The combination of chicken, bacon, avocado, and tomato has to be one of the most refreshing and satisfying out there. Smokey and fresh. So different, yet couldn't be better suited for one another. They form an ideal relationship, one being understated and subdued, the other bold and zesty. They'd be delicious and would stand well on their own, but together they compensate for what the other lacks forming the perfect marriage. Someday, I will find the bacon to my avocado. The tomato to my chicken. But for now, I will live vicariously through my baby food...
~Ingredients~
2 medium chicken breasts, cooked through and browned in olive oil
4 slices of hickory smoked bacon, reserving 1 Tbsp. of grease
1 Tbsp. bacon grease (see above)
1 avocado
3 slices ripe tomato
pepper
1 cup of water
1. Brown the two chicken breasts, sprinkling with pepper, in olive oil until cooked thoroughly and remove from skillet.
2. Pan fry the four slices of bacon until cooked to medium. Too crispy and it will not blend well, as well as detract from flavor. Reserve the 1 Tbsp. of bacon grease and keep separate in a ramekin.
3. Cut the avocado in half, de-seed, and scoop into a separate bowl.
4. Cut the three slices of ripe tomato and keep on a separate plate.
5. Place all ingredients into a blender with the 1 cup of water and puree to desired consistency.
