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Ingredients1 h 6 m servings 561 cals
Original recipe yields 4 servings
- Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool.
- Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes.
- Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.
Per Serving: 561 calories; 37.6 g fat; 26.7 g carbohydrates; 33.8 g protein; 75 mg cholesterol; 2008 mg sodium. Full nutrition