8 slices of bacon, chopped into small pieces
2 T EVOO
2 T balsamic vinegar
kosher salt
fresh ground pepper
1 2.5-3 lb rotisserie chicken
2 heads of lettuce, torn to pieces (fresh spinach works well also)
4 oz blue cheese, crumbled (or feta)
1 pt cherry tomatoes, cut in half
1 avacado, chopped
1 small red onion, very finely sliced

8 slices of bacon, chopped into small pieces 2 T EVOO 2 T balsamic vinegar 1 2.5-3 lb rotisserie chicken 2 heads of lettuce, torn to pieces (fresh spinach works well also) 4 oz blue cheese, crumbled (or feta) 1 pt cherry tomatoes, cut in half 1 avacado, chopped 1 small red onion, very finely sliced

Cook the bacon until crisp; transfer to paper towel. Transfer 1 T of bacon grease to small bowl. Add the vinegar, 1/4 t salt, 1/4 t pepper to bacon drippings. Whisk and set aside.

Shred the chicken meat, discarding skin and bones. Combine the lettuce, cheese, tomatoes, avacado, onion and chicken in large serving bowl. Crumble the bacon over the top and serve with vinaigrette.

Serves 4-6 as an entree.