#bltinspired

These BLTA Chicken Salad Lettuce Wraps are a delicious and healthy twist on the classic BLT sandwich. They are low-carb and packed with flavor, making them a perfect light lunch or dinner option.

Ingredients: 2 cups cooked chicken, diced or shredded. 1/2 cup cherry tomatoes, halved. 1/2 cup avocado, diced. 1/4 cup red onion, finely chopped. 4-6 leaves of iceberg or butter lettuce. 4 slices bacon, cooked and crumbled. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon fresh lemon juice. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Dice the chicken and put it in a large bowl. Add the cherry tomatoes, avocado, and red onion. Add the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to a different small bowl. Mix them together to make the dressing. Add the dressing to the chicken and toss it all around until it's well covered. Each plate should have a lettuce leaf on it. Place a small amount of the chicken salad on top of each lettuce leaf. Put some broken up bacon on top of each wrap. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for a delicious take on the classic BLT sandwich calls for grilled chicken breasts that have been marinated in balsamic vinegar and honey. The chicken is then topped with avocado, tomato, crispy bacon, and a drizzle of balsamic glaze. This dish tastes great and fills you up. It's great for lunch or dinner.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup balsamic vinegar. 1/4 cup olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 4 slices bacon, cooked crisp and crumbled. 2 avocados, sliced. 2 tomatoes, sliced. 4 cups mixed greens. Balsamic glaze for drizzling.

Instructions: Add salt and pepper to the chicken breasts. Cut up some garlic and put it in a small bowl. Add some olive oil, honey, and balsamic vinegar. Place chicken breasts in the fridge for at least 30 minutes after adding the marinade. Warm the grill up to a medium-high level. Take the chicken out of the marinade and throw away the extra marinade. Chicken should be grilled for 6 to 8 minutes on each side, or until it's fully cooked and the middle is no longer pink. Take the chicken off the grill and give it five minutes to rest. Put a handful of mixed greens on each plate to put it together. Put grilled chicken breasts on top of the greens. Put tomato and avocado slices on top of the chicken. On top of the avocado and tomato slices, sprinkle bacon bits. Add the balsamic glaze on top. Serve right away and enjoy!

Prep Time: 35 minutes

Cook Time: 15 minutes

This BLT Pasta Salad is a delicious take on the traditional BLT sandwich. It combines pasta with the flavors of bacon, lettuce, and tomatoes to create a filling and revitalizing meal. Ideal as a side dish for any occasion or as a picnic or barbeque item.

Ingredients: 8 ounces of pasta. 1 cup of cherry tomatoes, halved. 1 cup of lettuce, chopped. 1/2 cup of bacon bits. 1/4 cup of mayonnaise. 2 tablespoons of ranch dressing. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and let it cool. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, chopped lettuce, and bacon bits. In a separate small bowl, whisk together the mayonnaise and ranch dressing to make the dressing. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss until everything is well coated. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your delicious BLT Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes