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BLT salad with avocado recipe

BLT Salad with Chicken and Avocado

We took the classic sandwich and turned it into a low carb salad. Add in some chicken for extra protein and avocado for healthy fat and you have the perfect meal for lunch or dinner.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course lunch, Main Course, main meals, Salad, salads
Servings 4 servings

what you'll need

  • 6 strips thick cut bacon
  • 5-6 heaping cups mixed greens
  • 1 lb chicken breasts cooked and shredded
  • 1 avocado diced
  • 1.5 cups cherry tomatoes halved
  • 1/2 cup fresh parsley chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1/2 lemon juiced
  • salt and pepper to taste

let's do it

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Lay the bacon strips out evenly with a bit of space between each one.
  • Bake for 10 minutes and flip. Bake for another 10 minutes. Depending on the thickness of your bacon, you may need less or more time so keep an eye on it during that second round of baking. Remove from the oven and pat dry on paper towels to remove excess grease and let cool. Chop up the cooked bacon and set aside.
  • Make the simple dressing by whisking together the balsamic, olive oil, dijon, lemon, and a pinch of salt and pepper in a small bowl. Set aside.
  • In a large bowl add the mixed greens. Follow with the shredded chicken, tomatoes, avocado, parsley, and bacon. Drizzle with half of the dressing to start and toss. If you’d like more dressing, add more and toss again. Serve immediately.
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