BLT Chicken Salad

Serves

8-10

Prep Time

30 minutes

Cook Time

20 minutes

Print

Inspired by the classic sandwich, this BLT salad is loaded with romaine lettuce, tomatoes, bacon, corn, avocado, chicken, croutons and a homemade ranch dressing.

This BLT salad is not a side salad. It’s a hearty salad that works great for a filling lunch and/or dinner. Grilled chicken and bacon give this salad plenty of protein, avocado adds a healthy fat and the croutons and corn provide the carbs. Feel free to switch up the ingredients or add some cucumber for some extra crunch.

Tips for Cooking the Bacon and Chicken:

Bacon – A favorite client of mine gave me this genius tip after hearing me complain about cooking bacon on the stove and on a foil or parchment paper lined baking sheet. She told me she cooks her bacon in the oven at 400 degrees in a baking dish! No leaking bacon grease all over and outside of the foil or parchment paper and no splatter all over the stove.

Chicken – Depending on how much time you have, you can grill, bake or cook the chicken on the stove. If you’re in a hurry you can use any leftover cooked chicken, you may have or here is another perfect time to use a rotisserie chicken. Also marinade the chicken ahead of time to save you that step after a long day.

Products used: Herbes de Provence Olive Oil, Traditional 18-Year Balsamic Vinegar

Ingredients

Ingredients for the Salad:
2 pounds boneless skinless chicken breasts, cut into pieces
1 cup SOOC Herbes De Provence olive oil
1 cup SOOC Traditional balsamic vinegar
2 tablespoons Italian seasoning
8 slices crisped bacon, chopped
½ a head of romaine lettuce, chopped
4-6 cups spring mix lettuce
2 cups cherry tomatoes, halved
2 cups corn, fresh or defrosted frozen
2 avocados, diced
2 cups croutons
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Ingredients for the Ranch Dressing:
1 cup Greek
Yogurt
6 tablespoons
SOOC Herbes De Provence olive oil
½ cup buttermilk
1 tablespoon
Italian seasoning
1 tablespoon
dried parsley
1 teaspoon
fresh cracked pepper
1 teaspoon
salt
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Other Ideas:
For an extra kick of flavor, add a pinch of red pepper flakes to the parmesan cheese. You can also try experimenting with different seasonings, such as smoked paprika or dried basil.
If making ranch dressing is not your thing feel free to use a store bought or locally made dressing that suits your taste buds. This salad is also super good with a balsamic vinegar dressing as well.

Directions

1. In a large bowl or large gallon freezer bag, combine the chicken, olive oil, balsamic vinegar and Italian seasonings. Seal well or cover bowl and marinade for two hours or overnight. After done marinading throw on the grill over medium heat or cook in a pan over medium heat on your stove until cooked all the way through and set aside.

2. In a small bowl, mix the seasonings for the dressing and olive oil. In another bowl mix the Greek yogurt and the buttermilk. Slowly add the olive oil-seasoning mix in and mix all together by hand. Store in an airtight container and chill in the refrigerator (for up to one week).

3. Grab a large bowl and start to put your salad together. I like to layer it with all the ingredients one after another making it so every bite has tastes of all the ingredients in one. Once all the ingredients are in the bowl toss the salad with dressing and serve.