Quick and easy, macro friendly, delicious salads are essential in my house. When you want to keep things light, but also want it to last, massive salads are KEY. This BLT chopped salad with blue cheese dressing is such a fresh, crunchy WINNING option.
If you’ve seen the way I salad on instagram, you know I’m usually into the ALL THE THINGS IN A BOWL kinds of salads. But sometimes I love one that actually makes sense. Where the flavors and textures really leave you feeling like you’d order it at a restaurant. This creamy blue cheese dressing makes this one special in my opinion. It’s my go to for my favorite wedge salad, but it is amazing with this salad too!
How to Make a BLT Chopped Salad with Blue Cheese Dressing
For the Salad You’ll Need:
- Romaine, chopped small (175 g)
- Cherry tomatoes, halved (100 g)
- Grilled chicken, chopped (75 g)
- Avocado, chopped (30 g)
- Grilled or cooked corn, sliced off the cob (40 g)
- Red onion, diced (30 g)
- Piece of bacon, crumbled
- Reduced-fat blue cheese (14 g)
- Creamy blue cheese dressing (45 g) (recipe below)
- Fresh basil, chopped
- Salt and Pepper
For the Creamy Blue Cheese Dressing You’ll Need:
- Reduced-fat blue cheese (60 g)
- Non fat Greek yogurt (120 g)
- Light mayonnaise (60 g)*
- Non fat milk (45 g)
- Red wine vinegar (45 g)
- Lemon juice (7 g)
- Parsley (fresh), minced (5 g) — or sub 1 tsp dried parsley
- Chives (fresh), minced (5 g) — or sub 1 tsp dried chives
- Dill (fresh), minced (3 g)– or sub ½ tsp dried dill
- Garlic powder
- Kosher salt
To make the dressing, combine all ingredients in a bowl and mix well with a whisk or fork. I like to smash the blue cheese a little with my fork before adding the rest. This dressing gets really ugly before it gets pretty. Ha! Just hang in there. It’s worth it.
For the salad just toss everything together! Including your creamy blue cheese dressing. Season with a good pinch of kosher salt and several cracks of pepper. Finish with fresh basil. If I’ve got room for it, I love to eat this with a warm, salted Joseph’s pita on the side, piling the salad on as I go.
You can use whatever grilled chicken you have or a favorite if you’ve got it. My go to is always my weekly bulk apple cider Dijon grilled chicken! Any of these grilled chicken recipes though would be perfect for this salad,
or go bold with these Easy Blackened Chicken Tenderloins!
Like I said, quick and easy salads that are delicious and actually make you look forward to them are a must! I love a good salad that is macro friendly and quick to pull off for lunch. Here are a few of my other favorites,
If you make any of my recipes, be sure to tag me on Instagram @lillieeatsandtells! I love drooling over your food pictures!
BLT Chopped Salad with Blue Cheese Dressing
For the Salad:
- 2 cups romaine chopped small (175 g)
- ½ cup cherry tomatoes halved (100 g)
- ½ cup grilled chicken chopped (75 g)
- ¼ avocado chopped (30 g)
- ¼ grilled or cooked corn sliced off the cob (40 g)
- ¼ cup red onion diced (30 g)
- 1 piece of bacon crumbled
- 2 Tbsp reduced-fat blue cheese 14 g
- 3 Tbsp creamy blue cheese dressing 45 g (link to it from the wedge)
- Fresh basil chopped
- Salt and Pepper
For the Dressing:
- ½ cup reduced-fat blue cheese 60 g
- ½ cup non fat Greek yogurt 120 g
- ¼ cup light mayonnaise 60 g*
- 3 Tbsp non fat milk 45 g
- 3 Tbsp red wine vinegar 45 g
- ½ Tbsp lemon juice 7 g
- 2 Tbsp fresh parsley minced 5 g — or sub 1 tsp dried parsley
- 2 Tbsp fresh chives minced 5 g — or sub 1 tsp dried chives
- 1 Tbsp fresh dill minced 3 g– or sub ½ tsp dried dill
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp pepper
- For the creamy blue cheese dressing, combine all ingredients in a bowl and mix well with a whisk or fork. Pop in the fridge until you’re ready to use. It starts out nice and thick, so feel free to thin it out a littler with more vinegar or milk if you prefer. But without much fat in there, it tends to get a little watery the next day. This dressing is best the first day.
- Toss everything together. Season with a good pinch of kosher salt and several cracks of pepper. Finish with fresh basil. If I’ve got room for it, I love to eat this with a warm, salted Joseph’s pita on the side, piling the salad on as I go.