Chicken BLT Salad with Buttermilk Dressing

Chicken BLT Salad with Buttermilk Dressing

I found this recipe in a fitness magazine. Unlike most “fitness” recipes, this one is actually delicious! The chicken prep is how I make up batches of chicken a couple times a month and freeze in individual portions for lunches. The dressing is to die for – despite being healthy!

Chicken BLT Salad with Buttermilk Dressing 

  • 4-5 slices bacon, cooked and crumbled
  • croutons (or grilled crusty bread, torn into pieces)
  • 4 cups tightly packed chopped romaine lettuce
  • 1 pint grape tomatoes, halved
  • 2 chicken breasts
  • olive oil
  • kosher salt, fresh cracked pepper, chili powder, Old Bay


  • 1/3 cup low-fat buttermilk, well shaken
  • 2 T light mayonnaise
  • 2 t cider vinegar
  • 1 t Dijon mustard (I prefer Grey Poupon Country Dijon)
  • 1/2 t minced garlic
  • 1/4 t kosher salt
  • 1/8 teaspoon freshly ground black pepper

Preheat grill. Clean the chicken of any fat. Butterfly breasts (or I just buy cutlets). Rub each with a little olive oil, and season both sides with salt, pepper, chili powder, and a little Old Bay. Grill over med-high until done (just ~2-3 min per side) and set aside to rest. Alternatively, the chicken can be baked at 400F for ~10-15 minutes.

Combine the lettuce and dressing and toss. Parcel out to 4 plates. Slice the chicken across the grain. Top the lettuce servings with the bacon, croutons, tomatoes, and chicken. Serves 4.


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