From the October/November 2018 issue
- 2 medium avocados, halved and pitted
- 2 cups diced or shredded cooked chicken (from about 1 pound cooked chicken breasts)
- 8 slices bacon, cooked and crumbled
- 2 medium green onions, white and light green parts only, thinly sliced
- 2 TBSP chopped fresh parsley
- 1 cup baby arugula
- 2 TBSP fresh lemon juice
- 2 TBSP extra-virgin olive oil
- 1/2 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Sea salt and black pepper, to taste
- Carefully run a spoon around
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