Yield: 12 servings Prep time: 8 minutes (not including time to make dressing) Cook time: 18 minutes image

2 strips bacon, diced

2 (5-ounce) cans chicken meat, drained

3 tablespoons mayonnaise, homemade (here) or store-bought

1 teaspoon prepared yellow mustard

Fine sea salt (optional)

6 Hass avocados, halved and pitted

12 tablespoons shredded sharp cheddar cheese (about 3 ounces)

12 tablespoons Ranch Dressing (here)

  1. Preheat the oven to 375°F.
  2. Cook the diced bacon in a skillet over medium-high heat or until crispy and the fat is rendered, about 4 minutes. Remove from the pan and set aside.
  3. In a medium bowl, stir the chicken, mayonnaise, and mustard together until well combined. Taste and adjust the seasoning to your liking, adding a touch of salt if needed.
  4. Place the avocado halves in a baking dish and carefully fill each half with the chicken salad.
  5. Top each avocado half with 1 tablespoon of cheese and some diced bacon. Bake for 10 to 12 minutes, until the cheese is melted. Remove from the oven and drizzle each avocado half with 1 tablespoon of the dressing. Serve warm.
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