Cracker Barrel Chicken BLT Salad Recipe

Cracker Barrel Chicken BLT Salad Recipe is a classic American lunch featuring crisp Romaine lettuce, salty bacon, and juicy pan-seared chicken. This hearty bowl combines creamy avocado, sharp cheddar, and a zesty herb dressing for a filling meal.

If you do nothing else, make sure you dry your lettuce leaves until they’re bone dry. I learned the hard way that even a tiny bit of leftover wash water turns your creamy herb dressing into a thin, watery mess that pools at the bottom of the bowl. Using a salad spinner or patting every leaf with kitchen roll is the only way to keep that dressing clinging to the greens properly.

The chicken needs a proper sear to stand up to the bold flavours of the bacon and onion. I always start my bacon in a cold pan to get the fat to render out slowly, then I use that same smoky fat to cook the chicken breasts. It gives the meat a depth of flavour you just won’t get with plain olive oil, and it’s how I get that deep golden crust every time.

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Cracker Barrel Chicken BLT Salad Recipe Ingredients

The Salad Base

• 2 large boneless, skinless chicken breasts
• 6 slices thick-cut bacon
• 1 large head Romaine lettuce, chopped
• 150g (5oz) cherry tomatoes, halved
• 1 large avocado, diced
• 1/4 red onion, thinly sliced
• 50g (2oz) shredded cheddar cheese
• 50g (2oz) croutons
• 15ml (1 tbsp) olive oil
• Salt and black pepper, to taste

The Creamy Herb Dressing

• 120g (4oz) mayonnaise
• 80g (3oz) sour cream
• 15ml (1 tbsp) fresh lemon juice
• 2g (1/2 tsp) garlic powder
• 2g (1/2 tsp) onion powder
• 5g (1 tsp) dried dill
• 10g (1 tbsp) fresh chives, chopped
• Salt and black pepper, to taste

How To Make Cracker Barrel Chicken BLT Salad Recipe

1. Crisp the bacon: Place the bacon strips in a cold skillet and turn the heat to medium. Cook for about 8-10 minutes, turning occasionally, until the fat is rendered and the bacon is mahogany brown and brittle. Remove the strips to a plate lined with kitchen roll and keep 15ml (1 tbsp) of the fat in the pan.
2. Sear the chicken: Season the chicken breasts on both sides with salt and pepper. Place them in the hot bacon fat over medium-high heat and cook for 20-25 minutes, turning halfway through. Check that the juices run clear and the internal temperature has reached 75°C (167°F) before removing them to rest on a board for 5 minutes.
3. Prep the greens: Wash the chopped Romaine lettuce in cold water and run it through a salad spinner until completely dry. Place the leaves in a wide serving bowl so you have plenty of room for the toppings.
4. Whisk the dressing: Combine the mayonnaise, sour cream, lemon juice, garlic powder, onion powder, dill, and chives in a small glass jar. Stir vigorously with a small whisk or fork until the mixture is uniform and holds its shape on a spoon.
5. Assemble the bowl: Scatter the tomatoes, avocado, red onion, and cheddar cheese over the lettuce. Cut the rested chicken into thick diagonal slices and place them right in the centre of the vegetables.
6. Finish: Crumble the cooled bacon into large pieces and sprinkle them over the top along with the croutons. Spoon the dressing over the salad and serve immediately while the chicken is still warm.

Recipe Tips

Use a cold pan. Starting your bacon in a cold skillet instead of a hot one allows the fat to melt away before the meat burns. This results in much flatter, crispier strips that won’t have chewy, undercooked fatty edges.

Rest the meat. Do not skip the five-minute rest for the chicken after it leaves the pan. Slicing it immediately lets the juices escape onto the board, which leaves you with dry meat and soggy lettuce.

Check the temperature. Use a meat thermometer to ensure the chicken hits 75°C (167°F). Chicken breasts vary in thickness, and following a timer alone often leads to undercooked centres or rubbery, overdone edges.

Prep the dressing early. You can make the creamy herb dressing up to two days in advance and keep it in the fridge. The flavours of the dried dill and garlic powder actually improve and mellow out after a few hours of chilling.

Prevent avocado browning. If you aren’t serving the salad the second you finish assembling it, toss the avocado chunks in a little extra lemon juice. This citrus barrier stops the fruit from turning grey while it sits on the counter.

Keep the crunch. Only add the croutons and dressing at the very last second. If the salad sits with the dressing on for more than ten minutes, the lettuce wilts and the croutons turn into mushy bread.

What To Serve With Chicken BLT Salad

This salad is quite substantial on its own, but a side of crusty bread or a warm baguette helps soak up the extra dressing. It also pairs well with a light vegetable soup or a simple corn on the cob.

For a fuller spread, try serving it alongside some salty potato wedges or a cold pasta salad. A crisp glass of iced tea or a sharp lemonade cuts through the richness of the bacon and avocado.

How To Store Chicken BLT Salad

Fridge

Keep the components in separate airtight containers for up to two days. Once the lettuce is dressed and the avocado is sliced, the salad will only stay fresh for about four hours before it becomes soft and unappealing.

Reheat

The chicken is best reheated in a dry pan over medium heat for 3-4 minutes until warmed through. Avoid using the microwave as it often makes the poultry rubbery and tough; if you must use it, heat in 30-second bursts at medium power.

Freeze

This recipe is not suitable for freezing. The high water content in the lettuce and the emulsion in the mayonnaise-based dressing will break and become watery upon thawing.

Chicken BLT Salad Recipe Nutrition Facts

• Calories: 645
• Protein: 42g
• Fat: 48g
• Carbohydrates: 14g
• Sugar: 5g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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