BLT Chicken Salad Stuffed Avocado

  • 12 slices of turkey bacon (3 reds)
  • 1½ cups shredded rotisserie chicken (2 reds)
  • 2 roma tomatoes (1 green)
  • 1½ cups cottage cheese (or more depending on the consistency you prefer – 2 reds)
  • 1 cup finely chopped romaine lettuce (1 green)
  • 3 avocados

blt avocado2


Preheat your oven to 400 degrees
Lay 12 slices of turkey bacon out on a foil lined baking sheet
Bake for 10 minutes, flip, bake for another five minutes, and lay the bacon out over several sheets of paper towels to cool
Meanwhile, quarter your tomatoes, scoop out all the pulp and seeds with your fingers, and dice into small chunks
Chop the romaine into small pieces
In a large bowl, combine the chicken, cottage cheese, romaine, tomatoes, crumbled turkey bacon, and mix together
Season to taste with salt and pepper
Half your avocados, remove the pits, and season lightly with salt and pepper
To serve, scoop ⅙ (approximately) 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

blt avocado

*recipe from the garlic diaries

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