Process 1/2 C cheese, oil, vin, s&p in processor.
Cook bacon in large nonstick skillet until crisp. Transfer bacon to plate. Pour off all but 1 T fat.
Pat chicken dry, season with S&P, cook in bacon fat until cooked thru, 2-4 minutes. Transfer to plate and let cool 5 minutes.
Combine veggies and chicken and dressing. Top with avocados, eggs and bacon.
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (54%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 37.9mg||12 %|
|Sodium 198.7mg||7 %|
|Potassium 1447.6mg||38 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 11.7g|
|Protein 21.6g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 341
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