AppetizerSalad

Grilled Chicken And Bacon Cucumber BLT Salad

  

The sun hung high and heavy in the sky, and even the lemonade seemed to sweat. Guests arrived fanning themselves with sunhats and paper programs, dabbing their necks with napkins, looking for any sliver of shade they could find.

The grill was going, the music was playing, and the buffet table was starting to fill up with all the rich, celebratory dishes we’d planned baked pastas, buttery rolls, fried appetizers, creamy dips. That’s when I thought back to a salad I used to make when the kids were smaller, tearing around the backyard on similar sweltering afternoons.

It was my go-to when I needed a dish that was simple but crowd-pleasing a fresh twist on a classic BLT, upgraded with grilled chicken for heartiness and crunchy cucumber slices for that hydrating, garden-fresh snap. Toss it all in creamy ranch dressing and it becomes more than just a salad it becomes a relief from the heat, a balancing act on a plate.

While others were focused on frosting cakes and basting ribs, I was in the kitchen searing chicken, slicing vegetables, and building something refreshing from the ground up. When I finally placed the Grilled Chicken And Bacon Cucumber BLT Salad on the table, it didn’t look like much next to all the decadent dishes but the bowl emptied faster than anything else. People came back for seconds, asking what was in it. And just like that, a humble salad became the star of the summer spread.

Short Description

This Grilled Chicken & Bacon Cucumber BLT Salad is a refreshing twist on the classic BLT packed with grilled chicken, crispy bacon, crunchy cucumbers, juicy tomatoes, and tossed in creamy ranch dressing. A hearty, chilled salad perfect for warm days or as a party appetizer.

Key Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 6 slices bacon, cooked and crumbled
  • 1 English cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 4 cups chopped romaine or iceberg lettuce
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup ranch dressing
  • Freshly ground black pepper, for garnish

Tools Needed

  • Grill or grill pan
  • Tongs
  • Knife and cutting board
  • Salad bowl
  • Measuring spoons
  • Mixing spoons

Cooking Instructions

Step 1: Season and Grill the Chicken
Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.

Step 2: Prepare the Bacon
While the chicken rests, cook the bacon until crisp. Use a skillet over medium heat or bake at 400°F (200°C) for 15 minutes. Drain on paper towels and crumble into bite-sized pieces.

Step 3: Build the Salad Base
In a large salad bowl, combine the chopped lettuce, sliced cucumber, cherry tomatoes, and red onion if using. Add most of the bacon, reserving a little for topping.

Step 4: Add Chicken and Dressing
Add the sliced grilled chicken to the bowl. Drizzle with ranch dressing and toss gently until all the ingredients are lightly coated. Sprinkle the remaining bacon over the top and finish with freshly ground black pepper.

Step 5: Serve Fresh
Serve immediately on a large platter or in individual bowls. Garnish with extra cucumbers or herbs for an extra refreshing touch.

Why You’ll Love This Recipe

– Perfect balance of protein, crunch, and creaminess

– Light but filling great for hot weather

– Customizable with your favorite veggies

– Easy to prepare ahead for parties

– Kid-friendly and crowd-pleasing

Mistakes to Avoid & Solutions

Overcooking the chicken: Use a meat thermometer to check doneness. Remove at 165°F for juicy results.

Soggy salad: Dry all veggies thoroughly after washing.

Too much dressing: Start with less; you can always add more.

Floppy bacon: Let it cool on a wire rack or paper towel to retain crispness.

Dressing too early: Toss right before serving to keep textures crisp.

Serving and Pairing Suggestions

– Serve as a light main or a starter at garden parties.

– Pairs well with iced tea, lemonade, or white wine.

– Great with crusty garlic bread or grilled flatbread on the side.

– Present in a large shallow bowl or layered on a platter for visual appeal.

Storage and Reheating Tips

– Store components separately if not serving immediately.

– Keep leftover salad in an airtight container for up to 1 day (dressed).

– Undressed veggies and cooked meat can last 2–3 days refrigerated.

– Reheat chicken gently in a skillet or microwave before adding to fresh greens.

FAQs

1. Can I use rotisserie chicken instead?
Yes! It saves time and still tastes great.

2. What’s the best substitute for ranch dressing?
Try Caesar, blue cheese, or a homemade Greek yogurt-based dressing.

3. Can I make this vegetarian?
Omit the chicken and bacon, and add avocado or hard-boiled eggs.

4. What lettuce works best?
Romaine and iceberg hold up best to the heavier toppings and dressing.

5. Can I prep this ahead for a party?
Yes! Prep and store ingredients separately. Toss together right before serving.

Tips & Tricks

– Marinate chicken in ranch seasoning overnight for extra flavor.

– Use a mandoline to get evenly sliced cucumbers.

– Chill the salad bowl beforehand to keep everything crisp.

– Add croutons or toasted nuts for more crunch.

– Use turkey bacon or tempeh bacon for a lighter variation.

Recipe Variations

Spicy Southwest Twist: Add corn, black beans, jalapeños, and chipotle ranch.

Avocado BLT Salad: Add diced avocado and a lime-honey vinaigrette.

Mediterranean Style: Swap ranch for tzatziki and add kalamata olives and feta.

Keto-Friendly Version: Skip the tomatoes and use more protein and low-carb greens.

Pasta Salad Style: Mix in cooked, cooled rotini or bowtie pasta to make it more filling.

Final Thoughts

On scorching days when the air feels too heavy to cook, this salad is a lifesaver. It brings all the joy of a hearty BLT but with a cooling, garden-fresh twist. The grilled chicken adds a smoky note that balances beautifully with the crisp cucumbers and creamy ranch. And that bacon? It ties the whole thing together with irresistible crunch and saltiness.

Who usually leans toward warm meals, I surprised how satisfying this chilled salad turned out to be. I’ve served it for lunch, as a side at BBQs, and even once rolled it into a wrap. That feels both indulgent and clean at the same time. It’s now one of my summer staples and after our debut party spread, I think it’ll be making appearances on more than just my table.

Grilled Chicken And Bacon Cucumber BLT Salad

Sandra Myers Grilled Chicken And Bacon Cucumber BLT Salad Grilled Chicken And Bacon Cucumber BLT Salad Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 6 slices bacon, cooked and crumbled
  • 1 English cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 4 cups chopped romaine or iceberg lettuce
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup ranch dressing
  • Freshly ground black pepper, for garnish

Instructions

Step 1: Season and grill chicken breasts with olive oil, garlic powder, salt, and pepper until fully cooked (165°F). Let rest, then slice.

Step 2: Cook bacon until crispy, drain, and crumble.

Step 3: In a large bowl, mix chopped lettuce, cucumber, cherry tomatoes, red onion (optional), and most of the bacon.

Step 4: Add sliced chicken and ranch dressing. Toss gently, top with remaining bacon and black pepper.

Step 5: Serve immediately, garnished with extra cucumber or herbs if desired

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