Breakfast favorites—chicken, bacon, and avocado—meet classic salad elements to create a delicious, French-inspired dinner that’s naturally gluten free. You can use store-bought or homemade roast chicken, or omit it for a lighter version; either way this salad delivers great flavor and texture.
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Chicken, Avocado, and Bacon Salad with Fried Egg and Bacon Dressing Gluten-Free Recipe
Servings 4
Ingredients
-
8
pieces
thick-sliced bacon,
chopped -
2
teaspoons
olive oil -
4
eggs - Kosher salt and freshly ground pepper
-
2
teaspoons
red wine vinegar -
1/2
teaspoon
gluten-free Dijon mustard -
8
loosely packed cups butter lettuce,
washed, dried, and torn into bite-size pieces -
1
cup
shredded roasted boneless,
skinless chicken breast (optional) -
1
avocado,
cubed -
1
tablespoon
snipped chives
Instructions
-
In a large sauté pan, cook the chopped bacon over medium heat until it’s crisp and the fat has fully rendered. Remove the bacon with a slotted spoon to a paper towel-lined plate and leave the warm bacon fat in the pan.
-
In a separate skillet, heat the olive oil until it shimmers. Fry the eggs to your preferred doneness, seasoning with kosher salt and freshly ground pepper. Keep the eggs warm while you assemble the salad.
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Pour about 2 tablespoons of the warm bacon fat into a large salad bowl. If you don’t have enough fat, top up with olive oil. Whisk in the red wine vinegar, Dijon mustard, and salt and pepper to taste to form the dressing.
-
Add the butter lettuce, shredded chicken (if using), cubed avocado, most of the crisp bacon, and the snipped chives to the bowl. Gently toss to coat everything in the dressing, taking care not to bruise the avocado.
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Divide the salad among four plates, top each portion with a fried egg, sprinkle the remaining bacon over the salads, and serve immediately while the eggs are warm.
Photography Erin Ng