BLT Chicken Salad-Stuffed Avocados
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BLT Chicken Salad-Stuffed Avocados

This version of a BTLA uses leftover diced chicken as a filling for halved avocados, but the rest sticks pretty true to the classic. 
Total Time20 mins
Course: Salad
Keyword: avocado, BLT, chicken salad, primal kitchen
Servings: 4
Calories: 722kcal
Author: Primal Kitchen


  • 2 avocados, halved and pitted
  • 2 cups diced, cooked chicken (10 ounces)
  • 3/4 cup Primal Kitchen Mayo with Avocado Oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped chives
  • 1 romaine heart, thinly sliced
  • 6 ounces cherry tomatoes, halved
  • 6 sliced cooked bacon, crumbled


  • In a small bowl, whisk together Primal Kitchen Mayo, lemon juice and chives.
  • Pour ½ cup of the dressing over the chicken and mix well to evenly coat the chicken. Add salt to taste.
  • Spread the sliced romaine and halved tomatoes out on a platter. Drizzle the remaining dressing over the lettuce and tomatoes.
  • Set the avocado halves on top. Spoon chicken salad into each avocado half.
  • Sprinkle crumbled bacon over the top of the chicken, avocado, lettuce and tomatoes.


This recipe originally appeared on Primal Kitchen's blog.


Calories: 722kcal | Carbohydrates: 15g | Protein: 46g | Fat: 57g