Here’s a fresh, hearty BLT Chopped Salad — everything you love about a BLT sandwich, tossed into a crisp, satisfying salad.
🥗 BLT Chopped Salad
Ingredients (Serves 4)
Salad:
- 6 cups chopped romaine lettuce (or iceberg)
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups cherry tomatoes, halved
- 1 avocado, diced (optional but delicious)
- 1/2 cup red onion, finely diced
- 1/2 cup croutons (optional for crunch)
- 1/2 cup shredded cheddar or crumbled blue cheese (optional)
Creamy BLT Dressing:
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- 1–2 tbsp milk (to thin)
- Salt and black pepper, to taste
Instructions
1️⃣ Cook the Bacon
- Cook bacon in a skillet until crispy.
- Drain on paper towels and crumble once cooled.
2️⃣ Prepare the Salad
- In a large bowl, combine chopped lettuce, tomatoes, onion, avocado, and croutons.
- Add crumbled bacon on top.
3️⃣ Make the Dressing
- Whisk mayonnaise, sour cream, lemon juice, Dijon, salt, and pepper.
- Add milk a little at a time until dressing reaches desired consistency.
4️⃣ Toss & Serve
- Drizzle dressing over salad and toss until evenly coated.
- Top with extra bacon or cheese if desired.
- Serve immediately.
Tips & Variations
- Grilled chicken BLT salad: Add sliced grilled chicken breast for a full meal.
- Healthier option: Use Greek yogurt instead of sour cream and light mayo.
- Extra crunch: Add chopped cucumbers or toasted sunflower seeds.
- Sandwich-style: Serve in a toasted hoagie roll for a chopped BLT sandwich bowl.
If you’d like, I can also give you a BLT pasta salad version that’s perfect for potlucks and cookouts.
