BLT Chicken Salad Stuffed Avocados
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
- 12 slices of turkey bacon (3 reds)
- 1 1/2 cups shredded rotisserie chicken (2 reds)
- 2 roma tomatoes (1 green)
- 1 1/2 cups cottage cheese (or more depending on the consistency you prefer – 2 reds)
- 1 cup finely chopped romaine lettuce (1 green)
- 3 avocados
- 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 1/6 (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