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Chicken BLT Salad

chicken blt salad.
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5 from 1 review

Just like a BLT sandwich, but salad-style with some chicken to make it a filling lunch or dinner. It’s all here – crispy bacon, juicy cherry tomatoes, a creamy yogurt-mayo dressing, plus easy homemade croutons. Perfect for a light dinner or prep ahead for easy lunches. 

Ingredients

Scale

Croutons

  • 1 slice country white sandwich bread, cut into small cubes
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • 1 pinch kosher salt

Dressing

  • 1/4 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 3 tsp lemon juice
  • 1 tsp chopped parsley
  • 1/4 tsp kosher salt

Everything Else

  • 2 slices thick-cut bacon
  • 8 oz (1/2-inch-thick ) boneless chicken breast, seasoned with kosher salt
  • 6 cups torn green leaf lettuce
  • 4 oz cherry tomatoes, halved
  • Ground black pepper, to taste

Instructions

  1.  Preheat the oven to 350°F. On a baking sheet, spread the bread cubes into an even layer. Coat the cubes with olive oil, garlic powder, and salt. Stir them around to coat them evenly.
  2. Bake the croutons for 5 minutes. Stir them around the sheet pan and bake them for 3 to 5 minutes or until lightly toasted. Set them aside to cool.
  3. While the croutons bake, make the dressing. Combine the yogurt, mayonnaise, lemon juice, parsley, and salt in a small bowl. Set the dressing aside.
  4.  Place the bacon in a 10-inch skillet and turn the heat to medium. Cook the bacon until it’s crispy and has rendered its fat. Transfer the bacon to a plate lined with a paper towel. Remove the excess bacon fat from the pan, leaving just enough to coat the bottom of the pan.
  5. In the same pan, cook the chicken over medium heat for 4 to 5 minutes on one side. Turn the chicken and cook it for 4 to 5 minutes or until its internal temperature is 165°F. Transfer the chicken to a cutting board to rest while you make the salads.
  6. Divide the lettuce and tomatoes between two plates or bowls. Slice the bacon slices into 1-inch pieces and place on the salads.  Slice the chicken and place it on the salads. Top the salads with the croutons, drizzle with the dressing, and finish it with ground black pepper to taste.

Notes

Make ahead: You can make the croutons ahead, but allow them to cool fully before storing them in an airtight container. They will keep at room temperature for several days. You can cook the chicken and bacon ahead and store them in the refrigerator for three to four days. The dressing will also keep for several days in the fridge. 

Nutrition

Find it online: https://www.girlgonegourmet.com/chicken-blt-salad/