BLT Chicken Salad
This easy BLT chicken salad combines juicy marinated grilled chicken, crispy bacon, and fresh lettuce and tomatoes, all tossed in a creamy Greek yogurt dressing. Perfect for lunch or dinner!
Servings: 4 servings
Equipment
Ingredients
For the chicken:
- 2 large skinless, boneless chicken breasts (about ¾-1 pound total)
- 4 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 2 teaspoons dried parsley or Italian seasoning
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon garlic powder
For the salad:
- 5 slices bacon cooked and crumbled
- 1 small head iceberg lettuce chopped
- 1 cup cherry tomatoes halved
- 2-3 spring onions thinly sliced
For the dressing:
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and freshly ground black pepper to taste
Instructions
- Prep the chicken. Place the chicken breasts in a Ziploc bag. Using a meat mallet, pound the chicken to a ½-inch thickness. Transfer the chicken to a bowl, or use the same Ziploc bag if the meat mallet didn't pierce it. Add the olive oil, parsley, paprika powder, garlic powder, and salt and pepper to the chicken. Set aside to marinate for 30 minutes.
- Grill the chicken. Preheat the grill pan (or an outdoor grill) to medium-high heat. Add the chicken to the grill pan (or oiled grill grates) and cook for 5 minutes per side or until the internal temperature of the chicken registers at 165ºF. Remove it from the pan or grill and let the chicken rest for 5-10 minutes before cutting into bite-sized pieces. Discard any remaining marinade.
- Make the dressing. In a bowl, whisk together the yogurt, mayonnaise, garlic powder, onion powder, salt, and pepper in a bowl.
- Assemble the salad. Add the chopped lettuce, cherry tomatoes, bacon, chicken, and spring onions to a large salad bowl.
- Serve. Drizzle the prepared dressing over the salad. Toss and serve.
Notes
- This is a great recipe for leftover cooked chicken. You can use rotisserie chicken, too.
- Use any ripe, juicy tomatoes you like. Cherry, grape, Roma, or chopped vine tomatoes all work well.
- Use chilled ingredients or chill the dressing before you add it over the salad.
- Add dill weed to the dressing for a different flavor.
Nutrition
Serving: 3cups | Calories: 453kcal | Carbohydrates: 4g | Protein: 24g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 381mg | Potassium: 516mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg
