Turkey Club Salad With Avocado And Mayo

• 6 bacon slices
• 1 ripe 6-to 8-ounces avocado, pitted and peeled
• 1/4 cup mayonnaise
• 1/3 to 1/2 cup water
• 3 tablespoons fresh lemon juice
• 1 (6-inch) piece baguette or Italian loaf, halved lengthwise
• 2 tablespoons olive oil, divided
• 1 pound turkey cutlets
• 1 (10-ounces) bag chopped romaine
• 2 cups shredded cabbage or coleslaw mix
• 2 medium tomatoes, chopped
• Equipment: a 2-burner grill pan

1. Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
2. Meanwhile, puree avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
3. Heat grill pan over medium-high heat until hot.
4. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
5. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
6. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
7. Toss just before serving and serve remaining dressing on the side.

bacon, avocado, mayonnaise, water, lemon juice, italian loaf, olive oil, turkey cutlets, romaine, cabbage, tomatoes, grill pan

Taken from www.epicurious.com/recipes/food/views/turkey-club-salad-with-avocado-and-mayo-354499 (may not work)