Ingredients needed
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 BLT salad
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.
What to serve with blt chicken salad
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.
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