Chicken Avocado BLT Ranch Salad
Ingredients
- 2 avocados, peeled and sliced
- Juice of ½ lemon
- 1 cup Praise Ranch Dressing
- 6 slices pancetta
- 1 iceberg lettuce, cored and torn into chunks
- 200g rocket
- 1 punnet mixed heirloom tomatoes, halved
- 1 barbecued chicken, bones and skin removed
How to make it
- In a food processor, blend one avocado with lemon juice and Ranch Dressing until smooth. Season to taste.
- Preheat oven to 180°C. Lay pancetta on large greased oven tray and bake for 10 minutes, or until crispy. Drain on kitchen paper and break into pieces.
- Arrange lettuce and rocket on a large platter and drizzle with half the avocado Ranch Dressing. Add the avocado, tomato, chicken and remaining dressing. Top with the crispy pancetta and serve.
