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Warm Chicken BLT Salad

Yield Makes 4 main-dish servings
Prep and Cook Time: about 30 minutes.


  • 1 pound boned, skinned chicken breast halves (3 to 4), fat trimmed
  • 14 ounces butter lettuce (2 heads), leaves separated, rinsed, crisped, and torn into 3-inch pieces
  • 1 1/4 cups cherry or small, pear-shaped tomatoes (red and/or yellow), rinsed and cut in half
  • 1 firm-ripe avocado (12 oz.)
  • 8 slices applewood-smoked or regular bacon (10 oz. total), chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup tarragon vinegar or white wine vinegar
  • About 1/4 teaspoon salt
  • About 1/4 teaspoon pepper

Nutrition Information

  • calories 474
  • caloriesfromfat 65 %
  • protein 33 g
  • fat 34 g
  • satfat 6.9 g
  • carbohydrate 11 g
  • fiber 3 g
  • sodium 485 mg
  • cholesterol 85 mg

How to Make It

  1. Rinse chicken, pat dry, and cut into 1- to 1 1/2-inch pieces.

  2. Put lettuce and tomatoes in a salad bowl. Pit and peel avocado. Cut into quarters, then thinly slice crosswise. Add to salad.

  3. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon fat from pan.

  4. Add chicken to pan; stir often over medium-high heat until no longer pink in center of thickest part (cut to test), about 5 minutes. Remove from heat and stir in olive oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  5. Add chicken mixture and bacon to salad and mix gently. Add more salt and pepper to taste.

  6. Wine pairing: A lean and fresh but creamy Pinot Gris perfectly balances the rich salad.

  7. Note: Nutritional analysis is per serving.