BLT Grilled Chicken Salad
A classic BLT Grilled Chicken Salad! Fresh lettuce topped with tomatoes, squash, crispy bacon and drizzled in a balsamic mustard dressing! Great for lunch or dinner! Gluten Free + Low Calorie + Paleo + Low Carb
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Calories: 418kcal
For the salad:
- 4 cups romaine lettuce or mixed greens of choice
- 6 slices turkey bacon uncured, sugar free
- 1 cup summer squash diced
- 1 cup cherry tomatoes sliced in half
Spray a grill pan with cooking spray. Bring to a medium heat.
Combine the ingredients for the dressing in a small bowl. Set in the refrigerator to marinade.
Place the chicken breasts on a plate, drizzle the extra virgin olive oil over each breast then the seasonings.
Place on the grill pan and cook 7 minutes then flip and cook another 5-7 minutes until cooked through. Remove from the grill pan and place on a clean plate.
While the chicken rests, add the turkey bacon to the pan and cook 3-4 minutes on each side. Remove from the pan then slice into 1/2-inch pieces.
Prepare the salads by placing the ingredients for the salads in a large bowl with the dressing and tossing together. Divide into two bowls.
Slice the chicken breasts widthwise on an angle and place on top of the salad with the sliced turkey bacon. Serve immediately!
Serving: 1serving | Calories: 418kcal | Carbohydrates: 12g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 1463mg | Potassium: 1171mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8945IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg