Chef Stephen Lewendowski
Tribeca Grill, New York City



Ingredients

Tribeca Chopped Chicken Salad with Bacon:
• 1 grilled chicken breast, diced
• 1 tablespoon crumbled bleu cheese
• 1 tablespoon diced zucchini
• 1 tablespoon diced yellow squash
• 1 tablespoon diced tomatoes
• 1 tablespoon diced Hass Avocado from Mexico
• 1 tablespoon diced cucumber
• 1 tablespoon diced bacon, cooked
• 1 small bunch of haricot verts, cooked and drained
• 1 tablespoon red onion
• 3 endive spears
• 2 tablespoons Lemon Hass Avocado from Mexico • Vinaigrette (recipe below)

Creamy Lemon Hass Avocado from Mexico Vinaigrette:
• 2 cups lemon juice
• 1 tablespoon Dijon mustard
• ¼ cup sugar
• 1 Hass Avocado from Mexico
• ¼ cup crème fraiche
• 6 cups extra virgin olive oil, blended
• Salt and pepper to taste

Instructions

Tribeca Chopped Chicken Salad with Bacon:
Place endive spears on a large round plate. Top with vegetables, cheese, bacon and chicken breast, and drizzle vinaigrette over plate.

Creamy Lemon Hass Avocado from Mexico Vinaigrette:
For the vinaigrette, whisk Hass Avocado from Mexico, lemon juice, mustard and sugar slowly. Add blended oil. Once emulsified, whisk in crème fraiche.