Re-Calculate: Ingredients
- 6 6 6qt. QUART_USVolumeiceberg lettuce, 1/2” julienne cut
- 6 6 6qt. QUART_USVolumeromaine lettuce, 1/2” julienne cut
- 3 3 3cups CUP_USVolumejicama, 1/8” julienne, 1” length
- 3/4 .75 .75cup CUP_USVolumebasil, fresh, julienne
- 2 1/4 2.25 2.25lbs. POUNDWeightchilled grilled chicken
- 6 6 6each Fresh Hass Avocados*
- Marinated Diced Tomato (recipe follows)
- 6 6 6oz. OUNCE_USVolumebacon cooked crisp, coarsely chopped
- 4 4 4Tbsp. TABLESPOON_USVolumebasil, fresh, julienne (garnish)
- 4 1/2 4.5 4.5cups CUP_USVolumeAvocado Ranch Dressing (recipe follows)
- 3 1/2 3.5 3.5cups CUP_USVolumeRanch dressing
- 2 2 2each large Fresh Hass Avocado, peeled, seeded and large dice *
- 3/4 .75 .75oz. OUNCE_USVolumeparsley, fresh, chopped
- 1 1 1lb. POUNDWeightRoma tomatoes, diced
- 6 6 6oz. OUNCE_USVolumeItalian dressing
- Toss together 2 cups iceberg, 2 cups romaine, ¼ cup jicama, 1 Tbsp. basil, 3 oz. chicken and 3 oz. Avocado Ranch Dressing. Mound on a platter to a peak.
- Place Fresh Hass Avocado slices around the peak of the mounded salad.
- Sprinkle the marinated tomato around the perimeter.
- Top the center of the salad with bacon and then basil.
- In a food processer whirl together ranch dressing, Fresh Hass Avocados for dressing and parsley to a smooth purée.
- Refrigerate.
- Toss together tomatoes and Italian dressing. Let marinate for at least 4 hours refrigerated. Drain, refrigerate until needed.
If you've tried this recipe and would like to share your comments about it with other visitors to the Web site or have a question about the recipe, please fill out the form below. We will review all comments, respond to questions and may publish comments of general interest.

