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In The Kitchen: BLT Chicken Salad Stuffed Avocados


12 slices of turkey bacon

1½ cups shredded rotisserie chicken

2 ripe tomatoes

1½ cups cottage cheese

1 cup finely chopped romaine lettuce

3 avocados


1. Preheat your oven to 400 degrees

2. Lay 12 slices of turkey bacon out on a foil lined baking sheet

3. Bake for 10 minutes, flip the turkey bacon, bake for another five minutes, and lay the bacon out over 3 sheets of paper towels to cool

4. Meanwhile, scoop out all the pulp and seeds from the avacado with a spoon, and dice them into small chunks

5. Chop the romaine into small pieces

6. In a large bowl, combine the chicken, cottage cheese, romaine, tomatoes, crumbled turkey bacon, and mix together

7. Season to taste with salt and pepper

8. Half your avocados, remove the pits

9. To serve, scoop ⅙ of the chicken salad into each avocado half. Not a huge amount will fit inside the hole made by the pit, so you will heap a decent amount on top of the avocado too

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