Craving something satisfyingly fresh, savory, and loaded with flavor in every bite? This BLT Salad with Chicken brings together crispy bacon, juicy grilled chicken, crunchy lettuce, and creamy avocado—basically everything you love about a classic BLT sandwich, but in a vibrant, hearty salad that’s perfect for lunch or a light dinner.
Why You’ll Love This Recipe
- Classic Comfort, Reinvented: The nostalgia of a BLT gets a modern, protein-packed upgrade with tender grilled chicken and a rainbow of crunchy veggies.
- Meal Prep Friendly: This BLT Salad with Chicken can be made ahead, and it holds up beautifully for lunches all week long.
- A Crowd Pleaser: Bacon, avocado, and chicken—what’s not to love? This salad is always a hit at picnics and potlucks.
- Endlessly Customizable: Swap in different dressings, greens, or add-ons to make it truly your own.
Ingredients You’ll Need
Every ingredient in this BLT Salad with Chicken really has a starring role—nothing complicated, just fresh, flavorful basics. These simple choices create a salad that’s anything but boring and absolutely loaded with crunchy, creamy, and savory notes in every forkful.
- Bacon (8 slices): Cooked crisp in the oven for irresistible crunch and smoky flavor throughout the salad.
- Chicken Thighs (8-10 boneless, skinless): Grilled for maximum juiciness and lightly seasoned as you like it—they’re the heartiest addition for a filling salad.
- Romaine Lettuce (4-6 cups, chopped): Crisp and naturally sweet, it forms a refreshing, sturdy base for all your toppings.
- Grape Tomatoes (1-2 cups, halved): Bursts of juiciness and gorgeous color; use as little or as much as you like.
- Corn (1 cup): Adds a pop of sweetness and beautiful yellow color—fresh, frozen, or canned all work!
- Small Red Onion (diced): For a zesty bite and a little color pop. Slice as thinly as you like, or soak in water for milder flavor.
- Avocados (2, sliced): Creamy richness that ties everything together. Look for avocados that yield slightly to the touch.
Variations
This BLT Salad with Chicken is unbelievably flexible—feel free to get creative! Whether you’re working with what’s in your fridge, accommodating dietary needs, or just in the mood for a change, there are so many easy ways to make it your own.
- Make It Vegetarian: Skip the chicken, double up on the avocado or add crispy chickpeas for extra protein and crunch.
- Add Cheese: A sprinkle of feta, blue cheese, or sharp cheddar brings another level of creamy, tangy flavor.
- Try Different Greens: Swap romaine for arugula, spinach, or a mixed baby greens blend for a fun twist.
- Switch Up the Dressing: Honey mustard is divine, but ranch, blue cheese, or even a simple balsamic vinaigrette all work beautifully.
How to Make BLT Salad with Chicken
Step 1: Crisp Up the Bacon
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup. Lay out your bacon strips side by side and let them bake—no need to babysit them on the stovetop. After 18-20 minutes, you’ll have perfectly crisp bacon! Remove, let drain on a paper-towel-lined plate, and chop into bite-sized pieces.
Step 2: Grill the Chicken
While your bacon works its magic, get your chicken going. Pat the thighs dry, season as you wish (I love a simple combo of salt, pepper, garlic powder, and smoked paprika), and grill over medium-high heat. Cook each side for 6 to 8 minutes, covered, until the juices run clear and the internal temperature hits 165°F. Let them rest for a few minutes, then chop into hearty cubes.
Step 3: Prep the Veggies
This is when the salad comes to life! Roughly chop your romaine, halve the grape tomatoes, and dice the red onion. If using frozen or canned corn, just make sure it’s well-drained. Slice your avocados just before serving to keep them vibrantly green.
Step 4: Assemble and Dress
In a large bowl, gently toss the chopped romaine, grilled chicken, bacon pieces, tomatoes, corn, and diced red onion. Nestle your avocado slices on top (they look gorgeous this way!). Serve with honey mustard dressing drizzled right on or on the side so everyone can customize their plate. Every bite is a celebration—dig in!
Pro Tips for Making BLT Salad with Chicken
- Ultimate Bacon Crunch: For extra-crispy bacon, bake it on a rack set inside your pan to let the fat drain away evenly as it cooks.
- Juicy, Flavorful Chicken: Don’t skimp on letting your chicken rest after grilling—the juices redistribute, keeping every bite tender.
