Avocado, Apple and Bacon Salad with Tangy Avocado Dressing

Ingredients

• 8 oz chicken breast boneless skinless
• 32 oz chicken broth reduced-sodium (4 cups)
• 1  avocado 
• 2 cloves garlic finely chopped
• 6 tablespoons juice of lemon fresh (2 medium)
• 2 tablespoons water 
• 1 tablespoon olive oil 
• 6 cups the salad 
• 2 teaspoons thyme sprigs fresh finely chopped
• 2  apple green cut into julienne pieces (1 1/2x1/4x1/4 inch) (such as Granny Smith)
• 1  avocado pitted peeled sliced
• 0.5  fennel bulb shaved
• 4 slices at least of turkey bacon crumbled cooked

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. In deep 8-inch skillet, place chicken in single layer.
2. Add broth; heat to boiling. Reduce heat to low; simmer 10 minutes.
3. Remove from heat; let stand 10 minutes longer.
4. Meanwhile, in food processor or blender, process 1 avocado, the garlic and lemon juice until smooth. While processor is running, gradually add water and oil, processing until dressing is smooth and emulsified.
5. Remove chicken from liquid to plate; shred chicken with 2 forks.
6. In large bowl, toss salad greens, thyme and half of the dressing. Top with shredded chicken, apples, 1 avocado, the fennel and turkey bacon.
7. Drizzle with remaining half of dressing. Divide salad evenly among 4 salad plates.