No that isn’t a typo. I really did mean BLC. Bacon. Lettuce, or romaine to be specific. Cheese and chicken. NO tomatoes. They’re not allowed anywhere near my salads. Or any food for that matter.

Today I made a delicious salad. Those words rarely belong in the same sentence but on occasion they truly do. I just happened to have ingredients that needed to be used. It was clearly meant to be! I actually made a similar salad many summers ago and have been meaning to recreate it, but well… you know how that goes. Life goes on and you forget. Other things get in the way. Sometimes those other things are more delicious food. Sometimes it’s kids making a mess, including on your walls with crayons. It happens.

Today everything came together. Maybe not the weather. But the planets had aligned for me to make this salad. Ingredients and sleeping or behaving children!

If you like bacon, cheese and chicken this is a must make. And really, who doesn’t like bacon? Or Cheese? Or even chicken? It’s simple and tasty. Okay it takes a bit of prep time but not an insane amount. A totally reasonable amount considering what goes into this salad. I don’t care if you claim to not like salads. You’ll like this one. And you know what, you could even turn this into a wrap if you so choose! But DO make it a wrap with all of the ingredients… romaine and all! I’ll have to dig through my pantry and see if I have a leftover wrap. If I do – that’s absolutely how I’ll be eating the rest of this salad.

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BLC Salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 3
Your favorite simple sandwich in salad form! Easy BLC salad, packed full of salty bacon, chicken, cheese and lettuce! A perfect addition to any lunch or as a side!


  • 2 romaine hearts, chopped
  • 1/2 C Monterey Jack cheese, shredded
  • 6 slices bacon
  • 1 chicken breast
  • 2 Tbsp olive oil
  • Croutons
  • Salad dressing , ex. light Italian


  • Prepare chicken by trimming away any fat and pounding it down into an even thickness. Sprinkle one side of breast with pepper and salt. Heat a large skillet with 2 tablespoons olive oil over medium heat. When skillet is warm, place chicken seasoned side down into pan. Immediately sprinkle unseasoned side with pepper and salt. Cover with a splatter screen or lid. Cook for approximately 3 minutes before checking and flipping. Cook for an additional 3 minutes. Slice through and check that it has cooked through. Transfer to a plate to cool in the fridge.
  • Use the same warm pan for your bacon. Cook on one side for 1-2 minutes before flipping and cooking an additional 1-2 minutes. Cook time may vary. Adjust per your liking. Repeat process with any remaining bacon strips. Pat with paper towels to remove excess grease. Chop into small to medium sized pieces.
  • Gather all ingredients: chopped bacon, chopped romain, shredded cheese, croutons, cooled chicken and dressing if desired. Slice chicken into bite size pieces. In a large bowl, toss all ingredients together (reserving the dressing). Divide among plates or bowls, topping off with desired dressing and enjoy.


An original recipe from Baked by Rachel


Calories: 166kcal, Carbohydrates: 3g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 17mg, Sodium: 119mg, Potassium: 201mg, Fiber: 2g, Sugar: 1g, Vitamin A: 6706IU, Vitamin C: 3mg, Calcium: 165mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Salad
Cuisine: American