Marilyns Treats

· 56 Comments

BLT Salad With Chicken Strips

Recipe Archive· Salad

The addition of the spinach, lettuce and avocado help me justify eating bacon.Great for summer, after a busy day or a simple brunch on the weekend this salad is the answer to all your time restrictions.

Love a good bacon, lettuce and tomato sandwich? Want to ditch the carbs in the bread? In order to justify eating bacon I need to find a way to offset some of the calories. The addition of the spinach, lettuce and avocado help me do just that. Great for summer, after a busy day or a simple brunch on the weekend this salad is the answer to all your time restrictions. Enjoy! #salad #chicken #Veggies

The addition of the spinach, lettuce and avocado help me justify eating bacon.Great for summer, after a busy day or a simple brunch on the weekend this salad is the answer to all your time restrictions.

BLT Salad With Chicken Strips

Love a good bacon, lettuce and tomato sandwich? Want to ditch the carbs in the bread? In order to justify eating bacon I need to find a way to offset some of the calories. The addition of the spinach, lettuce and avocado help me do just that. #salad #chicken #Veggie
5 from 7 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: chicken, veggies
Method: None
Skill Level: Intermediate
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Adjust Servings: 4
Calories: 290kcal
Author: Marilyn

Ingredients

  • 8 cups loosely packed chopped romaine lettuce or spinach
  • 1 cup halved cherry tomatoes
  • 8 slices Cooked Bacon chopped
  • 16 oz dairy chicken strips grilled or breaded or rotisserie chicken
  • 1/4 cup Classic Ranch Dressing
  • 8 oz Shredded Cheese any type. I used 3 cheese
  • avocado

Instructions

  • Layer half of each ingredient in large serving bowl. Repeat layers.
  • Refrigerate 4 hours.
  • Toss just before serving.

Video

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 290kcal (15%) | Carbohydrates: 8g (3%) | Protein: 30g (60%) | Fat: 16g (25%) | Saturated Fat: 4.5g (23%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 85mg (28%) | Sodium: 410mg (17%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 5g (6%) | Vitamin A: 8500IU (170%) | Vitamin C: 24.8mg (30%) | Calcium: 100mg (10%) | Iron: 1.8mg (10%)
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Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

    • Marilyn says

      I am glad you like the recipe Cherryl. I love sprucing up a salad and make it a meal. I hope you get to make it! Enjoy your week!

      Reply

  8. Amy says

    I love your method of making room for the bacon! This salad sounds so delicious. I am so looking forward to summer and Salad Season. Thank you for sharing this recipe, and for hosting Over the Moon.

    Reply

  11. Nikki Frank-Hamilton says

    Marilyn, love a great Blt, in fact we had them this week with a wedge salad on the side. DUH! I could have thrown it all into one entree and not had to make two items! DUH! Especially since good gluten free bread is so expensive! Thanks for the idea!

    Reply

  14. Miz Helen says

    Marilyn,
    You have given me some of my favorites in a wonderful salad, it looks fantastic! Thanks so much for sharing with us today at Full Plate Thursday and have a great weekend!
    Miz Helen

    Reply

  27. Laurie says

    Ah. . . chicken and bacon . . .excellent combination! Looks delicious Marilyn! Pinning to share 🙂 Thanks for linking up with us this week on Snickerdoodle Create-Bake-Make Link Party!

    Reply

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