BLT Salad with Chicken
This post may contain affiliate links. Read my full disclosure policy.
If you like BLTs, you’ll love this main course BLT salad.
If you like BLTs, then this flavor-packed BLT salad is for you. Along with the B, the L, and the T, there’s grilled chicken and shredded Cheddar cheese thrown in for good measure, making the salad substantial enough to serve as a main course. If you’d like to make all the components from scratch, I recommend this easy hands-off method for cooking the bacon and leftovers of this grilled chicken recipe. That said, I often use store-bought shortcuts for this salad, like pre-washed romaine hearts, fully-cooked bacon that just needs to be zapped in the microwave, and the grilled chicken slices sold in the refrigerated section at the grocery store (rotisserie chicken works great, too). The only thing I insist on making from scratch is the vinaigrette, and that only takes a few minutes. Keep in mind that the recipe makes two generous main course salads, so if you’re serving more people, adjust accordingly. The vinaigrette keeps nicely for several days and can be made ahead of time.
What you’ll need to make blt salad with chicken
Step-by-Step Instructions
Put the lettuce in a large bowl, pour about 1/2 cup of the vinaigrette onto the lettuce, and toss well. Taste and add a few more tablespoons of vinaigrette, if desired.
Add the bacon, chicken, tomatoes, and cheese.
Toss gently to combine. Serve the salad with the remaining dressing on the side.
you may also like
- Vietnamese Shredded Chicken Salad
- Spinach Salad with Warm Bacon Dressing
- Chinese-Style Chicken Salad with Sesame Ginger Dressing
- Broccoli Salad with Bacon, Cheddar & Almonds
- Cobb Salad
BLT Salad with Chicken
If you like BLTs, you’ll love this main course BLT salad.
Ingredients
- 8 cups (packed) cut romaine lettuce, from two large hearts
- ½ to ¾ cup vinaigrette, to taste
- 8 slices cooked bacon
- 1 heaping cup bite-sized cooked chicken (grilled, rotisserie, leftover, or store-bought)
- 1 cup grape tomatoes, halved
- ½ cup shredded Cheddar cheese
Instructions
- Put the lettuce in a large bowl, pour about ½ cup of the vinaigrette onto the lettuce, and toss well. Taste and add a few more tablespoons of vinaigrette, if desired. Add the remaining ingredients and toss gently to combine. Alternatively, spread the lettuce on a large serving platter and arrange the bacon, chicken, tomatoes, and cheese in diagonal rows on top. Serve the salad with the remaining dressing on the side.
Pair with
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Have both your cookbooks and love them. Very user friendly.. this salad is wonderful; living in FL always looking for ways to keep heat out of the kitchen. Have recently substituted fresh strawberries for the tomato and was a big hit. Keep the cookbooks coming
This was amazing and the dressing is wonderful!
This salad was so delicious! I absolutely love the vinaigrette dressing! A perfect, light salad for the summer! This will be a new staple in the Jenn Segal recipe rotation!
This was absolutely delicious! What a great salad for the upcoming warm summer days.
Husband gave it a thumbs up which is sometimes hard to get. Loved the vinaigrette too!
Definitely a keeper!
This was so good! I did make a bit of an alteration using a local baby salad greens mix rather than romaine. I also used honey mustard instead of both honey and mustard in the salad dressing. With a lovely sourdough from a local bakery, it was a perfect dinner for my husband and I.
Wow great salad! The dressing was not too sweet nor too acidic. Definitely a keeper.
This recipe was a big hit. We made Jen’s salad dressing and grilled chicken from the links in the recipe. All were excellent.
This was SO good! It’s going into our regular rotation for sure. The vinaigrette came out well; I appreciated the detailed instructions.
Simple, but delicious salad. We used thick-out bacon and followed the recipe exactly. The vinaigrette will definitely become a staple in our house—I would have gone with olive oil, but the recommendation for a neutral oil was spot on, as was the technique. Yet another great OUAC recipe.
Hi Jen,
I love your site and your recipes, first found you when looking for a Peruvian chicken recipe and fell in love with that one with the green sauce, omg, my friends love the sauce. I really enjoyed this salad and the vinaigrette, I too, added a little more honey to the dressing. Thank you for the recipes, they’re awesome!!
I just made this for Saturday night dinner and my wife and I both loved. I have to be honest though I changed the recipe just a little. I have a pretty strict rule not to change a recipe the first time but when I told my wife the ingredients she asked where the Mayo was added ( she loves blt’s with Mayo. I Actually had already made the dressing but decided to used Ms Segal’s fantastic Caesar dressing which I have been using for years. Was wonderful. Please keep up the good work.
We were going to have a chicken caesar salad for dinner last night but decided to try this instead. Delicious! It will be added to our favourite (particularly for summer) salad dinners.
This is a keeper. Our home version of BLT is sometimes referred to as a California BLT. Adding avocado and fried egg. For the salad sliced or diced avocado and halved hard boiled eggs (don’t toss) works well.