BLT Chicken Salad

BLT Chicken Salad 

• • 2 boneless, skinless chicken thighs
  • 4 slices bacon, cooked and chopped
  • 1 head romaine lettuce
  • 1/2 cup cherry/grape tomatoes, cut in half
  • 1/3 cup feta cheese crumbles
  • 1 avocado, peeled, pitted, and diced

• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 1/2 teaspoons apple cider vinegar
• Pinch of salt

1. In a small skillet, cook bacon then remove and drain on paper towels. Using the grease from the bacon, add your chicken and cook for 2-3 minutes each side, until lightly browned. Remove from heat and allow chicken to cool slightly. When cool enough to touch, shred chicken into bite-sized pieces.
2. In a bowl or mason jar, combine dressing ingredients and combine thoroughly. If being made in a mason jar, you can do this by securing the lid and shaking. Refrigerate until ready to eat. 
3. In a large bowl, toss together romaine, tomatoes, and avocado. Top with chicken, bacon and feta cheese. Drizzle with dressing and toss.