I have been loving big salads lately. They are great for dinner and if you do not put the dressing on the whole salad, you can enjoy the leftovers for lunch. This salad is called California Club Chopped Salad, but I really contemplating changing the name to Kitchen Sink Salad. That just doesn't sound as appealing. This salad just really does seem to have everything but the kitchen sink in it! That is what makes this salad so perfect, it has all of my favorite things, blue cheese, bacon, avocado, tomato, yum!
This recipe makes enough for 4 dinner salads, feel free to half the recipe.
Source: Lauren's Latest, via A Taste of Home Cooking
4 cups of Romaine Lettuce, washed and thinly sliced
1/2 pint of Grape Tomatoes, quartered
6 slices of Bacon, cooked and crumbled
1 Chicken Breast*, cooked and cubed
1/4 cup of Blue Cheese Crumbles
1 Avocado, diced
1/2 cup of Black Beans, rinsed and drained
1 cup of Fresh Corn
2 cloves of Garlic, minced
Juice of 1 Lemon, large about 3 tablespoons
2/3 cup of Mayonnaise
Kosher Salt and Freshly Ground Black Pepper, to taste
First, in a large bowl, combine the lettuce, tomatoes, bacon, chicken, blue cheese, avocado, black beans and corn. Set aside.
Now, in a small bowl, whisk together the garlic, lemon, mayonnaise, and salt and pepper. Toss the dressing with the salad.
*I coated a chicken breast with olive oil and lots of salt and pepper and baked it in the oven at 375 for 35-45 minutes.
The Barbee Housewife