- 6 cups diced cooked chicken breast
- 1/2 cup low fat mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons Champagne wine vinegar
- 1 tablespoon Tabasco sauce
- 4 ounces diced bacon, cooked till crispy
- 2 cups avocado, peeled and diced
- 3 ounces green onion; tops only chopped
- 2 teaspoons kosher salt
- 6 ounces micro greens
- 2 tablespoons olive oil
- salt and pepper
- basil oil
- Using a small mixing bowl, whisk together mayonnaise, lime juice, vinegar and Tabasco sauce. Stir in the avocado and green onions.
- Using a spatula fold in chicken, season with salt. In the center of a large square plate place 3 oz of chicken salad in center of plate. Garnish with micro greens. Drizzle basil oil around salad.