A Great Summertime Recipe: BLT Salad, With Chicken

There’s nothing better than the ripe, sweet summertime tomatoes available right now at roadside stands or your very own garden.

I try to keep bacon and lettuce on hand just in case one of these tomatoes makes it’s way into my kitchen. That poor tomato will never make it ‘til dinnertime because it will be long gone into a BLT for lunch. If there’s no B available then it will be a LT (I’m not picky.) Add a little S&P, toast your bread, a little swipe of mayo and yum; life is good.  

If you’d like to help your tomatoes possibly make it to the dinner table, try to control your solanum lycopersicum (fancy name) usage until the evening and prepare this delicious BLT salad for supper. Sometimes we need to let our entire family get in on the good eats.  

BLT Chicken Salad
ingredients: 

• 1 medium head of iceberg lettuce, shredded (If you cut this with a plastic lettuce knife, the lettuce won’t turn brown.)
• 1 medium size avocado, diced
• 3 cups shredded cooked chicken
• ½ lb cooked bacon, crisp and crumbled
• 2 large tomatoes, diced
• 1-2 green onions, finely chopped (optional)
• Parsley Herb dressing (recipe below)

prep:

Place shredded lettuce in salad bowl.  

Peel, pit and dice avocado.  

Place avocado on lettuce with chicken, bacon, tomatoes and onion.  

Add dressing; toss well and serve.  

Makes 4-6 servings.

Parsley-Herb Dressing:

 In a jar, combine:
½ cup salad oil 
¼ cup white wine vinegar
1 tsp salt
2 tsp sugar
¾ tsp pepper
1¼ tsp dry mustard
1 clove garlic, minced 
⅓ cup parsley, chopped  

Blend well; chill for several hours before serving.