Chicken “BLT” Salad

By Sweet July

The beloved sandwich in salad form.

Serves: 4

Time: 20 minutes

Rating: ★ ★ ★ ★ ★

Everyone loves a BLT, so we were inspired to turn it into a quick salad that’s anything but boring.

All the classic players are present—even the “mayo” (a creamy white wine vinegar dressing) and the “bread” (crunchy and delicious croutons), plus a few extra special touches.

Ingredients

- CROUTONS
- 3 slices brioche bread, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste

- CREAMY WHITE WINE VINEGAR DRESSING
- 3 tbsp mayonnaise
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove, grated
- 1 tbsp maple syrup
- 1 tsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 1/8 tsp black pepper
- Salt, to taste
- 1/4 cup olive oil

- SALAD
- 2 chicken breasts, cooked and diced (a rotisserie chicken works great!)
- 6 slices bacon, cooked and chopped
- 8 cups romaine, chopped
- 1 c cherry tomatoes, halved
- ½ c feta cheese, crumbled
- 1 large avocado, pitted and sliced

Instruction

step 1

Preheat oven to 350 degrees. Add bread cubes into a large bowl and drizzle with olive oil and seasonings. Toss to coat well before spreading out onto a nonstick large-rimmed baking sheet. Bake in a preheated 350-degree oven for 5 minutes before flipping over and cooking for another 5 minutes or until golden brown and crispy. Keep an eye on them as they’ll crisp up fast. Remove from oven and allow cooling before handling.

step 2

Whisk together the mayonnaise, white wine vinegar, Dijon mustard, garlic clove, maple syrup, salt and pepper. Slowly whisk in the olive oil. Stir in chives and dill. Chill until ready to serve.

step 3

To build the salad, start by adding a layer of romaine to a large salad bowl. Add the chicken, bacon, tomatoes, feta cheese, croutons and avocado. Serve salad dressing on the side or drizzle and toss before serving.