- Avocado Magic: Toss avocado slices in a splash of lemon or lime juice to keep them bright and prevent browning on the salad.
- Layer, Don’t Overmix: Layer salad ingredients gently to show off the colors and keep delicate greens crisp rather than wilting from heavy toppings.
How to Serve BLT Salad with Chicken
Garnishes
I love to finish this BLT Salad with Chicken with a shower of freshly cracked black pepper and a sprinkle of chopped chives or green onions. If you like a touch of zest, add a squeeze of lemon or a pinch of flaky sea salt across the avocado. It brightens up the whole experience and makes your salad look restaurant-worthy!
Side Dishes
This salad is a meal on its own, but it happily shares the stage with a side of crusty bread, warm pita, or a bowl of soup—think tomato basil or a light corn chowder. If you want to serve it as part of a bigger spread, add a dish of fresh fruit or roasted potatoes for a picnic-inspired feast.
Creative Ways to Present
Serving BLT Salad with Chicken in individual Mason jars or clear glasses makes every layer pop (and is so fun for parties or packed lunches!). You can also create a beautiful layered platter, letting guests build their own bowl, or nestle everything inside lettuce leaves for a fun, hand-held option.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Keep dressing and avocado separate until ready to serve so the greens and toppings stay crisp and fresh.
Freezing
While the cooked chicken can be frozen for up to 2 months, the salad veggies and bacon don’t freeze well—they lose their lovely crunch. For best results, freeze just the cooked and cooled chicken thighs, thaw in the fridge, and assemble the BLT Salad with Chicken fresh when you’re ready.
Reheating
Salads are best served cold, but if you want warm chicken, simply reheat it gently in a skillet or microwave until just warmed through before tossing into your BLT Salad with Chicken. Bacon can be quickly crisped again in a hot pan for that fresh-cooked texture.
FAQs
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Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works well if you prefer leaner meat. Just be careful not to overcook it, as breasts can dry out more quickly than thighs. You may want to brine the breasts briefly for extra juiciness.
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What dressing goes best with BLT Salad with Chicken?
Homemade honey mustard is a fabulous match, but ranch, blue cheese, or a simple balsamic vinaigrette are all wonderful options! Feel free to set out a couple so everyone can choose their favorite.
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How far in advance can I make this salad?
You can prep the bacon, chicken, and chopped veggies up to 2 days ahead, storing each component separately. Wait to slice the avocado and toss everything together until just before serving for the crispiest, freshest results.
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Is BLT Salad with Chicken gluten-free?
Yes! The salad itself is naturally gluten-free. Just make sure to double-check any store-bought dressings and bacon to verify there’s no hidden gluten, and you’re good to go.
Final Thoughts
If you’re looking for a meal that’s both crave-worthy and totally fuss-free, BLT Salad with Chicken is your go-to. It’s bursting with color, crunch, and flavor, and guaranteed to make everyone at your table smile. I hope you give it a try and fall every bit as in love with it as I have!
Print
BLT Salad with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This BLT Salad with Chicken is a delightful combination of crispy bacon, tender grilled chicken, fresh vegetables, and creamy avocado, all tossed together in a delicious homemade honey mustard dressing. It’s a satisfying and flavorful salad that makes a perfect main course for a light and healthy meal.
Ingredients
Bacon:
- 8 slices bacon
Chicken:
- 8–10 boneless skinless chicken thighs
Salad:
- 4–6 cups chopped romaine lettuce
- 1–2 cup grape tomatoes, halved
- 1 cup corn
- 1 small red onion, diced
- 2 avocados
Instructions
- Bake the Bacon: Heat oven to 400F. Line a sheet pan with parchment paper, then place the bacon strips side by side. Bake the bacon for 18-20 minutes or until it’s reached your desired level of crispiness. Transfer the bacon with tongs to a paper towel-lined plate to absorb extra oil. Roughly chop into small pieces.
- Cook the Chicken: Season and grill the chicken thighs for 6 to 8 minutes on each side with the grill covered. Let rest for a couple of minutes before dicing.
- Assemble the Salad: Toss the romaine lettuce, red onions, tomatoes, corn, bacon, and diced chicken breasts together.
- Add Avocado: Top with sliced avocado.
- Serve: Serve with dressing on the side or drizzled on top.
Notes
- To make the homemade honey mustard dressing, mix equal parts mayonnaise, honey, and Dijon mustard.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 100mg
