BLT chicken with fresh greens (Printable)

Tender chicken, crispy bacon, ripe tomatoes, avocado, and crunchy lettuce combine with a tangy dressing.

# What You'll 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

# How to Make It:

01 - Cook the 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 chopped romaine lettuce, halved cherry tomatoes, diced avocado, and thinly sliced red onion.
05 - Top the salad with the sliced chicken and crumbled bacon, distributing evenly across the vegetables.
06 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Hacks:

01 -
  • Everything you adore about a classic BLT sandwich happens here, but with enough protein to make it a proper meal
  • The creamy homemade dressing ties all the textures together without overpowering the fresh ingredients
02 -
  • Warm bacon and chicken against cold lettuce creates the perfect temperature contrast, so serve right after assembling
  • The dressing can be made up to 3 days ahead and stored in the refrigerator, but bring it to room temperature before using
03 -
  • Pat your lettuce completely dry with paper towels or spin it in a salad spinner so the dressing actually sticks to the leaves
  • Season the chicken more aggressively than you think you need to since it is the main flavor driver in the salad

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