Chicken Salad with Bacon, Lettuce, and Tomato
This chicken salad is dressed with a lemony mayonnaise and served over crisp lettuce leaves.
Ingredients
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5 slices bacon
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¾ cup mayonnaise
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2 tablespoons minced green onion
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1 tablespoon chopped parsley
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1 teaspoon lemon juice
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1 dash Worcestershire sauce
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salt and ground black pepper to taste
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3 cups diced cooked chicken
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1 cup chopped fresh tomato
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2 stalks celery, thinly sliced
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12 leaves romaine lettuce
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1 large avocado, sliced
Description
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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.