Someone once called me a vegetable ninja because I have the ability to win over vegetable haters. High compliment for sure! One of the secrets to making a salad for a salad hater is to make it hearty and substantial so they miss the fact that they’re eating salad greens. Enter: BLT Salad.

Bacon is always a good insurance plan, but add tender chicken and a bomb vinaigrette? Your salad hater will be asking for thirds of this delicious salad that mimics a favorite sandwich.

BLT Chopped Salad

BLT salad with warm bacon vinaigrette… Have you ever? This unique, homemade dressing, made with bacon drippings, will literally blow your mind! It changed my salad game when I first tried it. The warm bacon vinaigrette adds a rich, savory depth to the salad, perfectly complementing the crisp lettuce and juicy tomatoes. The slightly sweet and tangy dressing, infused with the smoky flavor of bacon, elevates this classic salad to a whole new level of deliciousness. Once you try it, you'll never want to go back to regular dressings again.

Why You'll Love This BLT Chicken Salad Recipe

If you love a good BLT sandwich, you’ll appreciate this healthy twist on the classic. It’s all the deliciousness without the bread, making it ideal for low-carb or gluten-free diets. With simple ingredients and minimal prep time, this quick and easy salad is perfect for busy weeknights or a fast lunch. Whether served as a main course, a side dish, or at a gathering, this BLT Salad is sure to impress and satisfy everyone at the table.

BLT Salad with Chicken Ingredients

For The Salad

• Bacon
• Baby spinach or mixed salad greens
• Chicken (Cooked and shredded)
• Avocado
• Roma tomatoes

For The Dressing

• Bacon drippings
• Red onion
• Balsamic vinegar

How to Make BLT Chicken Salad With Warm Dressing

1. Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain.
2. Prepare the warm dressing by adding the onions and balsamic vinegar to the bacon drippings and stir to heat through.
3. Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado.
4. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.

How to Make Warm Dressing

1. Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.)
2. Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes.
3. Remove the pan from the heat.

BLT Chicken Salad Recipe Substitutions and Variations

Swap out the greens: Instead of spinach you can use Romaine lettuce (as long as you eat it immediately), or massaged kale.

Make it a grain bowl: Not in the mood for greens? Use a base of cooked farro, quinoa, or rice!

Tips for Making this BLT Chicken Salad Recipe

• Using rotisserie chicken makes this so much easier!
• Cook your bacon ahead of time and store the drippings until ready to use. Just heat them up in a pan and proceed with the recipe.
• Be sure not to overcook or burn the bacon or your drippings (and vinaigrette) will have a burned flavor.
• Don’t like onions? You can just leave them out.

What to Serve with this BLT Chicken Salad Recipe

This recipe is so hearty I almost forget that it’s a salad! I like to enjoy it as a main meal, but it would be a great side for a simple main meal.

BLT Chopped Salad Storage

If possible, store any leftover ingredients in separate containers to keep them fresh. Salads generally don’t keep well, and this is no exception, unfortunately.

If you loved this recipe, try this delicious Salad With Grilled Chicken next!

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BLT Chopped Salad

Yield: Serves 4

Additional Time: 30 minutes

Total Time: 30 minutes

When I learned you could make a vinaigrette with bacon drippings, my head nearly exploded. I love this take on a BLT in salad form using fresh baby spinach and a warm bacon vinaigrette.

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Ingredients

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• 6 slices uncooked bacon, cut into ½-inch pieces
• ½ medium red onion, sliced very thinly
• 3 T balsamic vinegar
• 10-12 ounces of fresh baby spinach or mixed salad greens
• 3 cups cooked, shredded chicken
• 1 avocado, peeled, pitted, and cubed
• 2 Roma tomatoes, seeded and chopped

Instructions

1. Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain. Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.)
2. Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes.
3. Remove the pan from the heat. Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado.
4. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.

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