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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

  1. In a large sauté pan, fry the bacon until crisp and the fat has completely rendered. Transfer the bacon to a paper towel and keep the fat warm in the pan.
  2. In another large pan, heat the olive oil until shimmering. Fry the eggs, season with salt and pepper, and keep warm in the pan.
  3. Transfer 2 tablespoons of the warm bacon fat to a large salad bowl. (If you don’t have enough fat, make up the difference with olive oil.) Whisk in the vinegar, mustard, and salt and pepper to taste. Add the lettuce, chicken, avocado, bacon, and chives. Gently toss to coat, divide among four dinner plates, top each salad with an egg, and serve immediately.