Warm Chicken BLT Salad

Prep and Cook Time: about 30 minutes.

Yield: Makes 4 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 474
  • Calories from fat: 65%
  • Protein: 33g
  • Fat: 34g
  • Saturated fat: 6.9g
  • Carbohydrate: 11g
  • Fiber: 3g
  • Sodium: 485mg
  • Cholesterol: 85mg


  • 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


  1. 1. Rinse chicken, pat dry, and cut into 1- to 1 1/2-inch pieces.
  2. 2. Put lettuce and tomatoes in a salad bowl. Pit and peel avocado. Cut into quarters, then thinly slice crosswise. Add to salad.
  3. 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. 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. 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.
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