BLTC Salad
Bruschetta Salad Dressing, pronounced “Brusk-ett-uhh”, is one of my new favorite allergy friendly salad dressings. I found it at the one restaurant I can safely eat at in my hometown and recreated the recipe at home!
History of Salad
Not surprisingly, salad has been around since the ancient Romans of history. As time passed, more variations emerged, including the addition of nuts, seeds, vibrant colored vegetables, fruits, and more! Since then, we find many variations, including this combination of bacon, lettuce, tomato, and chicken. If you want to nerd out more about the history timeline of salad like I did, here is where I found my information!
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Ingredients & Substitutes
- For the Salad:
- 1 head romaine lettuce
- 3 grilled chicken breast, diced
- 1/2 lb bacon, cooked & sliced
- homemade allergy friendly croutons, if desired
- For the Bruschetta Dressing:
- 2 roma tomatoes, diced OR 1 can diced tomatoes , drained
- 1 TB dried basil
- 1 TB olive oil
- 3 TB balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp garlic
How to Make BLCT Salad
Wash and dry romaine lettuce. Chop up and place on 2-4 plates (save extra for later).
Add cooked chicken breasts and bacon to the top of each plate. It’s best to serve when these ingredients are still warm.
Toss all bruschetta ingredients together & warm in a pan on medium heat for a couple of minutes.
Serve with extra balsamic vinegar on the side.
Common Questions
- How to keep extra ingredients fresh? I always cut up my lettuce into bite sized pieces and then keep in an airtight container with a dry paper towel. Once the paper towel feels damp, I replace it with another dry one. This will extend the life of your lettuce. I also put the dressing and other ingredients into airtight containers in the fridge.
Other Favorite Allergy Friendly Salad Recipes
- Chicken Caesar Salad
- Broccoli Salad (coming soon..)
- Taco Salad (coming soon..)
BLTC Salad — Allergy Friendly
First tasted this amazing salad at a restaurant. Made side by side with the restaurants dressing, I recreated this salad recipe and it’s delicious!
- Total Time: 10 minutes
- Yield: 2–4 people 1x
Ingredients
For the Salad:
- 1 head romaine lettuce
- 3 grilled chicken thighs OR breast, diced
- 1/2 lb bacon, cooked & sliced, OR handful of bacon bits
- homemade allergy friendly croutons, if desired
For the Bruschetta Dressing:
- 2 roma tomatoes, diced OR 1 can diced tomatoes , drained
- 1 TB dried basil
- 1 TB olive oil
- 3 TB balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp garlic
Instructions
Wash and dry romaine lettuce. Chop up and place on 2-4 plates (save extra for later).
- Add cooked chicken breasts and bacon to the top of each plate. It’s best to serve when these ingredients are still warm.
- Toss all bruschetta ingredients together & warm in a pan on medium heat for a couple of minutes.
- Serve with extra balsamic vinegar on the side.
- Prep Time: 5
- Cook Time: 5