My Dad was born in California and spent the first decade of his life there before moving across country to Pennsylvania.
My Dad likes to talk A LOT.
My Dad loves food and will moan and groan with each bite he takes and then re-lives his culinary experiences later when we’re all together and explains what happens during each part of each bite that he takes.
Here’s where I’m going with this… we hear about, talk about and eat a lot of avocados. A LOT.
Which is actually fine by me, because I adore avocados, but Shhh! Don’t tell him because I seriously just want to eat them. Not discuss them.
And this is one of my favorite ways to eat an avocado. My Dad came up with this recipe for chicken and bacon with avocado when we were younger and it was such a treat to have it for dinner. It’s still a treat for me, and luckily, my whole family loves it too! My 10 and 12 year-olds gobble it right up (thankfully, without the moans and groans, though).
Chicken & Bacon with Avocado
- 8 oz. sliced bacon
- 1 lb. boneless skinless chicken breasts
- 2 green onions sliced
- 1 can garbanzo beans
- 2 tbsp. red wine vinegar
- 1 tbsp. sugar
- 1/2 tsp. dry mustard
- 3 avocados
Cook bacon until crisp. Drain bacon, crumble and set aside. Keep half of the bacon drippings in the pan. Cut each chicken breast into thin slices and cook in bacon drippings over medium low heat just until it loses its pink color (about 2-4 minutes depending on the thickness you cut it). Stir quickly and constantly with a spoon while it's cooking. Remove the chicken to a large bowl.
In the drippings, stir in garbanzo beans, vinegar, mustard, sugar and 1/4 cup water over high heat. Heat to boiling. Remove from heat and stir in chicken and salt to taste.
Peel each avocado and cut in half. Place half an avocado on a plate and top with chicken mixture, crumbled bacon and green onion.