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Mediterranean BLT salad with chicken and goddess dressing in a bowl
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Mediterranean BLT Salad with Lemon Rosemary Chicken & Green Goddess Dressing

A fresh Mediterranean spin on a BLT salad featuring lemon rosemary grilled chicken, crispy bacon, juicy tomatoes, and a creamy herb-packed green goddess dressing.
Course Salad
Cuisine American inspired, Mediterranean
Diet Gluten Free
Keyword green goddess dressing, healthy salad, lemon rosemary grilled chicken,, Mediterranean BLT salad, Mediterranean diet recipes, Mediterranean salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 727kcal

Equipment

  • Grill (or grill pan)
  • Blender or food processor
  • Large mixing bowl
  • Knife and cutting board
  • Baking sheet or skillet (for bacon)
  • Tongs
  • Measuring cups and spoons

Ingredients

Lemon Rosemary Grilled Chicken

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Green Goddess Dressing

  • 1/2 ripe avocado
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh basil
  • 1 tablespoon fresh dill optional
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 –4 tablespoons water to thin

Salad

  • 6 cups romaine lettuce chopped
  • 2 cups arugula or baby spinach
  • 1 1/2 cups cherry tomatoes halved
  • 6 slices bacon cooked and crumbled
  • 1 avocado sliced
  • 1/2 cucumber diced
  • 1/4 red onion thinly sliced
  • 1/3 cup feta cheese crumbled
  • 2 tablespoons fresh herbs parsley or basil, chopped

Instructions

Marinate the Chicken

  • Place chicken in a resealable bag. Whisk together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Pour over chicken, seal, and refrigerate for up to 24 hours.

Cook the Chicken

  • Preheat grill to medium-high heat. Grill chicken 6–8 minutes per side, until internal temperature reaches 165°F (74°C). Rest 10–15 minutes, then slice.

Make the Green Goddess Dressing

  • Add avocado, mayonnaise, sour cream (or yogurt), lemon juice, lemon zest, garlic, herbs, salt, and pepper to a blender or food processor.
  • Blend until smooth and creamy.
  • Add water 1 tablespoon at a time until desired consistency is reached.
  • Taste and adjust seasoning if needed. Chill for 20–30 minutes for best flavor.

Assemble the Salad

  • In a large bowl or platter, layer romaine and greens. Top with tomatoes, bacon, avocado, cucumber, red onion, feta, and fresh herbs.

Add Chicken & Serve

  • Top with sliced lemon rosemary chicken.
  • Drizzle generously with green goddess dressing and serve immediately.

Notes

  • For extra Mediterranean flavor, add kalamata olives or roasted red peppers
  • Swap bacon for crispy prosciutto or omit for a lighter version
  • Dressing keeps well in the fridge for up to 3 days
  • Perfect for meal prep—store dressing separately

Nutrition

Calories: 727kcal | Carbohydrates: 12g | Protein: 32g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 986mg | Potassium: 957mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5897IU | Vitamin C: 29mg | Calcium: 118mg | Iron: 3mg