1. The original recipie has you mix the chicken, avocados, bacon & tomatoes together with the dressing & serve on a bed of spinich with potatoes on the side. I mix all of it together with the dressing at once.
2. I prefer to use sweet potatoes rather than white ones. They taste better. They add a nice flavor that you don't get with white potatoes. They are also more nutritious. It's still good with white potatoes but its better with sweet ones. Try the sweet potatoes. They are not just for pie & marshmellowy Thanksgiving side dishes. Really, they are wonderful in savory dishes.
3. Steam the potatoes, whichever you use, if at all possible. The flavor is much better than boiled.
4. If you are serving this chilled, mix the chicken & potatoes with half the dressing & let chill, then add the other ingredients & the rest of the dressing before serving. It is also very good warm
5. The easiest way to make this is to use planned leftovers. Grill some extra chicken for it when you make grilled chicken for dinner. Or if you are roasting a chicken, roast a slightly larger one than you normally would. Leftover turkey is also delicious in this. White & dark meat both work well.
6. The base recipie serves 2-3 people & it scales up easily. This is a great dish for pot lucks & picnics.
Some other things I change from the original when I make it:
I leave out the tomatoes because I don't like raw tomatoes.
I've used Miracle Whip when I haven't had any sour cream. It adds a nice zip. Regular mayo is not as good IMO
I experiment with the vinegar, my favorite is garlic wine, tarragon is second.
I often leave out the garlic clove in the dressing & marinate the chicken in garlic & olive oil before grilling.
I prefer prosciutto to bacon when I remember to get it.
I've left the spinich out many times & don't miss it a bit
Recipie: - serves 3
12oz chicken - cooked & cut into bite sized pieces
equal weight in potatoes (white or sweet) cooked & cut into bite sized pieces
3 slice cookd bacon crumbled
2 small tomatoes - diced
1 ripe avocado - diced
5ozs spinich or arugula
Dressing: (coats 3 servings)
1 tablespoon white wine vinegar
2 tablespoons olive oil
2 tablespoons sour cream
1 teaspoon Dijon
1 clove garlic
salt & fresh ground peppper to taste