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
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Steps
1
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.
2
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.
3
Remove chicken from liquid to plate; shred chicken with 2 forks.
4
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.
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Spring mix salad greens are easy to find, but herb salad greens are a fantastic substitute. Use a combination of arugula, watercress, mustard greens, parsley, cilantro and endive.
Squeeze a little lemon juice on the cut apple and avocado to keep it from turning brown too quickly, or cut them just before you’re ready to serve the salads.
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