BLT Chicken Salad Bowls
To make BLT Chicken Salad Bowls, layer chopped romaine with chicken, crisp bacon, tomatoes, and avocado, then drizzle with ranch dressing and toss gently right before serving.
There are lunches that require planning, and then there are lunches built from the realization that bacon, chicken, tomatoes, avocado, and ranch are all already excellent citizens. These BLT chicken salad bowls fall firmly into the second category. Chopped romaine gives you the cold crunch of the original sandwich, while three cups of cooked chicken turn it into an actual meal instead of a salad you finish and immediately begin thinking about crackers.
Each bowl gets crisp bacon, halved cherry tomatoes, diced avocado, cheddar, and ranch over the romaine. The only real timing rule is to dress it right before eating and toss gently so the lettuce stays crisp and the avocado remains in pieces instead of becoming accidental guacamole. Rotisserie chicken makes the whole thing especially fast, but any cooked shredded or diced chicken works. The result is salty, creamy, crisp, juicy, and filling, with enough bacon involved that nobody has to describe it as “being good for a salad.” It is simply a good lunch that happens to arrive in a bowl.
