From the October/November 2018 issue
Serves 4


  • 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


  1. Carefully run a spoon around

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