A delightful twist on the classic BLT, this salad combines grilled chicken, crispy bacon, and fresh vegetables with a creamy avocado dressing.
Prepare the avocado dressing by blending the avocado, lime juice, garlic, salt, pepper, and olive oil until smooth.
Add a splash of water if the dressing is too thick.
Grill the chicken breasts on a grill pan over medium heat until fully cooked, about 6-8 minutes per side.
Ensure the grill pan is preheated for even cooking.
Cook the bacon in a skillet until crispy, then drain on paper towels.
Cook the bacon over medium heat to prevent burning.
Assemble the salad by layering the lettuce, grilled chicken slices, bacon pieces, cherry tomatoes, cucumber slices, red onion, and shredded cheddar cheese in a large salad bowl.
Chill the salad bowl beforehand to keep the salad fresh.
Drizzle the avocado dressing over the salad and toss gently to combine.
Serve the dressing on the side if preferred.
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