BLT Chicken Salad Stuffed Avocados
Ingredients
2 split chicken breasts {bone in, skin on- about 1½ lbs total}
1 celery stalk, small dice
1 tomato, small dice
1-2 Tbsp finely diced red onion
approx. ¼ cup light mayo
8 oz bacon {I always use Applegate Sunday Bacon}
4 avocado
romaine lettuce
lemon
olive oil
salt & pepper
Preparation
1
Preheat your oven to 385 degrees.
2
Season the chicken with a drizzle of olive oil, salt and pepper, place onto a line baking sheet and roast for about 45 minutes until the skin is golden and the chicken is cooked through.
3
Cook the bacon in a pan or in the oven until crisp. Drain excess oil on a paper towel. Break into smaller pieces.
4
Cool the chicken completely then cut the meat off the bone and dice.
5
In a bowl stir together the diced chicken, celery, tomato, red onion and mayo. Season to taste with salt & pepper.
6
Make a bed of chopped romaine. Cut the avocados in half, removing the pit. Squeeze on some fresh lemon juice to prevent browning. Season with salt and pepper. Place on the lettuce.
7
Fill the avocados with the chicken salad and top with the bacon.
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About
BLT Chicken Salad Stuffed Avocados! This right here just may be my new favorite lunch or light dinner! I have an obsession with anything avocado so right there I am in but then go ahead and add a chicken salad thats all topped with crisp bacon… DROOL!!!
Added:
Thursday, October 8, 2015 - 6:53am
