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!
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!
I raised the temp on the oven to 400 degrees F. Baked the bacon for about 15mins. Flipped, 10 mins more.
Cleaned my salad greens and added them to a big bowl.
Threw in my tomatoes. The orange ones came from my garden. I love 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?
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!
It’s like a deconstructed BLT…or maybe a club sandwich?
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
say somethingMmmm that looks so good
the colors and the flavor and everything 
thanks!!
Great idea for a salad! I don’t eat meat, but the rest would make a grand salad as well.
do you eat faux bacon? I’m pretty sure all the other stuff would be just tasty on its own!
Looks great and I’m wishing I had all the ingredients in my kitchen. It’d be a perfect lunch today.
OMG what a beautiful salad. Gorgeous … and very tasty too I’m sure
looks delish! I am so with you on the seasons….. everyone is in “fall-land” except mother nature, lol!
come on mother nature, catch up!
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.
thanks!! it totally was
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.
heehee! i have such love for avo….. xoxoxo
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
Gorgeous salads! The avocado makes it for me!
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