Description
BLT Chicken Salad: Crispy bacon, juicy tomatoes, and grilled chicken tossed in a creamy dressing. Quick, satisfying, and perfect for summer gatherings.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil, divided
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) paprika
- 1 teaspoon (5g) Dijon mustard
- ¼ teaspoon (1g) black pepper
- ½ cup (120g) mayonnaise
- 3 tablespoons (45ml) buttermilk
- 1 tablespoon (15ml) white wine vinegar
- 1 clove garlic, minced (about 3g)
- 1 medium avocado, diced (about 150g)
- ½ cup (50g) red onion, thinly sliced
- 8 cups (240g) romaine lettuce, chopped
- 2 cups (300g) cherry tomatoes, halved
- 8 slices (240g) thick-cut bacon, cooked and crumbled
- ¼ cup (35g) blue cheese crumbles (optional)
Instructions
- Step 1: Prepare the Chicken Season chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper, coating evenly on all sides. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, let rest for 5 minutes, then slice into ½-inch strips or dice into bite-sized pieces.
- Step 2: Cook the Bacon While the chicken cooks, arrange bacon strips on a parchment-lined baking sheet and bake at 400°F (205°C) for 15-20 minutes until crispy. Transfer to a paper towel-lined plate to drain excess fat, then roughly chop or crumble when cool enough to handle.
- Step 3: Make the Dressing In a small bowl, whisk together mayonnaise, buttermilk, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed. If you prefer a thinner consistency, add an additional tablespoon of buttermilk.
- Step 4: Prep the Vegetables While the chicken rests, wash and thoroughly dry the romaine lettuce before chopping it into bite-sized pieces. Halve the cherry tomatoes, dice the avocado, and thinly slice the red onion. Having all components ready before assembling ensures the freshest possible BLT Chicken Salad.
- Step 5: Assemble the Salad In a large serving bowl, place the chopped romaine as the base. Arrange the sliced chicken, crumbled bacon, halved cherry tomatoes, diced avocado, and sliced red onion on top. If using, sprinkle with blue cheese crumbles. You can either drizzle with dressing just before serving or serve the dressing on the side, allowing each person to add their preferred amount.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg