Chicken BLT Salad Recipe

Side view of a chicken BLT salad with honey mustard dressing.

5 from 2 votes

Chicken BLT Salad is a hearty and satisfying main dish salad, with plenty of proteins, veggies, and good fats. Top the best grilled chicken salad with a delicious honey mustard dressing!

Course Salad

Cuisine American

Keyword grilled chicken cobb salad

Prep Time 20

Cook Time 30

Total Time 50

Servings medium salads

Calories 631kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts
2 Tablespoons olive oil
2 Tablespoons lower sodium soy sauce
1 Tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried ginger
kosher salt and freshly ground black pepper - to taste

For the other ingredients:

16 cups salad greens - any greens
1/3 cup red onions - sliced thin
1 ½ cup cherry tomatoes - sliced in half
6 large hardboiled eggs - sliced in fourths
6 slices bacon - crumbled
1 cup feta cheese (or goat cheese) - crumbled
1-2 large avocados - sliced thin

For the honey mustard dressing

1/3 cup plain Greek yogurt - full-fat
3 Tablespoons dijon mustard
3 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons apple cider vinegar
kosher salt and freshly ground black pepper - to taste

Instructions

Mix up the dressing by combining all ingredients - the yogurt, olive oil, dijon mustard, honey, apple cider vinegar, and seasonings. Store in a mason jar and keep chilled until serving.
1/3 cup plain Greek yogurt, 3 Tablespoons olive oil, 3 Tablespoons dijon mustard, 2 Tablespoons honey, 2 Tablespoons apple cider vinegar, kosher salt and freshly ground black pepper
Place chicken breasts in a storage bag. Mix the marinade ingredients in a small bowl, and pour over top the chicken. Let marinate for at least an hour. (If chicken breasts are extra large, butterfly them.)
2 pounds chicken breasts, 2 Tablespoons olive oil, 2 Tablespoons lower sodium soy sauce, 1 Tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon dried ginger, kosher salt and freshly ground black pepper
Light an outdoor grill to medium heat. Place the chicken on the grill and add seasoned salt (if desired). Cook until done - a digital thermometer should read 160 (allow carry-over cooking to get to 165) degrees. Remove the chicken and let rest for at least 10 minutes. Slice.
Clean and chop the veggies. Cook the eggs and bacon, and let cool.
To serve, add the ingredients to a large bowl or individual salad bowls - the lettuce, tomatoes, onions, eggs, bacon, cheese, and sliced avocado. Top with the dressing, and enjoy.
16 cups salad greens, 1 ½ cup cherry tomatoes, 1/3 cup red onions, 6 large hardboiled eggs, 6 slices bacon, 1 cup feta cheese (or goat cheese), 1-2 large avocados,

Notes

Don't like honey mustard dressing? Try my Honey Balsamic Vinaigrette or my Spinach Salad Dressing instead!

Nutrition