Chicken Avocado BLT Salad with Ranch

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 8 slices bacon, cooked and crumbled
• 1 cup cooked and diced chicken breast
• 1/2 cup ranch dressing
• 1/2 cup crispy tortilla strips

Steps

1. 1 Toss mixed greens, cherry tomatoes, and avocado in a large bowl.
2. 2 Gently fold in cooked chicken and crumbled bacon.
3. 3 Drizzle with ranch dressing and sprinkle with tortilla strips.
4. 4 Toss lightly to combine and serve immediately.

Equipment

• Large mixing bowl
• Tongs

Variations

• Substitute turkey bacon for a leaner option.
• Add grilled shrimp for a seafood twist.

Substitutions

• Use grilled chicken if you have leftovers.
• Substitute Greek yogurt for ranch dressing for a lighter option.

Pairings

• Perfect alongside a chilled glass of white wine.
• Complement with fresh fruit for a balanced meal.

Nutrition

Tips

• For extra crunch, toast the tortilla strips in the oven before serving.
• Add a sprinkle of cheese for a creamy touch if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to texture changes in greens and avocado.

Serving Suggestions

• Serve with warm, crusty bread.
• Pair with a light vinaigrette on the side for those who prefer less creamy dressings.

FAQ