BLTA Chicken Salad Recipe
Heat a grill pan over medium-high. Season the chicken breasts with the salt and pepper; rub with the olive oil. Cook the chicken 5 to 6 minutes on each side or until done. Let cool slightly, and then finely chop.
Whisk together the yogurt, mayonnaise and lemon juice in a large bowl. Stir in the green onions, parsley, bacon, tomatoes, celery and chopped cooked chicken. Season to taste with salt and pepper. Gently fold in the diced avocado. Serve over 6 cups chopped romaine lettuce or in 6 whole romaine leaves for a lettuce wrap.
Excerpted from Martina's Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.