Rosemary Chicken BLT Salad – This salad is anything but boring. Flavorful chicken with an herby crust, crispy bacon, colorful tomatoes, and a dynamite dressing. It’s everything I’m looking for.
Here’s the thing: salad has a bad reputation. I think there are a lot of people who picture a wilted, boring collection of limp lettuce leaves and maybe a string or two of purple cabbage and dried out carrots. But salad is one of my favorite foods, primarily because I believe in topping it with as many goodies as possible.
This Rosemary Chicken BLT Salad is anything but boring. It’s everything I’m looking for.
The rosemary chicken gets its flavor from fresh (or dried) rosemary and punchy steak seasoning (think crushed red pepper flakes, garlic, onion, etc.). Cooked in a skillet (I use cast iron for the crispiest finish), the herbs form an incredible crispy crust, while the inside stays tender and juicy. Paired with a little smoky-ness from the bacon, fresh veggies, some creamy avocado, and drizzled with a flavorful dressing… YES PLEASE!
This salad is paleo and Whole30 friendly, and it’s just plain delicious. It’s a flavorful and filling lunch or dinner. You can cook the chicken and bacon ahead of time and keep it ready to go for packed lunches throughout the week, or make a double batch and pair the leftover chicken with some veggies and sweet potatoes for an easy meal made from leftovers.
Let’s talk dressing. I’ve tried two amazing dressings with this salad and honestly, both were incredible. My super simple honey mustard dressing is a gorgeous blend of sweet and tangy, while my Creamy Avocado Ranch lends a feeling of richness and a happy boost of flavor. Consider this a choose-your-own-adventure sort of salad.
Change it up. This salad easily lends itself to plenty of other veggies. I love adding diced carrot and cucumber, though you can also toss in some roasted red peppers, diced jicama, fresh celery, or even something like peperoncinis for a little kick. Feel free to add as many veggies as you like! You could even add some crispy croutons for more crunch (so long as you’re not doing Whole30).
Heat a drizzle of olive oil in a skillet over medium heat.
Sprinkle one side of the chicken breast with steak seasoning, rosemary, and a little salt and pepper. When the oil is warm, place chicken seasoned side down in the skillet. Sprinkle the unseasoned side with remaining steak seasoning, rosemary, and a little salt and pepper.
Cook 6-8 minutes per side, or until chicken is completely cooked through and no pink remains. Let rest 2-3 minutes, before slicing.
To assemble the salad:
Pile greens on individual plates (or in a big serving bowl). Sprinkle over bacon, sliced tomatoes, avocado slices and cooked chicken on top. Drizzle with desired dressing and enjoy!
For honey mustard dressing:
In a small jar or bowl, whisk together honey, mustard, and mayonnaise/vegannaise until completely smooth. Stir in salt, pepper, and dill. Taste and add more seasoning or herbs as desired.