Ingredients
For the Creamy Avocado Dressing:
- 1 ripe avocado
- 1 small jalapeño, seeded
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- ¼ cup mayonnaise
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
For the Salad:
- 2 heads baby iceberg lettuce, cut into quarters through the root
- ½ cup thinly sliced red onion
- ⅓ cup crumbled Cotija cheese (or feta cheese as an alternative)
- 4 slices cooked beef bacon or grilled chicken breast, chopped
- 3 Roma tomatoes, seeded and chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Avocado Dressing
- Slice the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the seeded jalapeño, fresh lime juice, chopped cilantro, minced garlic, mayonnaise, and olive oil.
- Blend until smooth and creamy. If the dressing is too thick, add a tablespoon of water to adjust the consistency.
- Season with kosher salt and freshly ground black pepper to taste.
- Transfer to a bowl and set aside in the refrigerator until ready to use.
Step 2: Cook the Protein
- For Beef Bacon: Heat a skillet over medium heat. Add the beef bacon slices and cook for 4-5 minutes per side until crispy. Remove and place on a paper towel to absorb excess oil. Once cooled, chop into small pieces.
- For Chicken: If using chicken breast, season it with salt, black pepper, and a pinch of chili powder for extra flavor. Heat a skillet with a drizzle of olive oil and cook the chicken over medium heat for about 6-7 minutes per side until fully cooked. Remove, let it rest for 5 minutes, then chop into bite-sized pieces.
Step 3: Prepare the Lettuce
- Remove any damaged outer leaves from the iceberg lettuce heads.
- Cut each head into quarters, ensuring that the core remains intact to hold the leaves together.
- Rinse each wedge under cold water and pat dry with a paper towel.
Step 4: Assemble the Salad
- Place each lettuce wedge on a serving plate.
- Drizzle the creamy avocado dressing generously over the top.
- Evenly distribute the sliced red onion, chopped Roma tomatoes, and crumbled Cotija cheese.
- Sprinkle the crispy beef bacon or grilled chicken pieces over the salad.
- Finish with a pinch of kosher salt and freshly ground black pepper for enhanced flavor.
Notes
How to Tell if the Chicken is Cooked Through
For beginners who may be unsure about cooking chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) at the thickest part. If you do not have a thermometer, slice through the thickest part—there should be no pink in the center, and the juices should run clear.
Preventing Overly Spicy Dressing
Jalapeños vary in heat levels. If you prefer a milder dressing, remove all the seeds and membranes before blending. For an extra mild version, you can substitute the jalapeño with poblano pepper or green bell pepper.
How to Keep Lettuce Crisp
- Keep iceberg lettuce refrigerated until you are ready to prepare the salad.
- After cutting, soak the wedges in ice water for 10 minutes for extra crispness.
- Dry the leaves thoroughly to prevent excess moisture from diluting the dressing.
Alternative Preparation Methods
If you want to save time, you can prepare components in advance:
- Dressing: Can be made a day ahead and stored in the refrigerator.
- Protein: Cook and chop the beef bacon or chicken the day before and keep it refrigerated.
- Vegetables: Chop the onions and tomatoes ahead of time for quick assembly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes