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  "path": "/recipes/2026/04/11/avocado-sd-tomato-salad/",
  "publishedAt": "2026-04-11T16:10:47.000Z",
  "site": "https://www.ciccarello.me",
  "tags": [
    "Half Baked Harvest Super Simple Cookbook",
    "version of this recipe with chickpeas on her website"
  ],
  "textContent": "This recipe comes from the Half Baked Harvest Super Simple Cookbook (pg 79). Tieghan Gerard also has a version of this recipe with chickpeas on her website as well. Between the sun dried tomatoes and avocado, it has a lot of oil, but it makes for a more filling salad. Lemon juice on the avocado should help reduce browning when stored in the fridge. The first time I made this, I skipped the bacon prep and used store-bought bacon bits. If you don’t want to spend money on pine nuts, sunflower seeds could also work.\n\n## Summary\n\n  * Servings: 6\n  * Prep Time: 20 minutes.\n  * Cook Time: 15 minutes\n\n\n\n## Ingredients\n\n  * 6 cups fresh spinach\n  * 2 avocados\n  * 1-2 cups shredded cooked chicken\n  * 1/2 cup sun-dried tomatoes packed in olive oil\n  * 4 ounces crumbled feta cheese\n  * 1/3 cup toasted pine nuts\n  * 2 tbsp fresh dill\n  * 4 slices thick-cut bacon\n  * 2 cloves garlic\n  * 1 sprig fresh rosemary\n  * 1/4 cup reserved sun-dried tomato oil\n  * 1/2 lemon lemon juice\n  * 1 tbsp apple cider vinegar\n  * 1 tbsp honey\n  * 1 tsp Dijon mustard\n  * 1 pinch crushed red pepper flakes\n  * 1 pinch kosher salt\n  * 1 pinch freshly ground pepper\n\n\n\n## Directions\n\n  1. In a large bowl, toss together the fresh spinach: 6 cups, avocados: 2(sliced), shredded cooked chicken: 1-2 cups, sun-dried tomatoes packed in olive oil: 1/2 cup(drained and oil reserved), crumbled feta cheese: 4 ounces, toasted pine nuts: 1/3 cup, and fresh dill: 2 tbsp(roughly chopped). Set aside.\n  2. To make the bacon, heat a large skillet over medium-high heat and add the thick-cut bacon: 4 slices(chopped), garlic: 2 cloves(smashed), and fresh rosemary: 1 sprig and cook, stirring frequently, until the bacon is crisp, its fat is rendered, and the rosemary is fried, about 4-5 minutes.\n  3. Remove and discard the garlic and rosemary, draining off all but 1 tbsp of the bacon fat.\n  4. Add the reserved sun-dried tomato oil: 1/4 cup, lemon juice: 1/2 lemon, apple cider vinegar: 1 tbsp, honey: 1 tbsp, Dijon mustard: 1 tsp, and crushed red pepper flakes: 1 pinch, kosher salt: 1 pinch, and freshly ground pepper: 1 pinch and stir to combine until warmed through, about 1 minute.\n  5. Drizzle the warm vinaigrette over the salad and toss to coat. Serve immediately.\n\n",
  "title": "Avocado and Sun Dried Tomato Salad with Chicken",
  "updatedAt": "2026-04-11T16:10:47.000Z"
}