BLT Chicken Salad With Avocado Recipe

Why This Salad Feels Like Sunshine

I first tasted this salad on a warm spring afternoon. The crisp lettuce and creamy avocado felt so fresh. The smoky bacon and juicy chicken made it a full meal. Ever wondered how to turn a simple salad into something unforgettable? This recipe does just that. It brings bright, happy flavors to your table.

My First (Slightly Messy) Attempt

My first time, I used the bacon fat for the chicken. It splattered a bit on my stove. But the flavor it gave the chicken was amazing. That small mess taught me a big lesson. Good home cooking is about flavor, not perfection. It is worth a little cleanup for a great meal.

The Magic In Your Bowl

Two things make this salad special. First, the warm, seasoned chicken meets cool, crisp lettuce. Second, the tangy dressing cuts through the rich bacon and avocado. It is a perfect bite every time. What is your favorite part of a great salad? Which flavor combo surprises you most here?

A Simple Dish With Deep Roots

This salad mixes ideas from different places. The BLT is a classic American sandwich. Adding chicken and avocado makes it a hearty, modern meal. It is perfect for today’s busy lives. *Did you know the BLT became popular after World War Two?* I love how recipes grow and change. What is your favorite way to update a classic dish? Share your ideas below.

Ingredient	Amount	Note
Olive oil	1 teaspoon
Bacon	4 rashers
Chicken filet	8.8 oz / 250 grams	sliced
Sea salt	½ teaspoon
Black pepper	¼ teaspoon
Onion powder	½ teaspoon
Garlic powder	½ teaspoon
Paprika	½ teaspoon
Olive oil	1 tablespoon
Lemon juice	2 tablespoons
Extra-virgin olive oil	2 tablespoons
Salt	¼ teaspoon
Pepper	¼ teaspoon
Dijon or yellow mustard	½ teaspoon
Baby gem lettuce	2 heads
Cherry tomatoes	10	halved
Small semi-dried tomatoes	10	sliced
Green onions (scallions)	2 tablespoons	chopped
Avocado	½ large	sliced
Dried mixed herbs	½ teaspoon

Make a Classic Salad with a Hearty Twist

Step 1
Cook your bacon in a pan with olive oil. Make it nice and crispy. Set the bacon aside on a paper towel. Keep that tasty bacon fat in the pan. (A hard-learned tip: save the fat for cooking the chicken later).

Step 2
Season your chicken slices with all those dried spices. Use salt, pepper, onion and garlic powder, and paprika. Cook the chicken in the reserved bacon fat. Brown it well on both sides for great flavor.

Step 3
Make a simple, zesty dressing. Whisk lemon juice with olive oil and mustard. Add a pinch of salt and pepper. Set this bright dressing aside for now.

Step 4
Arrange your lettuce on a big platter. Use whole leaves for looks, chopped bits for the base. Top with tomatoes, green onions, and the cooked chicken. Crumble that crispy bacon over everything.

Step 5
Add the final, fresh touches. Gently place avocado slices on top. Sprinkle with dried herbs and a final lemon drizzle. Now your beautiful salad is ready to serve and enjoy.

What’s the best way to get crispy bacon every time? Share below!

Cook Time: 20-25 minutes
Total Time: 35 minutes
Yield: 2-3 servings
Category: Lunch, Main Course Salad

Try These Tasty Recipe Twists

This recipe is a wonderful starting point. You can easily change it up. Here are three fun spins to match your mood or pantry.

Smoky Chickpea Swap
Skip the chicken for roasted chickpeas. Toss them in smoked paprika. You get a hearty, vegetarian meal full of protein.

Spicy Southwest Style
Add a kick with chipotle powder to the chicken. Use corn and black beans too. Top it all with a creamy cilantro-lime dressing.

Summer Berry Brightness
Make it sweet and savory for summer. Add fresh strawberries or blueberries. Swap the bacon for candied pecans for a crunch.

Which creative version would you try first? Vote in the comments!

How to Serve Your Masterpiece

This salad is a full meal by itself. But you can make it part of a bigger spread. I love it with a warm, crusty bread roll. A simple cup of tomato soup is also a cozy partner.

For drinks, try a crisp lager or pale ale. The bubbles cut through the rich bacon fat. A sparkling lemonade with mint is my go-to non-alcoholic choice. It mirrors the lemon in the dressing perfectly.

Which would you choose tonight: the beer or the lemonade?

Keep It Fresh Or Freeze It

Store salad in a sealed container. It stays fresh for two days. Keep the dressing separate until you eat. I learned that the hard way. My lettuce got soggy last Tuesday.

This matters because no one likes wasted food. You can freeze the cooked chicken and bacon. Just thaw them overnight in your fridge. Reheat chicken gently in a pan. This keeps it from drying out.

Want to batch cook? Grill extra chicken on Sunday. Use it for quick lunches all week. What’s your favorite make-ahead lunch trick?

Simple Fixes For Common Hiccups

Salad too dry? You likely need more dressing. Just whisk another quick batch. Double the lemon juice and oil.

Chicken tasting bland? Pat it very dry first. Wet chicken won’t brown well. Also, let your pan get properly hot.

Avocado turning brown? Toss the slices in lemon juice. Add them right before serving. This keeps the color bright green.

Your Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your mustard label to be safe.

Q: Can I make any parts ahead?
A: Cook the chicken and bacon ahead. Also, whisk the dressing. Store them separately in the fridge.

Q: What if I don’t have baby gem lettuce?
A: Romaine or butter lettuce work great. Use what looks crisp at the store.

Q: Can I use a different protein?
A: Sure! Try chickpeas or cooked shrimp. It’s a very flexible salad base.

Q: How do I double this for a crowd?
A: Double all ingredients. Use a very large platter. You can keep components in separate bowls.

A Final Note From My Kitchen

This salad feels like a special treat. The bacon fat makes the chicken sing. *Fun fact: I got this tip from my neighbor, Frank.* Try it and see what you think.

Did you add your own twist? I love seeing your creations.
Share a photo and tag @AmeliaHartwell on Pinterest.

Happy cooking! —Amelia Hartwell.