Prep the Chicken and Bacon

This is an avocado BLT bowl made with chicken tenderloins, and I actually like to pull the tenderloin out to make the chicken a lot less chewy, and that’s very easy to do with a fork and paper towel. I then cut that chicken into bite-sized pieces and cooked it in the air fryer at 400 degrees for 10 minutes, flipping it halfway through.

Watch the recipeBrittney Romero

Brittney Romero

Avocado BLT Bowl

A bright, fresh bowl loaded with air-fried chicken, crispy bacon, cheese tortellini, avocado, and veggies, all topped with a tangy homemade avocado lime ranch dressing.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb* chicken tenderloins tender removed, cut into bite-sized pieces
• 12 oz* bacon cut into bite-sized pieces
• 8 oz* cheese tortellini boiled
• 3 tablespoons Greek yogurt
• 2 tablespoons* Chick-fil-A avocado lime ranch dressing a couple squirts
• 1 lime juiced, used to thin dressing
• 1/4 teaspoon* ranch dressing seasoning a little sprinkle
• 2 cups* romaine lettuce chopped
• 1* avocado chopped
• 1 cup* cherry tomatoes chopped
• 1 stick Colby Jack cheese cut into tiny squares

Method

 

1. Pull the tender out of the chicken tenderloins with a fork and paper towel to make the chicken less chewy, then cut into bite-sized pieces.
2. Cook the chicken in the air fryer at 400 degrees for 10 minutes, flipping halfway through.
3. Grab a pack of bacon and use kitchen scissors to cut it into bite-sized pieces, then let it fry.
4. Boil water for the cheese tortellini toward the end of your prep since it doesn’t need to boil long.
5. Make a simple dressing with 3 tablespoons Greek yogurt and a couple squirts of Chick-fil-A’s avocado lime ranch dressing, then thin it out with lime juice, starting with half a lime and adding more if needed.
6. Add a little sprinkle of ranch dressing seasoning to the dressing to give it extra flavor.
7. Build the bowl with chopped romaine lettuce, avocado, and cherry tomatoes, along with your cooked chicken.
8. Cut a Colby Jack cheese stick into tiny squares and add it for a pop of color and extra flavor.
9. Top with the crispy bacon and a drizzle of the dressing you made.

Notes

Amounts marked * are estimates based on the video.

Servings and times are estimates based on the video.

This does not have to boil long, so it is something you’ll do toward the end of your prep.

I then grabbed a pack of bacon, used kitchen scissors to cut it into bite-sized pieces, and let it fry. I had some water boiling, ready for my cheese tortellini.

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Make the Dressing

You’re then going to make a very simple dressing made with Greek yogurt and Chick-fil-A’s avocado lime ranch dressing, which is found at most grocery stores. I used three tablespoons of Greek yogurt and then a couple of squirts of that dressing, and then thinned that out with some lime juice.

I first did half a lime. This was still a little thicker than I’d like, so I used the other half to thin it out. And then I added some ranch dressing seasoning, just a little sprinkle to mix it up and give it some extra flavor.

Build the Bowl

And now it’s time to build the bowl. I had chopped up some romaine lettuce, avocado, and cherry tomatoes, which you will be adding here, along with your cooked chicken.

You will also grab a Colby Jack cheese stick and cut it into tiny squares. It just adds a pop of color and extra flavor. Top it with your crispy bacon and a drizzle of the dressing you made, and you have a bowl the whole family will love.