BLT Salad with Chicken

We took all the flavors of a BLT and turned it into a hearty salad by adding in some juicy chicken breasts. Topped off with our homemade ranch dressing, this is one salad we can't get enough of.

Course Dinner

Cuisine American

Keyword salad

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 631kcal

Author Karly Campbell

Ingredients

For the chicken:

1 pound boneless, skinless chicken breasts
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

For the salad:

12 cups chopped romaine hearts
8 slices bacon fried and crumbled
2 cups halved cherry tomatoes
½ cup diced green onions
½ avocado
2 avocados sliced
Keto Ranch Dressing see notes

Instructions

To make the chicken:

Trim any fat from the chicken breasts.
Add all of the seasonings to a small container and stir to combine.
Season both sides of the chicken with the seasoning to coat.
Heat the oil and butter in a skillet over medium heat. Add the chicken and cook on both sides, about 5-6 minutes each, until cooked through.
Set aside to rest while you prepare the salad.

To make the salad:

Divide the romaine evenly between 4 salad bowls.
Sprinkle each salad with the bacon, tomatoes, and green onions.
Slice the avocados and arrange evenly over the salads. Slice the chicken breasts into thin strips and arrange evenly over the salad.
Serve topped with ranch dressing.

Notes

We use about ¼ cup of ranch dressing per salad. Our keto ranch dressing has 1 net carb per 2 tablespoons and is not included in the nutrition information in this recipe. You can add the carbs depending on how much dressing you like.

Nutrition