Grilled Chicken BLT Salad
Juicy grilled chicken BLT salad is everything you want from a salad and more. Crispy bacon, creamy avocado and punchy lemon-herb dressing all come together to make this salad recipe simply irresistible.
Ingredients You’ll Need
- Chicken. I used boneless skinless chicken breasts but boneless chicken thighs will be delicious too. I marinated the chicken in olive oil, lemon juice, garlic powder, salt and pepper.
- Bacon. I used streaky bacon.
- Lettuce. Use your favorite crisp lettuce. Romaine lettuce, Cos, etc.
- Tomatoes. Cherry tomatoes, baby tomatoes, baby plum tomatoes will all work.
- Avocado.
- For the dressing: Extra-virgin olive oil, dried oregano, fresh lemon juice, salt and black pepper.
How To Make Chicken BLT Salad
- Marinate the chicken: Mix together the marinade ingredients, pour over the chicken then allow to marinate.
- Cook the chicken and bacon: Cook the chicken in a hot grill pan (or outdoor grill). I prefer cooking the bacon in the air fryer. Alternatively bake the bacon in a hot oven until crisp or cooked to your preference.
- Assemble the salad: Arrange lettuce on a large serving platter then top with ripe tomatoes, sliced avocado, crispy bacon and the sliced chicken. To make the dressing, combine olive oil, lemon juice, oregano and salt and pour over the salad before serving.
How to make grilled chicken for salad
Make a quick marinade with olive oil, lemon juice, garlic, herbs of your choice (rosemary, thyme and oregano are always a safe bet) and season generously with salt and pepper. Pour over boneless, skinless chicken breasts and allow to marinate while you heat the grill or grill pan. Cook the chicken for 3-4 minutes per side, depending on thickness, until cooked through and golden brown on both sides. The internal temperature should be 75°C or 165°F. Remove from the heat and allow to rest for at least 5 minutes before slicing. You can also use pan fried chicken for this recipe.
Why is it important to let meat rest after cooking?
Resting meat or chicken allows the juices to be redistributed throughout the meat instead of running out onto the cutting board. This is because the meat tenses up during cooking and allowing it to rest, literally allows the meat to relax and will result in juicier meat or chicken.
Can I make this ahead?
The chicken can be marinated for up to 24 hours in the fridge. Cooked chicken can be kept in an airtight container in the refrigerator for up to 3 days. To prep the salad in advance, I would keep the dressing separate as it will cause the lettuce to wilt. Slice the avocado and dress the salad right before serving.
Serving Suggestions
This salad is a fantastic gluten-free/keto meal on its own. If you want to add side dishes, a loaf of crusty bread is always delicious with salad.
Ingredients
For the grilled chicken
- 4 chicken breasts boneless + skinless
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 2 garlic cloves crushed
- 1 tsp salt
- ½ tsp black pepper
For the salad
- 8 strips streaky bacon cooked to your preference
- lettuce
- baby tomatoes halved
- 1 avocado sliced
For the lemon-herb dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Combine all the marinade ingredients and mix well. Pour over the chicken and allow to marinade while you pre-heat the grill or grill pan on the stove.
- Cook the the chicken for 4-5 minutes per side (depending on thickness) until cooked through and golden brown on both sides.
- Remove from the heat and allow to rest for at least 5 minutes before slicing.
- To assemble the salad, add a bed of lettuce to serving plates and top with tomatoes, sliced avocado, crispy bacon and sliced chicken.
- Mix together the dressing ingredients then drizzle over the salad before serving.