INGREDIENTS
Avocado dressing:
1/2 cup
diced peeled avocado
2 tbsp
extra-virgin olive oil
1 tbsp
fresh lemon juice
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1
garlic clove, minced
3 tbsp
water
Salad:
3
center-cut bacon slices
1 tsp
canola oil
2
skinless, boneless chicken breast halves
1 cup
hickory wood chips
1/3 cup
unsalted chicken stock (such as Swanson)
4 cups
baby spinach
4 cups
romaine lettuce, coarsely chopped
1/2 cup
chopped fresh basil leaves
1/3 cup
diced peeled avocado
2
heirloom tomatoes, cut into 1/4-inch-thick slices
2
hard-cooked large eggs, chilled and quartered lengthwise
1 1/2 oz
blue cheese, crumbled