blt salad

My chicken BLT salad with avocado is a simple meal that is inspired by a traditional bacon, lettuce and tomato sandwich. This is a great way to use leftover grilled chicken.

Chicken BLT salad with avocado

chicken breast

greens

avocado

bacon (diced)

tomatoes

Tablespoons ranch dressing

Make a bed of greens on a plate or in a big bowl.

Add all other ingredients, and top with your favorite ranch dressing.

Serve immediately.

Made with bacon, lettuce, tomatoes, and a creamy dressing, this BLT salad will be the star of dinner.

BLT Salad

bacon

romaine lettuce

grape tomatoes (sliced in half)

croutons

chives (minced)

sour cream (or mayonnaise)

milk

white vinegar

parsley

dill

garlic powder

salt

black pepper

basil

Bake

Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil and place a wire cooking rack on the baking sheet. Evenly space out the bacon out on the prepared pan and bake for 15-18 minutes or until the bacon is crispy and browned.

Combine

While the bacon is baking, mix together the milk and vinegar and allow to sit for 5 minutes. Add in the sour cream, parsley, dill, garlic, basil, salt, and pepper and mix well, adding in additional milk, 1 tablespoon of milk at a time, if needed to thin.

Chop

Wash and dry the lettuce well and then chop into bite-size pieces. Slice the tomatoes in half. Chop the cooked bacon into small pieces as well.

Toss

Toss together the lettuce, tomatoes, bacon, and 1/2 cup of the dressing together and place in a serving dish.

Top the salad with croutons and chopped chives.

Serve

Serve the salad immediately with additional dressing on the side.

This BLT Salad is a classic, but with a delicious twist in the form of hot bacon dressing. Skip the mayo or buttermilk vinaigrette and toss your greens, 'maters, and croutons with this tangy salty dressing instead. You'll still get a kick of creaminess from ripe avocados, with double the bacony flavor.&nbsp;

BLT Salad with Hot Bacon Dressing

bread

olive oil

tsp salt

tsp black pepper

tbsp red wine vinegar

tbsp honey

mustard

lettuce

butter lettuce

grape tomatoes (halved)

avocado (peeled, pitted, and diced)

Heat the oven to 400°F. Line a plate with several layers of paper towels and set aside.&nbsp;

Spread the bread cubes onto a baking sheet. Drizzle with the olive oil, then toss. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake until the croutons are golden brown and crispy, 10-12 minutes.

Place the strips of baking into a cold cast iron skillet. Turn the heat to medium-low and heat until the bacon starts to sizzle and render its fat. Continue cooking over low and slow heat, flipping the strips every few minutes, until the fat has rendered and the bacon is golden brown and crispy. Remove the bacon from the skillet using tongs and place onto the paper-towel lined plate to drain.

Allow the bacon fat to cool a bit while you prepare the remaining ingredients.&nbsp;

Add one tablespoon of the vinegar to the pan - be careful! It will sizzle. Once the sizzling dies down, add the remaining vinegar, honey, and mustard. Whisk, scraping up the bits from the bottom of the pan, until the dressing has emulsified.

In a large bowl, combine the romaine lettuce, butter lettuce, tomatoes, and croutons. Pour the dressing over the salad, and toss to combine.

Portion the salad into bowls and top with the diced avocado. Serve warm or at room temperature.&nbsp;

Vegan BLT salad with romaine, tempeh bacon, tomatoes, avocado, and creamy vegan ranch dressing. A satisfying, veggie-packed, plant-based meal with just 7 ingredients!

Vegan BLT Salad with Avocado &amp; Tempeh Bacon

tempeh bacon

vegan ranch dressing ((or store-bought))

head romaine lettuce, washed, dried, and chopped ((1 head yields ~6-8 cups or 360 g))

cherry tomatoes, quartered ((1 pint tomatoes yields ~2 cups))

English

avocado,

red onion, thinly sliced ((1/2 medium onion yields ~1 cup or 100 g))

Croutons ((or store-bought // gluten-free as needed))

TEMPEH BACON: For homemade tempeh bacon, prepare according to this recipe. If using store-bought, cook according to package instructions. Once cooked and slightly cooled, crumble the strips into ~1/4 inch pieces.

RANCH: Meanwhile, if making homemade vegan ranch, prepare it at this time.

CROUTONS (optional): If adding homemade croutons, prepare them at this time.

To a large mixing bowl, add chopped romaine lettuce, quartered cherry tomatoes, chopped cucumber, diced avocado, and thinly sliced red onion. Pour the vegan ranch dressing (starting with the lesser amount) on top of the salad and toss to combine. Add more dressing if desired.

Divide the salad between serving bowls and top with tempeh bacon crumbles and croutons (optional). Enjoy!

Salad without avocado or dressing will keep for up to 2-3 days. Dressing and tempeh bacon will keep stored separately for up to 4-5 days. Not freezer friendly.

This BLT Salad brings the delicious flavors of the classic sandwich to your new favorite salad! Tossed in creamy garlic dressing for the win!

Romaine lettuce

grape tomatoes

Sharp cheddar cheese (cubed)

Texas Toast croutons

chives (thinly sliced (optional))

mayonnaise

sour cream

buttermilk ((or regular milk

(For other uses, see Lettuce (disambiguation).) Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches...

butterhead lettuce

buttermilk

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Chope the lettuce and rinse. Use a salad spinner or paper towels to dry the lettuce. Place lettuce in a large serving bowl and set aside.

Slice the tomatoes in half and add them to the bowl.

Chop the cooked bacon and add it to the bowl along with the cheddar cheese.

Whisk together the mayo, sour cream, buttermilk, garlic powder, salt, and pepper in a medium bowl until smooth.

Pour the dressing over the salad and toss to coat. Top with croutons and chives and serve immediately.

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