Chicken, Avacado, and Bacon Salad

By Kbird

Ingredients

• Boiled Dressing:
• 2 cooked chickens (boiled with onion, thyme, bay leaf and parsley, vinegar, and salt and chilled overnight in liquid.)
• 1 c. celery
• 2/3 c. scallions
• 2 chopped avacados tossed with lemon juice
• 1 lbs. bacon, cooked
• 1 c. chicken stock, reduced to 1/2 c.
• 1/2 c. cider vinegar
• 1 egg
• 1 Tbs. sugar
• 1 Tbs. flour
• 1 tsp. dry mustard
• 3/4 c. light cream

Details

Servings 8

Preparation

Step 1

Chop the chicken; add the celery and scallions.

Add the avacados and bacon, stirring gently.

Layer the chicken mixture with dressing on lettuce.

Dressing:
Combine the cooled, reduced chicken stock with the vinegar, egg, sugar, flour, and the dry mustard.

Whisk in 3/4 c. light cream.

Cook over medium to medium-low heat, stirring constantly, until thickened. Strain. Let cool to room temperature. Thin if necessary with cream. Season to taste.