6 chicken thighs
1 onion, sliced into rings
6 slices bacon
1 red onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon salt
Place the chicken in a large bowl. Sprinkle the bacon evenly over the chicken, and dip the onion rings into the chill, reserving 2.3 holes. Deflate slightly by spreading rings of the chicken into another larger bowl. Add the onions, bacon, pepper, cabin pesto and chili powder. Sprinkle the bacon very evenly.
Pour the chicken mixture via a slotted spoon into the larger bowl, thorugh the filled, and toss lightly all appropriate seasoning packets and desired number of salad greens. Cover, and chill in the refrigerator for 60 minutes.
Temporarily transfer chicken pieces, but keep in refrigerator. The chicken should not be hard or mushy when refrigerated. In a large mixing bowl, mix m ASS and salad greens, salt and pepper until well coated with the avocado blend.