Avocado Chicken Salad

Directions

1. 1
   Preheat oven to 450F with the rack in the lower third of the oven.
2. 2
   Add olive oil, lemon juice, sea salt and pepper to a tall jar first, then add avocado and coat well in dressing, then layer chicken, bell pepper, cilantro, romaine lettuce into the jar and lastly top with bacon. Seal well and store in the refrigerator for up to 12 hours.
3. 3
   Add chicken breast to a baking sheet and drizzle with a little avocado oil and season with sea salt and pepper.
4. 4
   Bake in the oven for approximately 15 minutes or until it reaches 165F.
5. 5
   Place bacon on a different baking sheet with plenty of space in between each strip and add to the hot oven for 5-10 minutes depending on thickness until nice and crispy. Then remove and place on a paper towel lined plate to absorb the excess grease.
6. 6
   Cut romaine lettuce into stripes, rinse and spin dry, then add to a large bowl.
7. 7
   Wash, deseed and dice bell pepper. Peel, destone and cube avocado. Wash, spin dry and chop cilantro.
8. 8
   Add everything to bowl.
9. 9
   Shred chicken and add to bowl.
10. 10
    Drizzle everything with a little olive oil (about 1 Tbsp), the juice of one lemon, and season with sea salt and pepper.
11. 11
    Toss salad to cover everything well in the dressing.
12. 12
    Add chopped crispy bacon last and give it one quick last toss.
13. 13
    Serve.