Chicken BLTA Salad with Tarragon Vinaigrette

Everybody needs a good salad in their arsenal that is actually crave-worthy. Enter, this chicken BLTA salad with tarragon vinaigrette. Because bacon on salad is always the answer.

I love whipping up this salad for a stunning weeknight meal for something that’s fresh, yet satisfying. Or even better, make it ahead for easy, healthy lunches on the go!

Chicken BLTA Salad with Tarragon Vinaigrette

Ingredients

• 2 chicken breasts

• 3 teaspoons Kosher salt

• 1 teaspoon black pepper

• 2 teaspoons dried tarragon

• 2 cups chopped romaine

• 2 cups arugula

• 1/2 red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1 avocado, diced

• 6 slices bacon, cooked and cut into bits

• 2 tablespoons dijon mustard

• 1 tablespoon white balsamic vinegar

• 3 tablespoons extra virgin olive oil

Directions

Heat a grill over medium high heat. Season chicken with 2 teaspoons salt, 1 teaspoon pepper and 1 teaspoon dried tarragon. Cook chicken for about 5-6 minutes per side, until juices run clear. Remove from grill and let rest.

While chicken rests, prepare the vinaigrette. In a mason jar, add dijon mustard, balsamic vinegar, olive oil, remaining salt, pepper and tarragon. Put lid on the mason jar and shake to combine. In a large bowl or separate plates. build salad with a bed of romaine and arugula, followed by red onion slices, avocado, tomato and bacon bits. Cut chicken into strips or bits and top salad. Dress with vinaigrette. Enjoy!