This BLT Chicken Salad with Avocado is loaded with seasoned chicken, crispy bacon, lettuce, tomatoes and creamy avocado, all finished with a delicious burger-inspired dressing. It’s a filling twist on a classic BLT that’s perfect for lunch or dinner.
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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.
Seasoned chicken breasts are served over a classic BLT salad with crisp romaine, juicy tomatoes and bacon, then topped with sliced avocado and a creamy burger-style dressing.
If you love a hearty salad, be sure to try my Pearl Couscous Chicken Salad and Honey & Mustard Chicken Salad too, or browse more Chicken Recipes.
Why you will love this recipe!
- Ready in 30 minutes: The chicken cooks while you prep the salad and dressing, so everything comes together in around half an hour.
- Make ahead: Several of the components can be prepared ahead of time, making assembly quicker when you're ready to eat.
- Full of flavor: Crispy bacon, seasoned chicken and creamy avocado are finished with a tangy burger-style dressing.
Ingredients
- Chicken: Use boneless, skinless chicken breasts. They're seasoned with garlic and onion powder, then seared and oven baked.
- Bacon: Use cooked crispy bacon, or fry the bacon while the chicken is cooking.
- Salad: Romaine lettuce, cherry tomatoes and sliced avocado make up the salad. Iceberg lettuce also works well if you prefer extra crunch.
- Dressing: A creamy burger-style dressing made with oil, mayonnaise, rice wine vinegar, ketchup and Dijon mustard. Apple cider vinegar or white wine vinegar can be used instead of rice wine vinegar.
How to make a BLT chicken salad
- Season the chicken breasts, sear on both sides, then finish cooking in the oven.
- Whisk together the ingredients for the dressing (photo 1).
- Add the lettuce, tomatoes and bacon to a large bowl and toss to combine (photo 2).
- Top with sliced cooked chicken and avocado (photo 3) before drizzling with the sauce to serve.
Frequently Asked Questions
Yes. Boneless, skinless chicken thighs work well in this salad and can be used instead of chicken breasts. Cooking time will vary depending on their size, so cook until they reach an internal temperature of 165°F (74°C).
This salad is best assembled just before serving, but you can prepare several of the components ahead of time. The dressing can be made and refrigerated, and the chicken and bacon can be cooked ahead and stored in airtight containers in the fridge.
Add the avocado and dressing just before serving so the avocado doesn't brown and the lettuce stays crisp.
Yes. Ranch works well with the chicken and bacon, or try a honey lemon dressing or herb vinaigrette for a lighter-tasting option.
If you've tried this BLT Chicken Salad with Avocado, be sure to leave a star rating and let me know what you thought!
BLT Chicken Salad with Avocado
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.
- For a quicker option, use cooked rotisserie chicken instead of cooking the chicken breasts.
- Add extra vegetables such as cucumber or bell peppers, or change up the chicken seasoning with dried herbs or chili flakes.
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