Seasoned baked chicken and fresh avocados on a fresh and tasty BLT salad with a creamy burger inspired dressing. This is no ordinary salad! This BLT chicken avocado salad is hearty and healthy, and so easy to make.
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Perfect for lunch or dinner, this BLT chicken avocado salad is a delicious deli style recipe that's super fresh and loaded with texture and flavor.
Simple to make, seasoned chicken breasts are served on a simple BLT salad, topped with sliced avocado and drizzled in a super creamy burger style sauce.
This is a seriously good salad you guys!
Be sure to try my Buffalo Egg Salad and No Mayo Potato Salad too!
Why you will love this recipe!
- Quick: This salad is ready to serve in 30 minutes and is super quick to prep.
- Make ahead: The elements for this BLT salad can be made ahead of time, so it's a great option for meal prep.
- Healthy: High in protein and under 20g of carbs per serving, not to mention all of the fresh veggies. This is a delicious way to get some goodness in.
- Delicious! Seriously! This is just *chef's kiss! The creamy and tangy mayo ketchup sauce, crunchy lettuce, tender chicken and salty bacon. This has become a regular on our weeknight menu!
Ingredients
- Chicken: Chicken breasts are seasoned with onion and garlic powder before being seared and oven baked.
- Bacon: You can use cooked crumbled bacon for this salad, or quickly fry some up whilst the chicken is cooking.
- Salad: The salad is made up of a chopped romaine lettuce, sliced cherry tomatoes and sliced avocados. You can use another crunchy lettuce, like iceberg, or larger vine ripened tomatoes if you prefer.
- Dressing: Oil, mayonnaise, rice wine vinegar, ketchup and dijon mustard. Olive or avocado oil will work great for the dressing, canola will also do the job nicely. Rice wine vinegar is milder than others so is great to use in this recipe, but apple cider vinegar or white wine vinegar can be used.
How to make a BLT chicken avocado salad
Be sure to scroll down for the full recipe!
- Whisk together the ingredients for the dressing (photo 1).
- Add the lettuce, tomatoes and bacon to a large bowl (photo 2) and toss to combine.
- Top with sliced cooked chicken and avocado (photo 3) before drizzling with the sauce to serve.
Frequently Asked Questions
I prefer to make this salad with boneless and skinless chicken breasts, but you can use thighs, or skin on chicken if you prefer. Just be aware that if you use thighs, they will require a few minutes extra cooking time.
This salad is best built just before serving, but you can definitely prep the elements so all you can throw it altogether in a few minutes.
The BLT salad dressing can be made up to a week ahead and kept refrigerated. The chicken and bacon can both be cooked and keep covered in the fridge for up to 4 days.
It's best not to add the avocado and dressing until you are ready to serve as the avocado can start to brown and the lettuce may start to wilt.
I am slightly in love with the dressing for this BLT chicken avocado salad. It's super creamy and rich and the tomato ketchup and mustard add a great flavor and it works so well with the salad ingredients. Ranch dressing would also work great if you have some to hand, or for a lighter option a honey lemon dressing or herb vinaigrette will work great.
Recipe Variations
This BLT chicken avocado salad can easily be adapted to suit your tastes or use up what's in your fridge. Sliced cucumber would make a great addition, and would diced bell peppers.
The simple seasoning on the bake chicken adds a nice flavor, but you can mix up the seasonings if you like. Try adding some dried herbs or some chili flakes instead.
Recipe Notes and Tips
- Take care not to overcook the chicken. Use an instant read thermometer to get it nice and tender. It should be removed from the oven when it hits 165F.
- Let the chicken rest for 5 minutes before slicing it so that the juices redistribute.
- The chicken can be warm or cold when added to the salad.
- The dressing and cooked chicken and bacon can be made ahead of time. It's best not to add the avocado and dressing til you are ready to serve.
More Salad Recipes
- Steak Salad with Blue Cheese Dressing
- Grilled Lemon and Herb Chicken Salad
- Brown Rice Salad with Feta and Cranberries
- Honey & Mustard Marinated Chicken Salad
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BLT Chicken Avocado Salad
Ingredients
For the chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt and pepper
- 1 tablespoon oil
For the salad
- 6 slices cooked bacon
- 1 romaine lettuce roughly chopped
- 11 ounces cherry tomatoes (310g) halved
- 2 avocados sliced
For the dressing
- 3 tablespoons oil
- ¼ cup mayonnaise (4 tablespoons)
- 1 teaspoon rice wine vinegar (can use apple cider or white wine vinegar)
- 1 tablespoon tomato ketchup
- 1 teaspoon dijon mustard
Instructions
- Preheat the oven to 390F / 200c.
- Season the chicken with the garlic powder, onion powder, salt and pepper. Rub all over with your hands.
- Heat the oil in a skillet and cook the chicken breasts on both sides to brown, 3-4 minutes each side. Transfer to the oven and cook for another 15 minutes until cooked through. Allow to rest.
- While the chicken is cooking, cook the bacon if not done already.
- Whisk together the ingredients for the dressing and set aside.
- Add the chopped lettuce and sliced tomatoes to a large bowl and crumble in the bacon. Toss together.
- Place the sliced avocado on top.
- Slice the cooked chicken breasts and place on top.
- Drizzle with the dressing and serve.
Notes
- Take care not to overcook the chicken. Use an instant read thermometer to get it nice and tender. It should be removed from the oven when it hits 165F.
- Let the chicken rest for 5 minutes before slicing it so that the juices redistribute.
- The chicken can be warm or cold when added to the salad.
- The dressing and cooked chicken and bacon can be made ahead of time. It's best not to add the avocado and dressing til you are ready to serve.
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