Chicken BLT Salad with Spicy Avocado Ranch Dressing
Chicken BLT Salad with Spicy Avocado Ranch Dressing is fresh, cool, crunchy and easy! The classic sandwich gets a makeover here into a salad with a spicy ranch dressing!
Servings: 4
Ingredients
Dressing
- 1 cup buttermilk
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 large ripe avocados
- 2 jalapeno peppers seeded if desired
- 3 cloves garlic minced
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper to taste
Salad
- 12 strips thin bacon cut into 4 smaller strips
- Romaine or red leaf lettuce
- 2 grilled chicken breasts
- Thinly sliced red onion
- Roma tomatoes
- 1 large avocado pitted and cut into wedges
Instructions
Dressing
- Combine all ingredients in a food processor or blender and process until smooth. Refrigerate until needed.
Salad
- Cut the bacon strips in half widthwise, then cut in half lengthwise to create four "mini" strips of bacon. Place in a skillet or saute pan. Cook over medium heat until crisp. Drain on paper towels.
- Place lettuce in salad bowls or on a plate. Top with chicken, red onion, tomatoes, avocado and bacon. Drizzle wtih dressing. Serve immediately.
Notes
10-minute cook time does not include grilling the chicken. Any type of cooked chicken breast will work.
TIP:
- Instead of just cooking and crumbling the bacon over the Chicken BLT salad, I like to garnish with mini bacon strips. Simply cut a strip of bacon in half widthwise, then cut it lengthwise.
- The dressing can be made and the chicken grilled 1 day ahead of time. Refrigerate until needed.
Nutrition
Serving: 1 | Calories: 835kcal | Carbohydrates: 17g | Protein: 32g | Fat: 72g | Saturated Fat: 13g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 499mg | Potassium: 1078mg | Fiber: 10g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 25mg | Calcium: 111mg | Iron: 2mg