Strawberry Mandarin Chicken Salad

• 8 bacon strips, chopped
• 4 boneless skinless chicken thighs (about 1 pound)
• 4 cups torn iceberg lettuce
• 4 cups torn red leaf lettuce
• 2 cans (11 ounces each) mandarin oranges, drained
• 2 medium tomatoes, chopped
• 2 cups quartered fresh strawberries
• 2 medium ripe avocados, peeled and sliced
• 1 cup salad croutons
• 4 green onions, chopped
• 1/2 cup shredded Colby-Monterey Jack cheese
• Poppy seed salad dressing

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook chicken in drippings 6-8 minutes on each side or until a thermometer reads 170u0b0; cut into bite-size pieces.
2. Place lettuces on a large serving platter. Arrange chicken, oranges, tomatoes, strawberries, avocados, croutons, green onions, cheese and bacon over lettuce. Serve with salad dressing.

bacon, chicken, torn iceberg lettuce, torn red leaf lettuce, oranges, tomatoes, fresh strawberries, avocados, salad croutons, green onions, cheese, salad dressing

Taken from www.tasteofhome.com/recipes/strawberry-mandarin-chicken-salad/ (may not work)