This is how the simple cook rolls for an easy weeknight supper. I adapted this refreshing salad from my darling friend Katie Lee‘s The Comfort Table, 2008. I think I adore her so because she’s down to earth and honestly grew up in the kitchen. AND the fact that she and a sweet young friend of mine (knock knock Teryn Elizabeth) look so much alike. They are both natural beauties! Dance with this one.

Breast meat from 4 cooked chicken breasts
6 slices pre cooked smoked bacon
1 ripe avocado
3 Tbs fresh lemon juice
1/4 cup diced sweet onion
1/2 cup fat free mayonnaise
2 Tbs Dijon mustard
2 Tbs chopped fresh cilantro
1/2 t black pepper
1 head of Bibb lettuce
2 tomatoes, cut into wedges

Chop chicken into cubes.

Heat bacon in microware according to directions.
Drain on paper towels.
When cooled, crumble into small pieces.

Dice the avocado.
In small bowl, combine diced avocado with lemon juice.
*Lemon juice keeps avocado from browning.
Set aside.

Combine mayonnaise, mustard, cilantro, and pepper.
Stir until combined.
Add onion and chicken and toss.
Gently add avocado.

To serve:
Line plates with Bibb lettuce.
Top with the chicken mixture.
Garnish with tomato wedges.

Serves 6 to 8.