Grilled Chicken, Avocado & Ranch BLT Salad
This Grilled Chicken, Avocado & Ranch BLT Salad is made healthier thanks to turkey bacon and a mayo-free ranch dressing!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 557kcal
- 1 lb chicken breasts
- 2 cups baby kale
- 1 head Romaine lettuce
- 1 red onion, sliced
- 1 avocado, sliced
- 8 slices turkey bacon
- 1 cup bocconcini cheese, sliced in half
- 1 cup heirloom cherry tomatoes, sliced in half
Homemade Ranch
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
Balsamic Chicken Marinade
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp salt
Preheat BBQ to med-high heat. Slice chicken breasts in half lengthwise. Place in a large plastic bag with marinade ingredients and mix together well, letting sit for 10 min or so.
Meanwhile, add romaine and baby kale to big salad bowls. Add 1/4 cup cherry tomatoes and bocconcini to each. Divide red onion and sliced avocado among each.
BBQ chicken for 4-5 min per side. Alternatively, chicken can be cooked in a 425 F degree oven for 15-20 minutes. Remove from BBQ/oven and set aside, then slice when cooled slightly.
Meanwhile, mix together ingredients for ranch dressing and cook turkey bacon (5-7 min on med-high heat, flipping occasionally).
Add chicken to each salad, toss with dressing and serve! If meal prepping, add all ingredients to resealable containers and serve dressing in small containers on the side. Refrigerate up to 5 days.
Calories: 557kcal | Carbohydrates: 23g | Protein: 44g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1838mg | Potassium: 1529mg | Fiber: 8g | Sugar: 8g | Vitamin A: 18276IU | Vitamin C: 67mg | Calcium: 789mg | Iron: 4mg