Â¼ lb bacon, or 4â€“5 slices, cut into Â½-inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado â€“ peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
Â¼ C. chopped red onion
Â½ C. chopped walnut
1 apple â€“ cut into 1 inch chunks (optional)
In a pan over medium heat, cook the bacon â€œbitsâ€ until crisp. Remove and set aside, but save the bacon grease in the pan. Add the chopped and seasoned chicken thighs to the pan and sautÃ© in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion and walnuts. Dress with your favorite vinaigrette.