Chicken B.l.t. Salad Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2–3/4 inch. Rub both sides with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika (if using). Let rest 10 minutes at room temperature while you preheat the grill or pan.

Cook chicken

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Cook bacon

While chicken rests, cook bacon in a skillet over medium heat until crisp, 6–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then chop or crumble into bite-sized pieces.

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic and 1 teaspoon extra-virgin olive oil until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as desired.

Place 6 cups mixed greens in a large bowl or divide among 2 plates. Top with 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion and sliced avocado if using.

Add sliced grilled chicken and crumbled bacon evenly over the salad.

Drizzle dressing over each salad (about half the dressing per plate) or serve dressing on the side. Toss lightly to coat, or leave arranged if you prefer.

Garnish with chopped parsley or chives and a lemon wedge. Serve immediately.