Since 1903 when it was invented, the BLT sandwich has been a family favorite. This past week, on July 22nd, people around the world celebrated National BLT Sandwich Day with a good old sandwich packed with crispy bacon, fresh lettuce, and ripe tomatoes. Join in the festivities without disrupting your health goals and make this ultimate BLT salad instead! It has the classic flavors that we all love, but with a few immune-boosting additions, a creamy dairy-free dressing, and no bun!

Serves: 4

Prep Time: 10 mins.

Cook Time: 20 mins.

Total Time: 30 mins.


  • 2 lbs. chicken breasts, boneless and diced
  • 3 heads romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 8 rashers of bacon, sugar-free, diced
  • 1 avocado, diced
  • Salt and pepper to taste

For the dressing:

  • ½ cup avocado oil mayonnaise
  • 1 clove garlic, minced
  • ¼ cup almond milk, unsweetened
  • 1 tablespoon lemon juice
  • ½ tsp white vinegar
  • Salt and pepper to taste


Start by making the dressing. In a blender or large bowl, add mayonnaise, minced garlic, almond milk, lemon juice, white vinegar, salt and pepper. Blend until smooth and pour into a jug or small mason jar. Place in the fridge to thicken.

In a large cast-iron skillet, add diced bacon. Cook over medium-high heat for 5 minutes, or until crispy. Remove and set aside on a paper towel, saving the bacon grease in the pan.

Add diced chicken, salt and pepper to the same skillet. Cook over medium-high heat for 7 minutes, or until fully cooked and chicken is no longer pink.

In a large salad bowl, add chopped romaine lettuce, cherry tomatoes, and diced avocado. Toss to combine. Add crispy bacon pieces and cooked chicken. Remove dressing from the fridge and drizzle over the salad. Toss to combine. Split between four bowls and enjoy.