Bleu Cheese Chicken Salad Recipe

Prepare and grill chicken

Pat the chicken breasts dry. Rub with 1 tablespoon olive oil, sprinkle garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper evenly on both sides. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill the breasts 5–7 minutes per side (time will vary by thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly across the grain. If using leftover cooked chicken, slice and proceed to assembly.

Make vinaigrette

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the finely minced shallot. Whisk (or shake if using a jar) while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Season to taste with salt and freshly ground black pepper. Taste and adjust acidity or sweetness with extra vinegar or honey as desired. Refrigerate if not using right away; bring to room temperature before dressing salad.

Cook bacon

If bacon is not yet cooked, cook 4 strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.

In a large salad bowl, add 6 cups mixed salad greens. Scatter 1 cup halved grape tomatoes and 1/4 cup thinly sliced red onion (optional) over the greens.

Add the sliced grilled chicken and chopped bacon evenly over the greens and tomatoes.

Sprinkle 3 ounces crumbled bleu cheese across the salad, then add the diced avocado. Drizzle the prepared balsamic vinaigrette over the salad — start with about 2–3 tablespoons and add more to taste.

Gently toss the salad to combine, taking care not to mash the avocado. Taste and season with additional salt and freshly ground black pepper if desired.

Divide the salad onto plates or serve family-style. Garnish with extra bleu cheese crumbles or a light drizzle of balsamic reduction if desired.