This chicken BLT salad bowl is sure to leave you dreaming for more. It has all the deliciousness of a classic BLT sandwich, but in one bowl and minus the bread, of course.
While I know chicken does not traditionally belong on a BLT, it makes this salad more substantial and offers greater staying power. The cucumber may seem out of the ordinary too, but to me, it’s integral. My mom always put cucumber slices on our BLTs when I was a kid, so it’s a must. Plus, I love the dose of freshness and crunch it provides. I actually never liked tomato or mayo on my BLT back then anyway, so the cucumber was a nice swap.
As for the dressing, it consists of avocado oil mayonnaise, apple cider vinegar, coconut milk and fresh chives. The coconut milk makes it just thin enough to drizzle and the chives add a nice bit of zest.
Above all, this chicken BLT salad bowl is fresh, savory, creamy, crisp, satisfying and nutrient-dense. It is perfection!
All the flavors of a BLT in the form of a salad, plus the addition of chicken and cucumber. Topped with avocado oil mayonnaise dressing.
- 2 boneless skinless chicken breasts, cooked and sliced
- 4 strips good-quality bacon
- 4 cups romaine lettuce, chopped
- 1/2 cup cucumber, peeled and diced
- 2/3 cup cherry tomatoes, halved or quartered if big
- 2.5 Tbsp avocado oil mayonnaise, either homemade or store-bought
- 1 Tbsp full-fat coconut milk
- 1/4 tsp apple cider vinegar
- 1-2 Tbsp chives, chopped
- Sea salt and black pepper, to taste
Cook bacon on stove over medium-low heat, turning frequently to cook through. Once done to your liking, place on a paper towel-lined plate.
Assemble the dressing by mixing together the mayonnaise, coconut milk, apple cider vinegar, chives, sea salt and black pepper. Taste and adjust flavors to your liking. Set aside.
Split the lettuce, cucumber and tomatoes between two bowls. Slice or crumble the cooked bacon and divide among the bowls. Then, top each salad with the sliced chicken breast.
Drizzle the dressing on top of each salad and serve.