Chopped salad with balsamic vinaigrette

Chinese chicken salad with sesame-ginger dressing Martin
Salad dressing: Dressings, especially ones made with dairy, fruit or citrus need to be preserved after opening. Even if you make your own, keep it fresh by keeping it chilled.

Makes 4 servings

Here’s a colorful complete and satisfying meal in a bowl that’s perfect for your family on a busy night. You’ll get lots of fresh, healthful vegetables and protein, and top-notch flavor, too. If there’s time to plan ahead, chill the salad bowls for an added touch that requires no extra time.

4 strips bacon

4 cups shredded romaine lettuce

2 plum tomatoes, cut into ½-inch cubes

1 avocado, cut into ½-inch cubes

½ cup coarsely crumbled yellow corn tortilla chips

2 green onions, finely chopped

¼ cup frozen corn kernels, thawed

½ cup bottled balsamic vinaigrette

2 cups coarsely chopped rotisserie chicken, skin removed, cooled

½ cup coarsely crumbled blue cheese

Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, for 5 minutes or until crisp. (Or place the bacon on a triple layer of paper towels on a microwave-safe plate, and cover with a double layer of towels. Microwave on HIGH for 2 minutes. Continue to microwave for 1-minute intervals until done.) Transfer to a paper-towel lined plate. Crumble when cool.

Toss together the lettuce, tomatoes, avocado, tortilla chips, green onions, corn, and bacon in a large bowl. Add the vinaigrette and toss again.

Divide the salad between large salad bowls. Top with the chicken and blue cheese.