Avocado BLT Chicken Salad

This avocado BLT chicken salad is comfort food with a twist! It improves the classic comfort of a BLT sandwich by adding hearty shredded chicken and creamy avocado and it puts an updated spin on traditional chicken salad by adding crispy bacon and fresh cherry tomatoes.

Course Lunch, Main Course, Salad

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 432kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

3 boneless skinless chicken breasts (about 2 pounds)
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
6 strips thick cut bacon
¾ cup quartered cherry tomatoes (about 15 tomatoes)
½ cup diced avocado, not overly ripe so it keeps its shape
½ cup diced celery (about 2 celery ribs)
½ cup mayonnaise
2 teaspoons dijon mustard, optional but recommended!

Instructions

Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray. Prepare a baking sheet by lining it with parchment paper.
Place chicken in the baking dish. Season with onion powder, salt, and pepper.
Bake chicken, uncovered, for 30 to 40 minutes, or until cooked to an internal temperature of 165 degrees F. Remove from oven and allow to cool completely.
While chicken is baking, add bacon in a single layer to the prepared baking sheet. Place in the same oven and bake until crispy, about 25 to 30 minutes. You may want to flip bacon halfway through to ensure it crisps on both sides. Remove from oven and allow to cool.
Once chicken has cooled, shred with two forks or cut into smaller pieces and place in the bowl of your stand mixer, fitted with the paddle attachment. Set mixer to medium low speed and allow the paddle to shred the chicken. (This is my preferred method since it makes it so quick and easy!)
Use your hands to break apart any of the larger chicken pieces. Then, use your hands to also break the cooked bacon into small pieces.
Add bacon, diced avocado, cherry tomatoes, and celery to the bowl with the shredded chicken. Using a spoon, stir to combine.
Add mayonnaise and dijon (if using). Stir again until evenly distributed. Taste and adjust seasonings/dijon to desired flavor.
Serve with crackers for scooping or on toasted bread with crisp lettuce for a sandwich.

Notes

I recommend using an avocado that is just ripe. If it’s overripe, it will become mushy in the chicken salad.
If you aren't serving right away, squeeze some fresh lemon juice on the avocado, prior to adding it to the chicken salad, to prevent browning.

Nutrition