Description
BLT Chicken Salad Bowls are a vibrant and satisfying lunch option, perfect for busy teachers. This delightful dish features crispy bacon, juicy chicken, ripe cherry tomatoes, creamy avocado, and crunchy romaine lettuce, all drizzled with ranch dressing. Each bite bursts with fresh flavors and textures that will impress your colleagues during lunchtime. Quick to prepare and easy to customize, this salad is a must-try for anyone seeking a delicious meal that fuels their day.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 slices thick-cut bacon
- 1 cup cherry tomatoes, halved
- 4 cups romaine lettuce, chopped
- 1 avocado, diced
- ? cup ranch dressing
- 1 cup shredded cheddar cheese
Instructions
- Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 5-7 minutes per side until golden brown and cooked through. Let rest.
- In a separate pan, cook bacon until crispy (around 6-8 minutes). Drain on paper towels and chop into bite-sized pieces.
- Wash and chop romaine lettuce, halve cherry tomatoes, and dice avocado while the chicken rests.
- In a large bowl, mix together lettuce, tomatoes, bacon bits, avocado, and cheddar cheese.
- Cut rested chicken into strips or cubes. Add to salad mixture with ranch dressing; toss gently to combine.
- Transfer to bowls or plates and garnish with extra bacon or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 640
- Sugar: 3g
- Sodium: 960mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 48g
- Cholesterol: 145mg