Chopped Salad & Balsamic Vinaigrette Dressing

Submitted by Chicagoland Chef du Jour

"This recipe is from our grammar school cookbook. Submitted by Mrs. I. I have made it twice now and REALLY love it. A good blue cheese & Paul Newman's Balsamic Vinaigrette dressing really makes all the difference. Enjoy!"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 head romaine lettuce, rinsed, trimmed, chopped into bite sized pieces, chilled
• 1⁄2 cup ditalini, uncooked
• 4 slices cooked and chopped bacon
• 1⁄2 cooked chicken breast, rotisserie chicken, cubed
• 1 large tomatoes, diced
• 2 ounces goronzola blue cheese, crumbled, any good blue will work
• 2 -4 green onions, sliced
• 1⁄2 ripe avocado, cubed
• 1⁄4 cup balsamic vinaigrette, Paul Newman's (lite)

directions

1. Cook pasta to package instructions.
2. Cook bacon until crisp, cool then chop.
3. Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
4. Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
5. Immediately before serving top & toss with vinaigrette dressing.