Grilled Chicken BLT Salad

Grilled Chicken BLT Salad: savory grilled chicken, crispy bacon, fresh lettuce, cherry tomatoes, and creamy ranch dressing come together in a delicious summer salad - make it tonight!

The classic BLT gets a delicious twist in this Grilled Chicken BLT Salad, combining the crispiest bacon, freshest lettuce, juiciest cherry tomatoes, and most tender grilled chicken, all tied together with a rich ranch dressing and crunchy croutons – a satisfying and flavorful salad that’s perfect for any summer gathering!

Ready Time

40 mins


10 servings


  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 20 slices of thick-cut bacon
  • 40 romaine lettuce leaves
  • 40 cherry tomatoes, halved
  • 2 large ripe avocados, diced
  • 1 cup of Maytag blue cheese crumbles
  • 1 cup of croutons
  • 2 cups of prepared ranch dressing


Preheat your grill to medium-high heat.

Season the chicken with your favorite seasonings, then grill for 5-6 minutes per side, or until cooked through.

Let the chicken rest for a few minutes before slicing it thinly.

Meanwhile, cook the bacon in a large skillet over medium heat until crispy.

Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease.

In a large bowl, combine the romaine lettuce, cherry tomatoes, diced avocado, crumbled blue cheese, and crispy bacon.

In a small bowl, whisk together the prepared ranch dressing and a pinch of salt and pepper to taste.

To assemble the salads, place a portion of the lettuce mixture onto a plate, top with sliced grilled chicken, and drizzle with the ranch dressing.

Sprinkle some croutons on top and serve immediately.

Repeat for the remaining 9 salads.


Since the recipe serves 10, consider doubling the ingredients if you’re planning a bigger gathering or event. For the chicken, pat it dry with paper towels before seasoning to help the seasonings stick better.

Don’t overcrowd the grill, grill in batches if necessary, and adjust the cooking time accordingly.

To make the salad more substantial, add some toasted bread croutons or serve with crusty bread on the side. Prepare the ranch dressing mixture ahead of time and store it in the fridge for up to 24 hours.

Keep the crumbled blue cheese refrigerated until ready to assemble the salads, as it can get soggy if left out for too long.

For a vegetarian version, replace the grilled chicken with roasted or grilled portobello mushrooms or eggplant slices.

Nutrional Value

  • Calories: 542
  • Total Fat: 42g
  • Saturated Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 940mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 43g
Grilled Chicken BLT Salad
Grilled Chicken BLT Salad

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