Chicken Avocado BLT Salads

chicken blt salad

Murphy’s Law says that when I post about a season changing, the season that I’m saying goodbye to comes back to tell me that it hasn’t yet departed.  So guess who had a little heat wave this weekend???  The Bay Area! Which meant that it was in the high 80′s at my house!!  Saturday night I had a mad craving for BLT sandwiches, but already devoured a tasty grilled cheese/mushroom sandwich at Bar Tartine with my new friends Jenifer & Mati at lunch. You can’t really have sandwiches twice in one day, can you?  So I followed my craving and turned it into this hearty Chicken Avocado BLT Salad!

salad overview

Casey and I enjoyed our meal outside while sitting on the steps of our back deck. Sometimes I forget about the Indian Summer situation we have here during “Fall.” You’d think after 30 years, I’d learn. Doh.

Food craving was fufilled. I am a happy camper. My husband gets some greens in him and we have leftovers for the next day.

High fives all around.

I started by making  croutons…Chop up bread, toss with olive oil & season with salt & pepper.

350 degrees F for about 15-20 mins and we’re all set!

croutons!

I raised the temp on the oven to 400 degrees F. Baked the bacon for about 15mins. Flipped, 10 mins more.

bacon!

Cleaned my salad greens and added them to a big bowl.

lettuce

Threw in my tomatoes. The orange ones came from my garden. I love sungolds!

sungolds!!!

Added the rest of the ingredients- but got annoyed that there was frisee in my mixed greens!

Ick. Do we really need frisee in salads?

mixing

Dressed the salad with my Mom’s salad dressing. I used balsamic vinegar instead of white wine vinegar.

It was tasty! You could use a creamy ranch or a blue cheese if you’re feeling like a creamy salad!

dressing

It’s like a deconstructed BLT…or maybe a club sandwich?

hello avocado

When in doubt, turn that sandwich into a salad!

Chicken Avocado BLT Salads

Makes 4 large dinner servings

  • mixed salad greens (about 6 cups worth)
  • 1/2 rotisserie chicken, shredded
  • 1 1/2 pints cherry tomatoes
  • 2 cups croutons
  • 1 avocado, sliced
  • 8 strips cooked bacon, chopped
  • Mom’s green salad dressing (made with balsamic vinegar)
  • salt & pepper

Toss it all together and dress the salad. Prepare to have some fun!

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19 Comments

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  • September 27, 2010

    Mmmm that looks so good :) the colors and the flavor and everything :)

  • September 28, 2010

    Great idea for a salad! I don’t eat meat, but the rest would make a grand salad as well.

    • September 29, 2010

      do you eat faux bacon? I’m pretty sure all the other stuff would be just tasty on its own!

  • September 28, 2010

    Looks great and I’m wishing I had all the ingredients in my kitchen. It’d be a perfect lunch today.

  • September 28, 2010

    OMG what a beautiful salad. Gorgeous … and very tasty too I’m sure

  • September 29, 2010

    looks delish! I am so with you on the seasons….. everyone is in “fall-land” except mother nature, lol!

    • September 29, 2010

      come on mother nature, catch up!

  • September 29, 2010

    Very clever and I quote “When in doubt, turn that sandwich into a salad!”
    I think balsamic vinegar is the perfect dressing for this
    because avocado is creamy.

    • September 29, 2010

      thanks!! it totally was

  • September 29, 2010

    I use leftover rotisserie chicken for salads, too! And I gotta say, I couldn’t stop staring at the avocado slices on the second photo — they look so perfectly sliced! LOL.

    • September 29, 2010

      heehee! i have such love for avo….. xoxoxo

  • Amanda
    September 30, 2010

    Made this last night and it was delish!! I used Ezekiel sprouted bread for the croutons, and they came out excellent (can’t believe i never thought of that before). Only thing I swapped was the “B” (bacon) for some cucumber, and added some feta too. thanks for the inspiration :)

  • October 3, 2010

    Gorgeous salads! The avocado makes it for me!

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