BLT Chicken Salad Stuffed Avocados
  • 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
  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.
Recipe by LeMoine Family Kitchen at