Chicken Avocado Blt Recipe

Cook bacon

Place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon bacon fat in skillet for toasting if desired.

Toast bread

Heat a large skillet or griddle over medium heat. Brush one side of each bread slice lightly with olive oil or spread a thin layer of butter. Toast bread slices, oiled side down, until golden and crisp, 2–3 minutes per side. Alternatively, use a toaster and brush with oil after toasting.

Shred or dice the cooked chicken into bite-sized pieces or small shreds and place in a medium bowl.

Halve the ripe avocado, remove the pit, and scoop flesh into the bowl with chicken. Use a fork to mash the avocado to a chunky consistency — some pieces should remain for texture.

Add mayonnaise, Greek yogurt, lime juice, Dijon mustard, minced garlic, chopped cilantro, salt, black pepper, and crushed red pepper (if using). Stir until combined and spreadable. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Slice the tomato into 1/4-inch thick slices. Pat slices dry with a paper towel to avoid soggy bread.

On four of the toasted bread slices, spread a generous portion (about 1/2 cup) of the avocado-chicken mixture evenly.

Top the spread with 2 slices of cooked bacon each, then place 1–2 tomato slices over the bacon, followed by 2 leaves of lettuce per sandwich.

Cover with the remaining toasted bread slices, pressing gently to compact. If desired, cut each sandwich in half diagonally.

If you like a warm sandwich, return assembled sandwiches to a skillet over low heat, cover loosely, and warm for 1–2 minutes per side, pressing gently with a spatula so the filling warms through without overcooking the lettuce.

Serve immediately with lemon or lime wedges on the side for squeezing over the sandwich, and extra crushed red pepper if desired.