Yields Makes 4 main-dish servings
Prep and Cook Time: about 30 minutes.

How to Make It

Step 1
1

Rinse chicken, pat dry, and cut into 1- to 1 1/2-inch pieces.

Step 2
2

Put lettuce and tomatoes in a salad bowl. Pit and peel avocado. Cut into quarters, then thinly slice crosswise. Add to salad.

Step 3
3

In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon fat from pan.

Step 4
4

Add chicken to pan; stir often over medium-high heat until no longer pink in center of thickest part (cut to test), about 5 minutes. Remove from heat and stir in olive oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 5
5

Add chicken mixture and bacon to salad and mix gently. Add more salt and pepper to taste.

Step 6
6

Wine pairing: A lean and fresh but creamy Pinot Gris perfectly balances the rich salad.

Step 7
7

Note: Nutritional analysis is per serving.

Ingredients

 1 pound boned, skinned chicken breast halves (3 to 4), fat trimmed
 14 ounces butter lettuce (2 heads), leaves separated, rinsed, crisped, and torn into 3-inch pieces
 1 1/4 cups cherry or small, pear-shaped tomatoes (red and/or yellow), rinsed and cut in half
 1 firm-ripe avocado (12 oz.)
 8 slices applewood-smoked or regular bacon (10 oz. total), chopped
 1/4 cup extra-virgin olive oil
 1/4 cup tarragon vinegar or white wine vinegar
  About 1/4 teaspoon salt
  About 1/4 teaspoon pepper

Directions

Step 1
1

Rinse chicken, pat dry, and cut into 1- to 1 1/2-inch pieces.

Step 2
2

Put lettuce and tomatoes in a salad bowl. Pit and peel avocado. Cut into quarters, then thinly slice crosswise. Add to salad.

Step 3
3

In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 tablespoon fat from pan.

Step 4
4

Add chicken to pan; stir often over medium-high heat until no longer pink in center of thickest part (cut to test), about 5 minutes. Remove from heat and stir in olive oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Step 5
5

Add chicken mixture and bacon to salad and mix gently. Add more salt and pepper to taste.

Step 6
6

Wine pairing: A lean and fresh but creamy Pinot Gris perfectly balances the rich salad.

Step 7
7

Note: Nutritional analysis is per serving.

Warm Chicken BLT Salad