Can I make this salad dairy-free?

Absolutely! For the dressing, use dairy-free yogurt and mayo. Skip the mozzarella or replace it with your favorite dairy-free cheese alternative. The salad will still be delicious and satisfying without the cheese component.

How can I make this salad more filling?

To make this salad even more substantial, consider adding cooked quinoa, brown rice, or farro to the mix. These whole grains will add fiber and make the salad more satisfying. You could also increase the amount of protein by adding more chicken or including hard-boiled eggs.

Is there a shortcut for busy weeknights?

Yes! Use rotisserie chicken instead of cooking chicken from scratch—just toss it with the seasonings and a bit of olive oil. Use pre-cooked bacon or bacon bits, and pre-washed, pre-chopped romaine lettuce. Pre-shredded cheese can replace the cubed mozzarella if you're really in a hurry.

Can I prepare this for a party or potluck?

This salad is perfect for gatherings! For best results at a party, keep the dressing separate and toss just before serving. You can prepare all components up to a day ahead and store them separately in the refrigerator. For a potluck presentation, consider layering the ingredients in a clear glass bowl for visual appeal.

Healthy Creamy Chicken BLT Salad Recipe

Description

A healthy and creamy Chicken BLT Salad featuring a flavorful dressing, juicy chicken, and a medley of fresh ingredients for a nutritious and satisfying meal.

Ingredients

Units Scale

Dressing:

3 tbs Greek yogurt
1 tbs mayo of choice
1 tbs ketchup
Salt and pepper to taste

Chicken:

2 chicken breasts, diced
1 tbs oil
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste

Salad:

1 heart romaine lettuce, sliced thinly
6 strips bacon, cooked and chopped
4 mini cucumbers, sliced
1 1/2 cup corn kernels
5 oz fresh mozzarella, cubed
1 pint cherry tomatoes, halved and juices squeezed out

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Instructions

Prepare the dressing: Whisk together Greek yogurt, mayo of choice, and ketchup. Season with salt and pepper to taste. Ensure the flavors are well combined for a smooth and creamy finish.
Season and cook the chicken: Coat the diced chicken with oil and then evenly sprinkle it with paprika, chili powder, onion powder, garlic powder, dried oregano, and salt and pepper. Heat a large pan on medium-high heat and cook the chicken pieces for 3-4 minutes on each side until golden and fully cooked.
Toss the salad ingredients: In a large bowl, combine the sliced romaine lettuce, cooked and chopped bacon, sliced cucumbers, corn kernels, cubed fresh mozzarella, and prepared cherry tomatoes. Gently mix to evenly distribute all ingredients.
Assemble and dress the salad: Add the cooked chicken and prepared dressing to the salad bowl. Toss everything together to coat the salad evenly with the creamy dressing. Adjust seasoning if needed before serving.

Notes

You can substitute Greek yogurt with sour cream for a slightly tangier dressing.
Leftover salad can be stored in an airtight container for up to two days, but it’s best served fresh.
Feel free to add croutons or toasted nuts for extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg