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High Protein BLT Ranch Salad - A Fresh, Hearty Twist on a Classic

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Romaine lettuce (or a crisp mix like romaine and iceberg), chopped
  • Cherry or grape tomatoes, halved
  • Cooked chicken breast, sliced or shredded (grilled, roasted, or rotisserie)
  • Bacon, cooked until crisp and crumbled
  • Avocado, diced
  • Red onion, thinly sliced (optional for bite)
  • Cucumbers, sliced (optional for extra crunch)
  • Hard-boiled eggs, quartered (optional for extra protein)
  • Shredded cheese (cheddar or Monterey Jack), optional for a BLT club vibe
  • Ranch dressing (store-bought or homemade)
  • Plain Greek yogurt (to lighten and add protein to the ranch)
  • Fresh herbs like chives, dill, or parsley (optional, for brightness)
  • Lemon juice or white wine vinegar (to brighten the dressing)
  • Salt and black pepper, to taste
  • Olive oil (for cooking chicken, if making from scratch)
  • Garlic powder, smoked paprika, or pepper (to season the chicken)

Method
 

  1. Cook the bacon. Use a skillet or bake on a sheet pan at 400°F (205°C) for 12–18 minutes until crisp. Drain on paper towels and crumble. This step gives you perfect texture and easy cleanup.
  2. Prep the chicken. If using raw chicken, season with salt, pepper, and a pinch of garlic powder or smoked paprika. Pan-sear or grill until cooked through, then rest and slice. Rotisserie chicken works great in a pinch.
  3. Mix a protein-boosted ranch. In a small bowl, whisk ranch dressing with plain Greek yogurt, starting with a 2:1 ratio (ranch:yogurt). Add a squeeze of lemon and chopped herbs. Adjust salt and pepper to taste.
  4. Chop the vegetables. Wash and chop romaine. Halve tomatoes. Slice cucumbers and red onion thinly. Dice avocado just before assembling to prevent browning.
  5. Assemble the base. Add lettuce to a large bowl. Sprinkle a pinch of salt and a small splash of lemon to wake up the greens before dressing.
  6. Add the protein and toppings. Top with chicken, crumbled bacon, tomatoes, avocado, and any extras like eggs or cheese. Aim for even distribution so every forkful is balanced.
  7. Dress lightly, then toss. Drizzle a small amount of the ranch-yogurt dressing over the salad and toss gently. Add more dressing as needed, but keep it light so the salad stays crisp.
  8. Finish and serve. Grind black pepper over the top, scatter fresh herbs, and serve immediately. Hold back any remaining dressing for the table.