A delightful twist on the classic BLT, this salad combines grilled chicken, crispy bacon, fresh tomatoes, and a creamy lemon dressing for a refreshing and satisfying meal.
Preheat the grill pan over medium heat.
Ensure the grill pan is hot before placing the chicken to achieve nice grill marks.
Season the chicken breasts with salt and pepper, then grill them until fully cooked.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Cook the bacon in a skillet until crispy, then drain on paper towels.
Cook the bacon over medium heat to prevent burning and ensure even crispiness.
Chop the lettuce and tomatoes into bite-sized pieces.
Use a sharp knife to avoid bruising the vegetables.
Slice the grilled chicken and hard-boiled eggs.
Let the chicken rest for a few minutes before slicing to retain its juices.
In a bowl, whisk together mayonnaise, barbecue sauce, lemon juice, salt, and pepper.
Adjust the seasoning to taste, adding more lemon juice for tanginess.
Combine the lettuce, tomatoes, grilled chicken, and bacon in a large bowl.
Toss the ingredients gently to avoid crushing the vegetables.
Top the salad with sliced eggs and drizzle with the dressing.
Serve the dressing on the side if preferred, allowing each person to add their desired amount.
Serve the salad immediately and enjoy.
Pair the salad with a slice of crusty bread for a complete meal.
