BLT Chicken Salad Bowl (Print View)

Juicy chicken, crispy bacon, ripe tomatoes, and fresh greens combined for a flavorful main dish.

# 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

# Step-by-Step 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 to make the dressing.
04 - In a large salad bowl, combine lettuce, cherry tomatoes, avocado, and red onion.
05 - Add the sliced chicken and crumbled bacon to the salad.
06 - Drizzle with the dressing and toss gently to combine.
07 - Garnish with chopped chives or parsley, if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The creamy homemade dressing ties everything together without overpowering the fresh vegetables
  • You get that perfect BLT satisfaction without needing bread or turning on the oven
  • It comes together in under 40 minutes but tastes like something from a restaurant
02 -
  • Letting the chicken rest for those full 5 minutes makes all the difference between juicy and dry slices
  • The dressing can be made up to 3 days ahead and stored in the refrigerator—just give it a good whisk before using
  • If you're meal prepping keep the dressing and bacon separate until you're ready to eat or everything gets soggy
03 -
  • Cook your bacon in the oven at 400°F for 15 minutes for perfectly crispy results with zero mess
  • Use the same skillet for both bacon and chicken to build layers of flavor in every component
  • Let the dressing sit at room temperature for 10 minutes before serving—it coats the salad more evenly

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