BLT Chicken Salad is my current salad obsession, and it’s perfect for lunch!
When I was a kid, we ate lots of BLTs on Wonder bread (I still remember the mayo making the bread stick to the roof of my mouth!), store-bought mayo, and a few slices of bacon.
There’s a certain nostalgia to this combination of BLT flavors, so I’m not surprised that lately, I’ve been on a kick with the salad version of this classic American favorite.
What’s in this BLT Salad?
Of course, my salad has no bread and uses lettuce, tomato, and sweet onion as the base. I used iceberg lettuce because I like the crunchy freshness, but feel free to use whatever lettuce or greens you like.
It’s also low carb and keto-friendly just as it is.
Is this BLT Salad Paleo?
Could you make a gluten-free, “paleo” bread to put these ingredients on it? I suppose, but I’m not a fan of paleo baking – it’s time-consuming and the ingredients are expensive – so I just skip the bread-like vehicles and stick to veggies.
Topping it with some quick, oven-baked chicken (or using up whatever’s leftover in the fridge) adds much-needed protein. Of course, if you are doing Whole30, use compliant bacon!
Dressing This Paleo BLT Chicken Salad
I dressed the whole thing with leftover chimichurri, but the sky is really the limit. Some ideas from the recipe archives:
This BLT Chicken Salad would also be great if you subbed out the chicken for chopped up leftover burger patties to make a burger salad! Get creative with it.
BLT Chicken Salad Recipe
Get the recipe for this super tasty and really easy BLT Chicken Salad. This crunchy salad has all the flavors of a BLT, just without the bread. It's paleo, Whole30-friendly and gluten-free!
- 1 lb chicken breast
- Sea salt and pepper
- 4 to 6 strips bacon
- 1 head iceberg lettuce cored and chopped
- 2 tomatoes seeded and diced
- 1/2 cup sweet onion thinly sliced (about 1/4 medium sweet onion)
- Dressing of choice
First you’ll get the chicken cooked. Preheat the oven to 400F and line a baking sheet with parchment paper or aluminum foil. Arrange the chicken on the sheet in one layer and sprinkle with salt and pepper. If the chicken breasts are very thick, I make them thinner by slicing them in half using a butterfly cut all the way through the meat. Bake for 12 to 15 minutes or until the chicken is no longer pink. Allow to cool, then chop or dice and set aside.
Lower the oven temperature to 350F. Line a baking sheet with parchment or aluminum foil. Arrange the bacon on the sheet in one layer. Bake for about 15 minutes or until the bacon is cooked to your desired doneness. I like mine crispy for this salad to provide some texture. Remove from the oven and cool, then chop it.
To serve, in a large bowl toss the lettuce, tomato, onion, and cooked chicken in your dressing of choice, then top with the crispy bacon.
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