As a salad lover, I couldn’t resist the urge to convert the beloved BLT into a summertime salad. Of course, I had to add a few twists to this classic. Toss in little basil (yes, I add basil to practically everything when I grow it in the summer), avocado, grilled chicken, and balsamic vinaigrette. And my-oh-my, you’ve got a salad that’s pretty and delish.
Course Salad
Servings 4
Ingredients
Balsamic Vinaigrette
2tspgrainy mustard
2 TBSPbalsamic vinegar
1/3cupextra-virgin olive oil
Sea salt and freshly-ground pepper, to taste
BBLTA Chicken Salad
6 cupsleaf lettuce or spring lettuce mix
6small tomatoes, sliced
2grilled boneless, skinless chicken breasts, season as desired and sliced
1avocado, peeled, pitted, and sliced
4slicescooked bacon, chopped
20basil leaves, rolled up and cut into thin strips
Instructions
To make the Balsamic Vinaigrette, whisk together grainy mustard and balsamic vinegar in a small bowl. Slowly add olive oil while continuing to whisk the mixture. Add salt and pepper to taste. Set aside.
Arrange lettuce in a large bowl. Add tomato slices, grilled chicken, avocado slices, and bacon. Top salad with basil strips and drizzle with balsamic vinaigrette.