This grilled chicken salad with bacon features juicy marinated chicken in a tangy Dijon vinaigrette that doubles as the dressing. A flavorful, protein-packed meal perfect for lunch or dinner!
I like to make a solid, protein-packed salad weekly for dinner where the leftovers will hold up for lunch the next day, and this Grilled Chicken Salad with Bacon is my latest obsession. Everything gets tossed in a tangy, homemade Dijon vinaigrette that doubles as the dressing. It’s a win all around and it is anything but boring!
After you make this chicken and bacon salad, you’ve got to make my Chopped Chicken Antipasto next.
chicken and bacon salad ingredients
I originally called this a BLT Chicken Salad when I shared in 2018, but it’s really more of a grilled chicken salad with bacon since it all gets tossed in a lemon and dijon mustard dressing, though if you’d prefer you could drizzle this salad with an Avocado Ranch Dressing for a more classic BLT vibe.
- Dijon Vinaigrette: a lemon and dijon mustard dressing that helps marinate the chicken, and doubles as the dressing for the salad!
- Chicken Breast: the main protein. You can use chicken thighs if you prefer, but since this recipe. adds bacon and avocado, I like the idea of using less fat from a breast.
- bacon: adds salty flavor and protein to this dish.
- romaine lettuce: or any mixed greens you like for salad.
- tomatoes: to add tang and a bursty flavor.
- avocado: optional but adds a creamy layer of healthy fat and flavor.
Dijon Vinaigrette ingredients
This dressing doubles as a marinade and it’s my go-to for this chicken and bacon salad, as well as my Strawberry Spring Mix Salad – sometimes I add a splash of maple syrup, and sometimes I don’t. It’s easy to keep sugar free, but it is always free of refined sugars.
- olive oil: the base that carries all the dressing ingredients together.
- apple cider vinegar: adds a tangy pop of flavor that ties the vinaigrette together.
- Dijon mustard: adds a tangy, creamy taste.
- lemon juice: adds fresh flavor that compliments the salad so well.
- maple syrup: for a touch of sweet (optional).
- garlic: aromatics and flavor.
- salt and pepper: to enhance the flavor, to taste.
do I have to use chicken breast?
I like chicken breast because it’s lean and lower fat, since we’re adding bacon and avocado, but chicken tenders would also be fine. Chicken thighs also work if you’d prefer.
The recipe below shares how to cook your chicken in a skillet on the stovetop, but you can marinate and the prepare on the grill or use the air fryer.
how to store
This salad will serve four, but if you’re a smaller household like we are, dinner leftovers turn into lunch the next day. Just wait to pour dressing on until ready to serve.
This salad will keep in the fridge up to 3 days.
more salad recipes to make
- pear, apple, and blue cheese chicken salad
- strawberry caprese chicken salad
- chopped chicken antipasto
Grilled chicken salad with bacon, tossed in a dijon vinaigrette
Ingredients
Dijon Vinaigrette
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- juice from 1/2 lemon - about 1.5-2 tbsp
- 1 teaspoon maple syrup, plus more to taste - optional
- 1 clove garlic, minced - can also sub in 1 teaspoon garlic powder
- 1/2 teaspoon sea salt, plus more if needed, to taste
- 1/2 teaspoon black pepper, plus more if needed, to taste
Grilled Chicken Salad with Bacon
- 1 lb chicken breast, boneless and skinless
- 1/2 cup Dijon Vinaigrette, divided
- 1/2 tablespoon Kosher salt
- 1/2 tablespoon black pepper
- 1 tablespoon avocado or olive oil
- 6 slices bacon, cooked to package directions - uncured, sugar-free suggested
- 3-4 cups mixed greens - I used a romaine for this recipe
- 1 cup cherry or grape tomatoes, halved
- 1 avocado, chopped - should get about 1/4 avocado per serving
Instructions
Dijon Vinaigrette
- To a large jar or bowl, add all dressing ingredients. Whisk to combine or shake vigorously, until thick (emulsified). Can make 1-2 days ahead of time and store in the refrigerator, if desired.
Grilled Chicken Salad with Bacon
- To a large bowl, or resealable bag, add 1/3 cup lemon and dijon mustard dressing, chicken breast, salt and pepper. Toss to coat well. Marinate for 1-2 hours in the refrigerator.
- While the chicken marinates, cook the bacon according to package directions. Once done, allow to cool and roughly chop. Set aside.
- To a grill plan or skillet, add 1 tbsp oil over medium high heat. Once hot, add chicken breast, grill for about 6-8 minutes, and flip, cooking for 4-5 more minutes, depending on thickness (should be 165℉). Remove chicken from pan and allow to rest 5 minutes. Chop and set aside.
- Divide lettuce between four plates then top with chopped bacon, tomatoes, chopped avocado, and chicken. Serve with additional Dijon Vinaigrette and toss to combine
Notes
Nutrition
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This is perfect as is BUT I know I’d have to add some grated cheese
can’t go wrong with that!
Both salads look delicious! Now that it’s hot and humid I’ve been craving really good salads again. I’ll have to add these and that dressing to my list! 🙂