Grilled Chicken Avocado BLT Salad

All the flavor without the bun. A simple low carb version of a favorite sandwich. Super yummy and easy to make.

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I remember when my brother and I were at my neighbor’s house swimming and she made us BLT sandwiches for a poolside lunch. I thought it was the coolest thing ever. And I felt super fancy eating my BLT sandwich. Then a few years later, my BLT love continued when Panera opened my eyes to the Turkey Avocado BLT Sandwich. It was magic.

So now, I bring you, my friends, the next level up… forget the bread + turkey and bring on the extra lettuce, grilled chicken, sharp white cheddar, and a basil vinaigrette. Because in my book, you just cannot have tomatoes without fresh basil. You just can’t.

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This salad will seriously bring all the neighbors to the yard… serve it for lunch or dinner and you have got a healthy meal fit for a queen. YUM! 🙂

Grilled Chicken Avocado BLT Salad

All the flavor without the bun. A simple low carb version of a favorite sandwich. Super yummy and easy to make.

Ingredients:

6 cups baby arugula
1 cup cherry tomatoes, cut in half
3-4 strips thick cut bacon, cooked to crispy and torn apart
1/2 cup diced white cheddar cheese
1 avocado, cut into pieces
2 chicken breasts
1 tablespoon olive oil
kosher salt and freshly cracked black pepper
Fresh chives for garnish

For the vinaigrette:

2 cups tightly packed fresh basil leaves, stems removed
2 cloves garlic, minced
1/2 cup olive oil
2 Tablespoons red wine vinegar
1 Tablespoon dijon mustard
1 teaspoon salt

Directions:

For the salad:

Preheat the grill to medium. Drizzle chicken with olive oil and season with salt and freshly cracked black pepper.
Grill the chicken. Cook for 3 minutes and then flip and cook for 3-4 more minutes until just cooked through. Transfer to a clean plate and set aside.
In two medium bowls, add the arugula, tomatoes, bacon, and avocados. Top with the grilled chicken and serve with the basil vinaigrette drizzled on top and sprinkled with chives.

For the vinaigrette:

Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days.

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