BLC Salad

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.

Yield: Will serve roughly 2-3. Adjust amounts as needed.

BLC Salad


1/2 pkg Romaine lettuce (or 1-2 romaine hearts chopped)
1/2 C cheese, shredded (I used Monterey Jack and a mild cheddar mix)
1 pkg bacon
1 chicken breast
2 tbsp olive oil
Salad dressing of your choosing (I used 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 roughly 2 tablespoons olive oil over medium heat. When skillet is warm, place chicken seasoning side down into pan. Immediately sprinkle unseasoned side with pepper and salt. Cover with a splatter screen or lid. Cook for aproximately 3 minutes before checking and flipping. Cook for an additional 3 minutes. Time will depend greatly on the thickness of your meat. This is just a rough guide. At this point you may want to remove the chicken and slice into it to check the inside for color. Any pink? Continue cooking. Transfer to a plate to cool in the fridge.

Use the same warm pan for your bacon. I sliced my strips in half so they would fit better. There is a science to cooking bacon. Cook on one side for a minute or two before flipping. Continue cooking for an additional minute or two. Eyeball it. Does it look just undercooked? If so, remove it to a paper towel lined plate. Bacon will continue to cook after being removed from the pan. If you remove it when it looks done, it'll really be overdone. 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). I'm more of a let the individual add their desired dressing amount than coat a large batch. Plus that way the salad will stay fresh longer. Always add dressing last. Divide among plates or bowls and enjoy.

If you'd like to offer a vegetarian version of this to your guests, or for yourself, simply substitute the bacon for bacos or imitation bacon. Same goes for the chicken - tofu or imitation chicken could be used.


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