BLT Chicken with Bacon (Print Page)
Juicy chicken, crispy bacon, ripe tomatoes, and fresh greens come together in a vibrant, easy-to-make salad.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts
02 - 6 slices bacon
→ Vegetables
03 - 6 cups romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1/4 small red onion, thinly sliced
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 2 teaspoons lemon juice
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper, to taste
→ Garnishes
12 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Cook bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Drain on paper towels and crumble once cool.
02 - Season chicken breasts with salt and pepper. In the same skillet, cook chicken over medium heat for 6–8 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
04 - In a large salad bowl, combine romaine lettuce, cherry tomatoes, avocado, and red onion.
05 - Add the sliced chicken and crumbled bacon to the salad bowl.
06 - Drizzle with the prepared dressing and toss gently to coat all ingredients evenly.
07 - Garnish with chopped chives or parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The creamy tangy dressing balances perfectly with salty crispy bacon
- Everything comes together in under 40 minutes with minimal cleanup
02 -
- Letting the chicken rest before slicing is crucial or all those juices will end up on your cutting board instead of in your salad
- The dressing tastes better after sitting for 10 minutes so make it first while the bacon cooks
03 -
- Cook your bacon in the oven at 400 degrees for 15 minutes for the most perfectly even crispy results without the mess
- Slice the avocado just before serving and toss it with a little lemon juice to prevent browning