Description
A protein-packed salad for BLT lovers! This flavor-packed Rosemary Chicken BLT Salad combines crisp salad greens, spice rubbed chicken, smoky bacon, colorful tveggies & a dynamite dressing you’ll LOVE.
Ingredients
Scale
For The Rosemary Chicken:
- 1 pound boneless, skinless chicken breast, pounded to even thickness*
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 Tablespoon minced fresh rosemary*
For the Salad:
- 6-8 cups lettuce or mixed greens
- 8 ounces bacon, cooked and crumbled
- 1 cups sliced baby tomatoes
- 1 cup sliced cucumbers
- 1 avocado, sliced
- 1 green onion, sliced
- 1 batch Homemade Ranch Dressing (Our recipe is naturally dairy-free & paleo!)
Instructions
- First, Make The Spice Rub. In a small bowl, combine salt, garlic, paprika, pepper, onion powder, and fresh rosemary. Whisk or stir until evenly blended.
- Prep The Chicken. If you haven’t already, pound the chicken out to an even thickness and rub both sides of the chicken with the spice rub. You want it well coated!
- Cook Chicken. Air fry the chicken at 380 degrees 12-15 minutes, or until the internal temperature reaches 165 degrees F. Alternatively, you can grill the chicken 4-5 minutes per side or pan-cook in a little olive oil 4-5 minutes per side on medium heat, or until the chicken reaches 165 degrees F. Let the chicken rest 5 minutes, then cut into thin slices or cubes.
- Assemble The Salad. In a large salad bowl (or individual bowls), combine lettuce, tomatoes, cucumber, green onion, bacon, avocado, and chicken. Drizzle with dressing and stir to combine.
- Serve & Store. Enjoy salad right away and store leftover components separately in the fridge, for best results. Dressing will keep fresh up to 1 week, and chicken and bacon will keep in an airtight container in the fridge 3-4 days.
Notes
- Chicken. Pounding the chicken out to an even thickness helps it cook more evenly and consistently. Or, you can buy thinly sliced chicken cutlets. I usually aim for the chicken to be about 3/4 of an inch thick, but it can be as thin as 1/2 an inch or as thick as an inch. You’ll just need to adjust your cook time accordingly.
- Salad Dressing. We love our homemade ranch dressing, but you can also serve this salad with green goddess dressing, balsamic vinaigrette, honey mustard dressing, creamy parmesan dressing, or caesar dressing. It’s all delicious!
- Bacon. I usually bake my bacon in the oven on a sheet pan lined with foil. 375 degrees F for 15-20 minutes is usually perfect. I freeze any leftovers for another night!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Fryer
- Cuisine: American