Here's an easy to prep. winner for those hot days and nights when the LAST thing you want to do is turn on your oven - plus it's pretty and transportable - so perfect for dining al fresco in your backyard, parties, and picnics! Editor's note: Don't forget that if you see an asterisk*, it denotes changes or suggestions I have made to the original recipe. And, if you see "MM's" proceeding the title, it means is it my recipe.
(serves 16)
6 cups tightly packed chopped romaine or iceberg* lettuce
2 cups halved cherry or plum* tomatoes
3 cups chopped cooked chicken (I like to use rotisserie* chicken)
1 large avocado, halved, pitted, peeled, and chopped
1 small red onion, chopped
1 cup Ranch dressing
1 cup shredded sharp* cheddar cheese
8 slices uncured* (no nitrates or 'trites*) bacon, cooked and crumbled
Layer first 5 ingredients in a deep glass* bowl (a Trifle* bowl is GREAT for this). Spoon dressing evenly over salad; spread, if necessary, to completely cover salad. Top with cheese and bacon. Refrigerate 1 hour before serving.
"To God be the Glory great things He hath done."
Happy First Friday of Summer, Friends. Have FUN today!!
Love,
Machete Milletti (Chef Deb)
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