Chicken, Avocado, and Bacon Salad

• 1 cup low sodium chicken broth
• 34 cup light cream
• 12 cup cider vinegar
• 1 large egg, lightly beaten
• 1 tablespoon sugar
• 1 tablespoon all purpose flour
• 1 teaspoon mustard powder
• salt and pepper, to taste
• 1 lb lean slab bacon, medium diced
• 2 whole chickens (use rotisserie chickens from the deli or poach your own)
• 1 cup minced celery
• 1 cup minced scallion
• 2 avocados, peeled and pitted and sliced
• 3 heads bibb lettuce, washed and dried
• 14 cup flat leaf parsley, chopped

1. Make the Dressing: Combine all ingredients in a saucepan and whisk to combine.
2. Bring mixture to a boil over medium heat, then remove from heat and stgrain through a fine-mesh sieve.
3. In a medium skillet, cook bacon until crisp.
4. Transfer to paper towels to drain.
5. Pull meat from chickens and cut into bite-size pieces.
6. Place chicken in bowl with the celery, scallions, bacon, and avocados and toss gently.
7. Add three-quarters of the dressing and toss, adding more dressing if the mixture seems dry.
8. Line a serving platter with lettuce leaves, top with chicken mixture, sprinkle parsley over top and serve.

chicken broth, light cream, cider vinegar, egg, sugar, flour, mustard powder, salt, lean, chickens, celery, scallion, avocados, bibb lettuce, flat leaf parsley

Taken from www.food.com/recipe/chicken-avocado-and-bacon-salad-441333 (may not work)