Chicken BLT Salad with Jalapeno-Ranch Dressing

by | Sep 12, 2019

Chicken BLT Salad with Jalapeno-Ranch Dressing

Kristen Richardson
Servings 6
Calories 185 kcal

Ingredients
  

  • 2 bags or one head of romaine lettuce
  • 1/2 lb low-sodium bacon
  • 1 pint cherry tomatoes, sliced
  • 1-2 chicken breasts, cooked and sliced into bite-sized pieces
  • 2-3 jalapenos
  • 1/2 cup light ranch dressing

Instructions
 

  • Preheat oven to 425⁰ and place bacon on a lined baking pan. *The bacon will crisp up better if you place a cooling rack under the bacon so the fat can drip off while baking.
  • While you’re waiting for the oven to heat, slice cherry tomatoes, and cut and de-vein the jalapenos. Slice the jalapenos into thirds and place into a small food processor.
  • Add ranch dressing to the food processor and puree jalapenos and dressing until there are no more chunks.
  • Cook bacon for 15 minutes, flip, and cook for another 8-10 minutes until bacon is cooked and crispy.
  • Assemble your salad with romaine, tomatoes, chicken, bacon, and drizzle with jalapeno-ranch dressing.

Notes

Sprinkle with parmesan cheese for a little more flavor. You can also use turkey bacon to cut down on the sodium. This is also a great salad for lunches for the week! Easy to assemble, little ingredients, and SO delicious!

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