BLTA Salad with Peppered Dill and Parsley Ranch
B – bacon
L – lettuce
T – tomato
A – avocado
I mean BACON in a salad! It’s a must.
Make sure to crisp up that bacon nicely, salt the avocado + serve it all with basil leaves. So many flavors, combinations and textures. It’s really a good way to eat your greens.
The dill and parsley ranch is just amazing. It’s a great dairy free dressing – frankly, it would be amazing to dip French fries in. YES. The color is vibrant, it’s creamy and packed with fresh flavors. Avocado mayo and coconut milk make it creamy – don’t ever forget the garlic or fresh dill. The more the better.
I used Naked Bacon – It’s nitrate free, sugar free + Whole 30 approved! It’s a great choice if you want some bacon but don’t want to compromise the quality of ingredients in it.
Let's talk BACON.
What’s your favorite? Thick or thin cut? Crispy or a little undercooked?
Frying v. Baked
I have found that frying it is quick, but can make a mess. I like frying it when I need crumbled or small pieces of bacon. I cut raw bacon up and then fry it.
Baking the bacon is easy. It’s actually a healthier way to enjoy bacon – if you can believe it. It produces an evenly cooked piece of bacon. Many restaurants cook it this way.
Well Plated has a great blog post on Oven Baked Bacon
Want to see other salad recipes?
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
BLTA Salad with Peppered Dill + Parsley Ranch
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
When bacon is in a salad – it’s going to be good. Avocado, basil, chicken, tomato, romaine and extra homemade dressing.
Ingredients
- 1 tablespoon coconut oil
- 2–3 boneless skinless chicken breast
- 1 large head of romaine lettuce, chopped or left large
- 1 cup cherry tomatoes, sliced in half
- 4 thick cut bacon slices, cook until crisp and patted dry
- 1 avocado, sliced
- 1–2 cups herbed gluten free croutons
- 12 fresh basil leaves, torn
Peppered Dill and Parsley Ranch
- 1 tablespoon olive oil
- 1/3 cup full fat unsweetened coconut milk
- 1 heaping tablespoon avocado mayo
- 1 garlic clove
- 1/4 cup chopped fresh parsley
- 2 heaping tablespoon fresh dill
- 1 large pinch of each salt and ground black pepper
- 1 teaspoon white balsamic vinegar
Instructions
- To simply pan sear the chicken and cook it through – heat a sauté pan over high heat with the coconut oil in it. Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, add the chicken and don’t touch it until the sides become very white and the under side is crispy brown.
- Flip over and cook for 4-6 more minutes or until it’s cooked through. Remove the chicken and let it rest on a plate or cutting board before slicing into.
- To assemble the salad, place the romaine lettuce around a serving platter or plate. Arrange the tomatoes, bacon, avocado and croutons on top of the lettuce.
- Slice the chicken and arrange on the plate. Top with basil leaves and chilled dressing.
Notes
*The more time in the refrigerator, will allow the dressing to set up + become more thick.
- Prep Time: 5
- Cook Time: 15
- Category: salad
- Method: stove-top
- Cuisine: salad
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