BLT Salad with Grilled Chicken and Warm Shallot Dressing

The temps the last few days in Minnesota have been the hottest in the last three years so we are craving lighter meals at days end.  Our BLT salad has a wonderful balance of flavors and the warm shallot dressing is best part (in our opinion!). Enjoy for dinner and a perfect summer night!

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BLT Salad with Grilled Chicken and Warm Shallot Dressing

Course: Salads
Keyword: Gluten Free, High Protein, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 4 boneless skinless chicken breasts
  • 4 slices bacon
  • 4 garlic cloves diced
  • 1 shallot diced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinaigrette
  • 2 Tbsp dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 heirloom tomatoes quartered
  • 2 avocados pit removed and quartered
  • 1/4 cup candied pecans roughly chopped
  • 4 poached eggs


  • Pat chicken breasts dry with a paper towel.  Drizzle both sides with olive oil and sprinkle with salt and pepper.  Grill over medium heat for 7-8 minutes on each side or until internal temperature reads 165 degrees.
  • While chicken is cooking, cook bacon in a nonstick skillet over medium heat.  Flip and cook until both sides are lightly browned or cooked to your liking.
  • Once done, drain bacon on a paper towel.  Reserve bacon fat.  Cook diced shallot and garlic in bacon fat over medium heat for 5-7 minutes.  Once lightly browned, turn off heat.
  • Remove chicken from grill and set aside.
  • In a small bowl, combine remaining ingredients for dressing (olive oil through pepper).  Using a slotted spoon, remove shallots and garlic from bacon fat and add to dressing.  Whisk dressing ingredients well to combine.
  • Slice chicken and break up bacon.
  • In a large bowl, mix half of dressing with lettuce.  Plate by evenly dividing servings of dressed lettuce.  Top with tomatoes, avocado, pecans, bacon and chicken.  Drizzle with remaining dressing.
  • If desired, top with freshly poached egg.
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