BLT Grilled Chicken Salad

5 from 1 vote

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

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: salad

Author: Megan Olson

Ingredients

For the Chicken and Bacon:

2 slices Turkey Bacon or pork bacon see note
1/4 lb Chicken Breast
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/4 teaspoon Paprika

For the Salad:

4 cups Romaine Lettuce or mixed greens of choice
1/4 cup Carrots shredded
1 cup Summer Squash diced with skin on
1 cup Cherry Tomatoes sliced in half

For the Dressing:

1/2 tablespoon Olive Oil
1/2 tablespoon White Balsamic Vinegar
1/4 cup Spicy Mustard or dijon mustard

US Customary - Metric

Instructions

Cook the turkey bacon according to package instructions. Remove from the pan, pat dry and set aside.
Wrap the chicken breast in plastic wrap then using a mallet or back of a drinking glass flatten the breast evenly. Remove from the plastic wrap, lightly spray the chicken breast with olive oil then add salt, pepper, garlic powder and paprika. Rub it into the chicken breast on both sides.
Cook the chicken breast either on a grill or a grill pan. If using a grill pan, cook 10-12 minutes total (5-6 minutes on both sides) on medium-high heat. Remove from the grill once cooked and set aside on a plate.
Combine the ingredients for the dressing in a small bowl, stir then place in the refrigerator to marinade while you prepare the salad.
Prepare the salad by placing all the ingredients for the salad in a large bowl. Roughly chop the turkey bacon and add to the top of the salad. Slice the chicken breast and place on top. Drizzle with the dressing and serve immediately!

Notes

Using 2 slices of pork bacon adds 200 calories with a total of 31 grams of fat. I used turkey bacon in this recipe to keep it lighter and better balanced.

Nutrition