Hearty Grilled Chicken BLT Salad

Here’s my go-to grilled chicken BLT salad recipe that combines the classic flavors of a BLT sandwich with fresh greens and tender grilled chicken. It’s simple to put together and makes the perfect lunch or light dinner, especially during warm weather.

This salad has become one of my most-made recipes during busy weeknights. I often make extra grilled chicken so we can throw together another salad the next day. After all, who doesn’t love having delicious leftovers ready to go?

What Kind of Chicken Should I Use?

For this grilled BLT salad, boneless skinless chicken breasts are your best bet, though you could swap in chicken thighs if you prefer darker meat. The key is to choose pieces that are roughly the same thickness – if your chicken breasts are really thick on one end, you might want to butterfly them or pound them a bit flatter so they cook evenly on the grill. Fresh chicken works great here, but if you’re using frozen, just make sure it’s completely thawed and patted dry before grilling. When shopping, look for chicken breasts that are pink in color with little to no brown spots and feel firm to the touch.

Options for Substitutions

This BLT salad is pretty flexible and you can make several easy swaps if needed:

• Chicken breasts: You can use chicken thighs instead – they’re actually more forgiving on the grill and stay juicy. Turkey cutlets work well too, just adjust cooking time as they’re usually thinner.
• Bacon: Regular bacon works just as well as streaky bacon. For a lighter option, try turkey bacon. If you’re going meat-free, coconut bacon or tempeh bacon are good alternatives.
• Lemon juice: Out of lemons? Use lime juice or apple cider vinegar in the same amounts for both marinade and dressing.
• Dried oregano: Feel free to use dried basil, Italian seasoning, or even herbs de Provence. Fresh herbs work too – just use 3 times the amount since dried herbs are more concentrated.
• Avocado: If avocados aren’t ripe or available, you can skip them or add some sliced cucumber for that fresh crunch.
• Baby tomatoes: Regular tomatoes cut into chunks work just fine. You can also try different colored tomatoes for variety.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling chicken for this salad is getting the timing right – chicken breasts can go from perfectly cooked to dry and tough in just a few minutes, so use a meat thermometer and remove them from the grill when they reach 155°F (they’ll continue cooking to a safe 165°F while resting).

Another common mistake is not letting the chicken marinate long enough – give it at least 30 minutes, but no more than 2 hours, as the lemon juice can start to break down the meat’s texture if left too long.

When assembling the salad, avoid the temptation to add the hot chicken and bacon directly to the lettuce, as this will wilt your greens – instead, let them cool for about 5 minutes first, and toss the salad right before serving to keep everything crisp and fresh.

For the best flavor, season your salad in layers – this means adding a pinch of salt and pepper to the chicken while grilling, to the vegetables while prepping, and finally adjusting the seasoning of the completed salad.

What to Serve With BLT Chicken Salad?

This hearty salad works great as a complete meal on its own, but there are some tasty sides that can make it even better! A warm, crusty baguette or some homemade garlic bread is perfect for soaking up the lemony dressing at the bottom of the bowl. If you’re looking to add more vegetables, try serving it with grilled corn on the cob in summer or some roasted sweet potato wedges for extra comfort. For a light but filling addition, I like to add a scoop of quinoa or brown rice on the side – it catches all the good flavors from the dressing and makes the meal more filling.

Storage Instructions

Keep Fresh: If you’ve got leftover grilled chicken BLT salad components, store them separately! Keep the cooked chicken and bacon in an airtight container in the fridge for up to 3 days. Store the prepped veggies in a separate container, and keep that dressing in its own little jar – this way everything stays crisp and fresh.

Prep Ahead: Want to meal prep this salad? Go for it! Grill the chicken and cook the bacon up to 2 days ahead. You can wash and chop the lettuce, and mix up the dressing too. Just wait to slice the avocado and add the dressing until you’re ready to eat – nobody likes brown avocados or soggy lettuce!

Pack for Lunch: Taking this to work? Layer the ingredients in a container with the heartier items at the bottom (chicken, tomatoes) and delicate lettuce on top. Pack the dressing separately in a small container and the avocado wrapped tightly – this way everything stays fresh until lunchtime. Just toss it all together when you’re ready to eat!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 140-160 g
• Fat: 130-150 g
• Carbohydrates: 30-35 g

Ingredients

For the marinade:

• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 garlic cloves (freshly minced for best flavor)
• 2 tbsp lemon juice
• 1 tsp dried oregano

For the salad:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 avocado, sliced
• Baby tomatoes, halved (halved for easier eating)
• 8 slices streaky bacon (crisply cooked)
• Lettuce leaves (such as romaine or butter lettuce)

For the dressing:

• Salt and pepper, to taste (freshly ground preferred)
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp dried oregano

Step 1: Prepare the Marinade

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 2 garlic cloves, crushed
• 1 tsp salt
• 1/2 tsp black pepper

In a medium bowl, combine the olive oil, lemon juice, dried oregano, crushed garlic, salt, and black pepper.

Mix thoroughly to ensure the marinade is well emulsified.

Pour the marinade over your chicken and set it aside to marinate while you preheat your grill or grill pan.

Step 2: Grill the Marinated Chicken

• marinated chicken from Step 1

Preheat your grill or grill pan over medium-high heat.

Place the marinated chicken onto the hot surface and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through.

The internal temperature should reach at least 165°F (74°C).

Once done, remove the chicken from the grill and let it rest for at least 5 minutes before slicing—I find this really keeps the chicken juicy and flavorful.

Step 3: Assemble the Salad

• sliced chicken from Step 2
• lettuce
• tomatoes
• avocado
• crispy bacon

On each serving plate, lay down a generous bed of lettuce, then top with fresh tomatoes, sliced avocado, crispy bacon, and chicken that has been sliced after resting.

Arrange the ingredients attractively for the best presentation.

Step 4: Make and Drizzle the Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• salt and pepper to taste

Combine your reserved dressing ingredients (such as olive oil, lemon juice, and a pinch of dried oregano) in a small bowl and mix well.

Drizzle the dressing over the assembled salad just before serving.

I like to use an extra squeeze of lemon juice on top for a really fresh finish.