BLT Salad with Romaine Lettuce
In collaboration with
5/15
2-4
Portions
20 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, about 300 g (2/3 lb) each
- 8 to 10 cherry tomatoes, quartered
- 4 slices turkey bacon,
cooked and cut into pieces - 1 celery sprig, chopped
- 1 avocado, diced
- 8 small romaine lettuce leaves
- Salt and pepper to taste
For the dressing
- 60 ml (1/4 cup) mayonnaise
- 45 ml (3 tbsp) 14% sour cream
- 20 ml (4 tsp) cider vinegar
- 10 ml (2 tsp) honey
- 2.5 ml (1/2 tsp) Dijon mustard
- 2.5 ml (1/2 tsp) dried oregano
Directions
Click the steps to erase them.
- Preheat the barbecue to medium-high (about 425 °F - 220 °C).
- Season the chicken breasts with salt and pepper.
- Place the chicken breasts on a hot, oiled barbecue grill. Close the lid and cook for 15 to 18 minutes, turning the breasts from time to time, until the inside of the chicken meat is no longer pink. Remove from the barbecue and allow to cool before dicing.
- In a salad bowl, whisk together the ingredients for the dressing. Add the tomato, bacon, celery, avocado and chicken. Season with salt and pepper and stir gently.
- Top the lettuce leaves with the chicken mixture.