- 4 ounces maple-cured bacon
- 1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
- 1/2 cup thick teriyaki sauce
- 1/2 cup blue cheese salad dressing, or to taste
- 2 tablespoons milk, or as needed
- 1 head red leaf lettuce, torn into bite-size pieces
- 4 vine-ripened tomatoes, cut into wedges
- 2 avocados, cut into 1/2-inch cubes
- Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool.
- Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes.
- Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.