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
Servings: 2 servings
Ingredients
For the chicken:
- 1/2 lb chicken breast
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
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
For the dressing:
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon white balsamic vinegar
- 1/4 cup spicy mustard
Instructions
- 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!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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