BLT Balsamic Chicken Avocado & Feta Salad

 

BLT Balsamic Chicken Avocado & Feta Salad

The Concept

The BLT gets a serious upgrade. Crispy bacon, juicy tomatoes, and butter lettuce are joined by balsamic glazed chicken, creamy avocado, and salty feta — turning a sandwich classic into a full, luxurious salad.

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Ingredients

For the Balsamic Chicken:

• 2 chicken breasts
• 3 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• Salt and pepper

For the Salad:

• 4 cups butter lettuce (Bibb), torn
• 2 cups romaine, chopped
• 6 strips thick-cut bacon
• 2 ripe avocados, sliced
• 1½ cups cherry tomatoes, halved
• ½ cup crumbled feta
• ¼ red onion, thinly sliced
• Fresh chives and basil leaves

For the Dressing:

• 3 tbsp balsamic glaze
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, grated
• Salt and cracked black pepper

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Method

Step 1 — Balsamic Chicken: Whisk together balsamic vinegar, olive oil, honey, garlic, and Dijon. Marinate chicken for 30 minutes minimum. Pan-sear over medium-high heat 6–7 minutes per side until deep mahogany on the outside and cooked through. The balsamic will caramelize into a gorgeous, sticky glaze on the surface. Rest and slice.

Step 2 — Bacon: Cook bacon over medium heat until deeply crispy. Drain and crumble or break into large, jagged pieces.

Step 3 — Dressing: Whisk all dressing ingredients together. Balsamic glaze (not vinegar) gives the dressing body and sweetness.

Step 4 — Assemble: Layer butter lettuce and romaine on a large platter. Arrange avocado slices, cherry tomatoes, and red onion across the base. Fan the balsamic chicken slices across the center. Shower with bacon pieces and crumbled feta. Drizzle the dressing generously. Finish with chives and torn basil.

Chef's Note: Butter lettuce is essential here — its soft, cupped leaves catch the balsamic dressing like little pools and create a very different experience from romaine.

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