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If you love the flavors of a BLT but want something fresher and lighter, this BLT salad with grilled chicken gives you all the crunch, smokiness, and tang in a fork-friendly version. It is hearty enough for a main course while still feeling light and fresh.
I first made this on a hot summer day when turning on the oven was out of the question. The family loved it so much it became a regular weeknight dinner.
Ingredients
- Romaine lettuce: provides a crisp fresh base choose firm bright green leaves
- Vinaigrette: adds tangy brightness make from scratch for best flavor or use a good quality store bought option
- Cooked bacon: delivers smoky salty crunch thick cut works best for staying crisp in the salad
- Cooked chicken: gives lean satisfying protein grilled or rotisserie are both excellent choices
- Grape tomatoes: offer sweet juicy bursts choose firm ripe ones for best taste
- Shredded cheddar cheese: brings a creamy sharp element use a quality aged variety for more depth
Step-by-Step Instructions
- Prepare the Lettuce:
- Cut romaine into bite sized pieces rinse well and dry thoroughly so the dressing adheres perfectly
- Dress the Greens:
- Place lettuce in a large bowl pour about half a cup of vinaigrette over the top and toss gently until coated taste and add more dressing if desired
- Add the Toppings:
- Scatter bacon chicken tomatoes and cheddar evenly over the greens ensuring a good mix for every bite
- Toss and Serve:
- Mix gently so the lettuce stays crisp serve with extra vinaigrette on the side for those who like a more generous coating
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The bacon is my favorite part of this salad its aroma takes me back to lazy Sunday mornings when the whole house smelled like breakfast and everyone lingered at the table a little longer
Storage Tips
Store salad components separately in airtight containers in the refrigerator for up to two days assemble just before serving to keep lettuce crisp
Ingredient Substitutions
Swap cheddar for feta for a tangier flavor try turkey bacon for a leaner option or replace chicken with grilled shrimp for a seafood variation
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Serving Suggestions
Pair with crusty artisan bread for a complete meal or serve alongside a light soup add avocado slices for a creamy complement to the smoky bacon
Cultural and Historical Context
The BLT sandwich became a classic in American diners in the early 1900s and turning it into a salad is a modern way to enjoy the same flavors without the bread while keeping the spirit of the dish alive
Frequently Asked Questions About Recipes
- → Can I use rotisserie chicken instead of grilled chicken?
Absolutely! Rotisserie chicken works perfectly and saves time. Simply shred or cut it into bite-sized pieces before adding to the salad.
- → How long does the vinaigrette keep?
The homemade vinaigrette stays fresh for several days when stored in the refrigerator. Make it ahead of time to let the flavors develop.
- → What's the best way to keep leftover salad fresh?
Store leftover salad in an airtight container for up to one day. Keep the dressing separate to maintain the lettuce's crispness.
- → Can I make this salad gluten-free?
Yes, this salad is naturally gluten-free adaptable. Just verify that your vinaigrette ingredients and bacon are gluten-free certified.
- → How do I prevent the lettuce from getting soggy?
Thoroughly dry the romaine lettuce after washing and add the vinaigrette just before serving. This helps the dressing adhere without making the leaves wilt.
- → What other cheeses work well in this salad?
While cheddar is classic, you can substitute with crumbled feta for tanginess, blue cheese for boldness, or goat cheese for creaminess.