Meals like this scream “let’s go eat outside!” to me. This meal is fun and perfect for a warm weather meal on the porch. BLT flavors are a classic, and extra delicious when made with summer-ripe tomatoes! Adding the ranch dressing flavor and serving this inside an avocado is a great twist on a couple of classics. My family always loves chicken salad, and I love that it can be prepped ahead of time and served for a few or for a crowd. This BLT chicken ranch salad with avocado was an easy meal to have before rushing out the door for my son’s soccer practice last Thursday, but I also want to make it next time we have friends or family over for lunch!
To prep it ahead of time, roast the chicken breasts (or buy a rotisserie chicken), and dice the meat. The lettuce, parsley, and tomatoes can all be washed and chopped, the bacon can be fried and crumbled, and the dressing components can be mixed. If you want to mix the entire salad together ahead, just wait and add the lettuce until an hour before serving.
This can easily be made to fit a Whole 30 or paleo eating plan. Look for bacon with no added sugar, and use avocado oil mayonnaise without sugar. Try this brand! And I am a huge fan of Tessemae’s creamy ranch dressing. I find it at Whole Foods, but it can also be ordered.
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- 4 ripe avocados halved, pits removed
- 1 1/2 chicken breasts cooked, cubed
- 1 cup tomato diced
- 1 small head leaf lettuce washed, dried, and chopped
- 2 Tbsp parsley washed, dried, chopped small
- 6 slices bacon crumbled
- 1/4 cup + 1 Tbsp avocado oil mayonnaise
- 1/4 cup ranch dressing I like TesseMae's
- 1/2 lemon juiced
Ingredients
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- Start by cooking and cooling the chicken. This can be done in the crock pot, or roasting in the oven. Always season the chicken with at least salt and pepper, herbs optional. Dice the chicken once it is cooled.
- Prep the lettuce and tomato, and cook the bacon while working on the lettuce, tomato, and parsley.
- Mix up the mayonnaise, ranch dressing, and lemon juice in a small bowl. Add salt and pepper if needed.
- Place the chicken, the chopped veggies, parsley, and bacon in a large bowl. Mix well. Add most of the dressing, leaving a little left in the bowl. Toss well, but gently, so as not to bruise the lettuce. Taste to see if it needs any extra salt or pepper.
- Halve the avocados and remove the pits. Using a spoon to remove the avocado from the skin. (I did not do this, but it makes them much easier to eat). Place a scoop of the chicken salad in each half. Drizzle a little extra dressing over them if desired.
Umm this sounds DELICIOUS and perfect summer food!
Thank you!!