cup Olive Oil
2 teaspoons Hot Sauce (optional)
Crisp bacon in a cast-iron skillet to desired crispness. Remove to paper towel-lined plate to cool.
Chop romaine lettuce and arrange in large platter/salad bowl.
Arrange layers of ingredients in the following order: Bean sprouts, tomatoes, red onion. Season with salt and pepper.
Scatter bacon on top of the salad.
Remove chicken from bones.
Scatter chicken on top of the bacon.
Add all ingredients to a food processor or blender:
2 avocados, peeled & de-pitted
Red Wine Vinegar
Lemon zest & juice
Pulse food processor till ingredients combine, then stream in Olive Oil till mixed.
Taste dressing and adjust seasoning