Chicken BLT Salad

This Chicken BLT Salad takes everything you love about the classic sandwich and turns it into a fresh, summer-ready meal. Crisp leafy lettuce is piled high with juicy chicken, crispy bacon, sweet tomatoes, avocado, and sliced red onions. But what really pulls it all together is the homemade dill pickle ranch dressing — a creamy, tangy dressing loaded with chives, fresh dill, and pickle juice.

Course Appetizer, dinner, Main Course, Salad, salad dressing

Cuisine American

Keyword pan-seared chicken, bacon, blt salad, dill pickle, ranch dressing, summer salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 725

Author Kristen-The Epicurean Mouse

Ingredients

Dill Pickle Ranch Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 tbsp pickle brine
1/4 cup dill pickle finely diced
1 tsp dill pickle seasoning or to taste
1 tbsp fresh dill finely chopped
2 tsp fresh chives sliced thin
salt and pepper to taste

Chicken BLT Salad

2 tbsp olive oil
2 boneless, skinless chicken breast seasoned with salt and pepper
8 oz bacon
8 cups curly leaf lettuce or other mixed greens
4 radishes sliced thin
6 Compari tomatoes quartered
1/2 small red onion sliced thin
2 avocado sliced

Instructions

Make the dressing. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, pickle juice, diced pickles, dill pickle seasoning, chives, and dill. Then, taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cook the bacon. Preheat oven to 375℉. Then, line a baking sheet with foil and place a wire rack on top. Lay the bacon strips in a single layer on the rack. Bake for 15-20 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to cool, then chop or crumble.
Cook the chicken. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. You can grill them, pan-sear them, or even use leftover cooked chicken. Let them rest for a few minutes, then slice thinly.
Assemble the salad. Layer the greens on a large platter or big bowl. Then, top with the tomatoes, onion, avocado, radishes, bacon, and sliced chicken. Drizzle the ranch dressing over the top, or serve it on the side.

Nutrition