Chopped BLT Salad

If you’ve ever wished your favorite sandwich came in salad form — crispy, crunchy, salty, and totally satisfying — this Chopped BLT Salad is your dream come true. It’s everything you love about a classic BLT (hello, bacon and tomatoes!) tossed together with crisp romaine and a creamy, herby dressing that brings it all home.

This isn’t your average “sad desk salad.” It’s hearty enough to be a meal, fresh enough to crave on repeat, and simple enough to throw together any night of the week. Basically, this is peak salad energy.

Why You’ll Love This Chopped BLT Salad

• All the flavors of a BLT, no sandwich required

• The homemade dressing is tangy, herby, and a little addictive

• Perfect for meal prep, lunches, or light dinners

• Easy to customize with avocado, hard-boiled eggs, or grilled chicken

Ingredients

• 3 heads romaine lettuce, chopped

• 2 large tomatoes, diced

• 16–18 slices bacon, cooked crisp and crumbled

• 1/3 cup mayonnaise

• 1 teaspoon Worcestershire sauce

• 1 tablespoon garlic powder

• 1/2 tablespoon poppy seeds

• 1/2 tablespoon dried dill

• 1/2 tablespoon dried thyme

• Salt, to taste

• Sandwich bread, for those who just need the sandwich version

Instructions

1. Cook the bacon until crisp. I usualy cook it in the oven at 350 for about 20 minutes. Drain on paper towels, cool slightly, and chop.

2. Chop the romaine and dice the tomatoes, then toss them together in a large salad bowl.

3. Whisk together the dressing: mayo, Worcestershire, garlic powder, poppy seeds, dill, thyme, and salt until smooth and creamy.

4. Assemble the salad — toss the greens with dressing, top with bacon and dig in.