SERVES 4
PREP TIME: 10 minutes (not including time to cook bacon)
COOK TIME: —
This recipe is filled with all the favorites, but you can have fun with it and stuff the avocados with whatever you have kicking around. I add rotisserie chicken to my BLT mix to make it extra hearty. If you don’t have rotisserie chicken, any leftover cooked chicken will do the trick. You can use any salad dressing you like, creamy or vinaigrette style, store-bought or homemade. My favorite homemade dressings for this recipe are Herby Vinaigrette & Marinade (here), Lemon Turmeric Dressing & Marinade (here), and Ranch Dressing (here).
1 (1½-lb/680-g) rotisserie chicken
4 lettuce leaves, chopped
4 strips bacon (about 4 oz/112 g), cooked until crispy and crumbled
1 small tomato, diced
¼ teaspoon ground black pepper
4 medium Hass avocados, peeled and pitted (about 16 oz/455 g of flesh)
½ cup (120 ml) salad dressing of choice
- Remove the chicken skin and meat from the bones, then chop or tear the meat and skin into bite-sized pieces. Put the pieces of chicken and skin in a medium-sized bowl. Add the lettuce, bacon, tomato, and pepper and toss to combine.
- Cut the avocados in half horizontally, remove the pits, and place on a clean plate. Open them up like burger buns, leaving 8 exposed avocado halves ready to be filled.
- Stuff the avocado halves with the filling mixture. Drizzle each stuffed avocado with 1 tablespoon of dressing and enjoy immediately.
STORE IT: Keep in an airtight container in the fridge for up to 3 days. Do not stuff the avocados with the BLT filling mixture or drizzle with the dressing until ready to serve.
make it AIP:
Omit the tomato and black pepper.
make it NIGHTSHADE-FREE:
Omit the tomato.
Per serving, made with Herby Vinaigrette & Marinade:
calories: 675 | calories from fat: 394 | total fat: 44 g | saturated fat: 9.8 g | cholesterol: 155 mg
sodium: 1360 mg | carbs: 15.6 g | dietary fiber: 8.2 g | net carbs: 7.4 g | sugars: 1.3 g | protein: 54.2 g
FAT : 59%
CARBS : 9%
PROTEIN : 32%
