Chicken BLT Salad
Chicken BLT salad is one of my new favorites for lunch or a light dinner. Everything you love about a BLT is in this salad without the bread. Made with romaine lettuce, baby kale, cherry tomatoes, red onion slices, avocado, juicy cubed chicken breast, and bacon bits drizzled with blue cheese dressing. I have included a recipe for the dressing and if you don’t like blue cheese, just leave it out. Salads are easy to make and so cool and refreshing, not to mention healthy. Ready to eat in 15 minutes or less it’s a complete meal or a tasty side dish.
Ingredients needed to make Chicken BLT Salad:
For the dressing:
- 1 small container plain Greek yogurt (5.3 oz)
- 2 tbsp real mayonnaise
- 1/4 cup buttermilk or 2% milk soured with 1 tsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp worchestershire sauce
- 1/8 tsp garlic powder
- 1/8 tsp onion salt or powder
- 1/2 tsp dried mustard
- Salt and pepper to taste
- 1/2 cup crumbled blue cheese (you can mash it up with the yogurt if you don’t want it chunky), optional if you don’t like blue cheese
Salad ingredients:
- 1 head of romaine lettuce, chopped (about 6 cups)
- 1 cup baby kale or chopped kale
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 medium avocado, cubed
- 1/4 red onion, thinly sliced
- 4 slices bacon, cooked and chopped
- 2 cups cooked chicken breast, chopped (may use rotissierie, air fried or grilled chicken)
How to make Chicken BLT Salad:
Make the dressing:
- In a small bowl or 2 cup measuring cup whisk all ingredients together until well blended.
- Add the blue cheese and season with salt and pepper. If you want a smoother dressing, mash the blue cheese in with the yogurt before mixing with a fork.
- If you don’t like blue cheese you can totally leave it out.
- Let dressing chill while making the salad. You can make it ahead of time and let it chill longer to blend the flavors if you have time.
- Makes 2 cups of dressing.
For the salad:
- Place the lettuce and kale in a large salad bowl. Add tomatoes, bacon, chicken, onions, and avocado to top of the salad. Toss everything together.
- Drizzle dressing on individual servings in case you have leftovers so salad doesn’t become soggy.
Notes:
- You can store leftover salad in the refrigerator in an air tight container for 1 day but the salad is best eaten the same day.
- Store the dressing separately in the refrigerator in a covered container. Dressing is good for up to 5 days.
- You can use your favorite bottled dressing in place of homemade. I would recommend ranch, green goddess or blue cheese dressing.
- This salad would also be good served in a tortilla wrap if you want something more hearty. See wrap directions in my recipe for Chicken Caesar Salad Wrap.
Other yummy salad recipes to try:
- Asian Chicken Salad
- Greek Chicken Salad
- Oriental Ramen Noodle Salad
- Taco Salad
- Chicken Caesar Salad Wrap
Chicken BLT Salad
Chicken BLT salad is one of my new favorites for lunch or a light dinner. Everything you love about a BLT is in this salad without the bread.
Ingredients
For the dressing:
- 1 small container plain Greek yogurt (5.3 oz)
- 2 tbsp real mayonnaise
- 1/4 cup buttermilk or 2% milk soured with 1 tsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp worchestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp onion salt or powder
- 1/2 tsp dried mustard
- Salt and pepper to taste
- 1/2 cup crumbled blue cheese (you can mash it up with the yogurt if you don't want it chunky), optional if you don't like blue cheese
For the salad:
- 1 head romaine lettuce, chopped (about 6 cups)
- 1 cup baby kale or chopped kale
- 1 cup cherry or grape tomatoes, halved
- 1 medium avocado, cubed
- 1/4 red onion, thinly sliced
- 4 slices bacon, cooked and chopped
- 2 cups cooked chicken breast, chopped (may use rotissierie, air fried or grilled chicken
Instructions
Make the dressing:
- In a small bowl or 2 cup measuring cup whisk all ingredients together until well blended.
- Add the blue cheese and season with salt and pepper. If you want a smoother dressing, mash the blue cheese in with the yogurt before mixing with a fork. If you don't like blue cheese you can totally leave it out.
- Let dressing chill while making the salad. You can make it ahead of time and let it chill longer to blend the flavors if you have time.
- Makes 2 cups of dressing.
To make the salad:
- Place the lettuce and kale in a large salad bowl. Add tomatoes, bacon, chicken, onions, and avocado to top of the salad. Toss everything together.
- Drizzle dressing on individual servings in case you have leftovers so salad doesn't become soggy.
- Notes: *You can store leftover salad in the refrigerator in air tight container for 1 day but the salad is best eaten the same day. *Store the dressing separately in the refrigerator in a covered container. Dressing is good for up to 5 days. *You can use your favorite bottled dressing in place of homemade. I would recommend ranch, green goddess or blue cheese dressing. *This salad would also be good served in a tortilla wrap if you want something more hearty. See wrap directions in my recipe for Chicken Caesar Salad Wrap. *Serving size for dressing is 3 tbsp per serving and calories are 64.
Nutrition
Calories: 259kcal
Tried this recipe?Let us know how it was!