Grilled Chicken BLT Salad with Peppercorn Ranch

Grilled Chicken BLT Salad with Peppercorn Ranch
Prep time
Cook time
Total time
This grilled chicken BLT salad includes all your favorites – crispy bacon, perfectly seasoned grilled chicken, cherry tomatoes, and avocado!
Serves: 4 to 6
For the Peppercorn Ranch
  • ½ cup mayo
  • ¼ cup coconut milk, blended (water and cream)
  • 1 tsp lemon juice
  • 3 drops hot sauce (about ⅛ tsp) adjust to taste
  • ¼ tsp sea salt
  • 1 clove garlic, minced
  • 2 scallions, thinly sliced
  • 1 tsp ground tricolor peppercorns
For the Grilled Chicken BLT Salad:
  • 1 to 1½ lbs boneless skinless chicken breasts, pounded to even thickness
  • 1 medium avocado
  • 8 slices bacon (sugar-free for Whole30*), cooked until crisp, drained, and crumbled
  • reserved bacon fat to brush chicken and grill
  • sea salt, ground peppercorn and onion powder to sprinkle on chicken
  • 5 oz container salad greens, or the equivalent of your favorite greens
  • 1 small container cherry tomatoes, cut in half
  • peppercorn ranch dressing (as much as desired)
  1. Make dressing first by blending all dressing ingredients either using an immersion blender or in a standard blender, set aside or chill until ready to use.
  2. Now, cook the bacon first and set aside, reserving bacon fat to brush on the grill (or cast iron skillet) and chicken.
  3. Generously brush the chicken and grill with bacon fat and sprinkle with salt, pepper, and onion powder. Grill on both sides, flipping once, until just done, then remove to a plate and cover loosely with aluminum foil.
  4. To assemble the salad, begin with the greens and add the cherry tomatoes, cooked crumbled bacon, then cut open the avocado and slice it thinly; arrange on the salad as desired.
  5. Slice the chicken breast thin and arrange on salad. Once ready to serve, drizzle on ranch dressing (you’ll have extra) and gently toss/mix to coat. Enjoy!
Store extra dressing in a tightly covered container in the refrigerator for up to 1 week.