A Modern Classic?

Who has never dreamed of creating a modern classic? One of those names that everyone knows, like Waldorf Salad, Eggs Benedict or Beef Stroganoff. Such stardom few of us achieve. It's a lot like playing the violin: we can't all start off and be Yehudi Menuhin, as the old Sparks song goes.

Here's my pitch for glory, though: a delicious salad full of nutty, smoky flavors and a healthy dose of greens. And I've thought up a catchy name for it: Chicado Salad, which of course refers to its two main ingredients chicken and avocado. Another reason for trying it is that you'll make it in less than fifteen minutes.

Chicado Salad

serves 4

- 2 chicken breasts, smoked
- 3 avocados, ripe but firm
- 8 oz. bacon strips, smoked
- 12 oz. mixed greens (such as romaine, escarole, arugula)
- 4 tbsp fresh dill, minced
- olive oil for frying
- walnut oil for seasoning

Fry bacon in olive oil over high heat until crisp. Let cool slightly. Cut avocados in fours, peel, remove stone and dice. Dice chicken breasts. Slice bacon (it will crumble, which is great) and mix with avocado and chicken dice.

Place greens in four large (pasta) bowls. Top with avocado/chicken/bacon and season with walnut oil. Sprinkle dill over plates and serve with an oaky and smokey chardonnay.