Avocado Chicken Salad

Serves: 2
Romaine lettuce leaves

2 boiled chicken breasts – chopped
2 avocados – peeled and diced
1 cup frozen corn – defrosted
6 ounces thick sliced bacon – cooked crisp and diced
3 green onions – diced
Grape tomatoes – cut into halves

Bottled Ranch Dressing

2 hard cooked eggs – cut into halves (for garnish)

To assemble the salad, place the romaine lettuce leaves on a platter and top with the salad ingredients. Garnish with the egg halves and serve immediately with ranch dressing.


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