Ingredients
2
boneless skinless chicken breasts (about 4 oz each)
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1
avocado
2
cloves garlic, finely chopped
6
tablespoons fresh lemon juice (2 medium)
2
tablespoons water
1
tablespoon olive oil
6
cups spring mix salad greens
2
teaspoons finely chopped fresh thyme
2
green apples (such as Granny Smith), cut into julienne pieces (1 1/2x1/4x1/4 inch)
1
avocado, pitted, peeled and sliced
1/2
bulb fennel, shaved
4
slices turkey bacon, cooked, crumbled
Preparation
In deep 8-inch skillet, place chicken in single layer. Add broth; heat to boiling. Reduce heat to low; simmer 10 minutes. Remove from heat; let stand 10 minutes longer.
Meanwhile, in food processor or blender, process 1 avocado, the garlic and lemon juice until smooth. While processor is running, gradually add water and oil, processing until dressing is smooth and emulsified.
Remove chicken from liquid to plate; shred chicken with 2 forks.
In large bowl, toss salad greens, thyme and half of the dressing. Top with shredded chicken, apples, 1 avocado, the fennel and turkey bacon. Drizzle with remaining half of dressing. Divide salad evenly among 4 salad plates.
