Recipe: My Favorite BAS

Ahh…the good ol’ stand-by. The BAS. I like to think that a good BAS connects us to our traditional food roots, back when nothing was wasted. Just toss it in with some greens, and you have a meal. When you make a BAS, you should not be running to the store for 1/4 teaspoon of fenugreek or a kaffir lime leaf. No, everything should come from what’s currently in the pantry and fridge.

This is a version frequently eaten around here, especially after a convenience dinner of store-bought rotisserie chicken. The leftovers are perfect for this salad, which makes a great lunch or quick and easy dinner.

What’s your favorite BAS?

Chicken, Bacon, Almond, and Avocado Salad

1/4 cup olive oil

juice of 1/2 lemon

kosher salt and fresh ground pepper, to taste

4 slices bacon, diced

1/4 cup slivered raw almonds

1-2 cups shredded cooked chicken (from leftover rotisserie, if available)

1 romaine heart, sliced crosswise into ribbons

1 avocado, diced

handful of cherry or grape tomatoes, halved

1) Make dressing: Combine olive oil, lemon juice, and S & P in small bowl.

2) Cook bacon in sauté pan over medium-high heat. When fat begins to render, add almonds. Stir to prevent almonds from burning. When bacon is almost cooked and almonds are toasted, add chicken to pan just to warm. Remove from heat.

3) Meanwhile, put romaine, avocado, and tomatoes in medium bowl. Add dressing and bacon/almond/chicken mixture, and toss to coat. Serve.

Serves 2. (Although I’ve eaten this whole thing myself. Very ladylike of me.)

NOTES: I like to put my salads in a container with a lid and then shake it all together to evenly distribute the dressing.

If you have no leftover chicken, just cook some up with the bacon in step 2.

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