If you’re looking for a fresh, vibrant dish that’s both satisfying and simple to prepare, this California BLT chopped salad is the ultimate easy recipe.
Packed with crisp romaine lettuce, crispy bacon, creamy avocado, and juicy tomatoes, this salad brings all the flavors of the classic BLT sandwich into a bowl.
Topped with a homemade creamy ranch dressing, it’s the kind of recipe that fits seamlessly into any meal plan.
Why This Salad Stands Out
This California BLT chopped salad is more than just a pretty dish. It’s a blend of classic flavors and textures that appeal to both kids and adults.
Unlike heavy, complicated recipes, this salad is quick to assemble and packed with wholesome ingredients. The combination of smoky bacon, fresh greens, and the rich tang of the ranch dressing ensures that it’s an instant crowd-pleaser.
Plus, it’s versatile. You can enjoy it as a light lunch, a side dish for dinner, or even bring it to a gathering where it’s guaranteed to impress.
Tips for Perfecting This Easy Food Recipe
Even though this salad is straightforward, a few tips can elevate your final dish:
- Crisp Lettuce Is Key: Make sure to dry the lettuce thoroughly after rinsing. A salad spinner works wonders here. Soggy lettuce can weigh down the salad and dilute its flavors.
- Oven-Cooked Bacon: For evenly crisped bacon, use the oven-baking method. Lay the strips flat on a parchment-lined baking sheet and cook at 400°F until they reach your desired level of crispness.
- Fresh Ingredients: Use ripe avocados and sweet, juicy cherry or grape tomatoes for the best flavor.
Creative Substitutions & Additions
This recipe is easy to customize. Here are some ideas to adapt it to your preferences:
- Gluten-Free Option: Swap out store-bought croutons for a gluten-free version or skip them altogether.
- Lower Carb: Reduce the amount of croutons or replace them with crispy roasted chickpeas for a satisfying crunch.
- Vegetarian Twist: Replace the bacon with smoky tempeh or coconut bacon for a meat-free alternative.
- Extra Protein: Add grilled chicken, shrimp, or even a hard-boiled egg to make it more filling.
The Secret Is in the Dressing
What truly sets this recipe apart is the creamy ranch dressing. Made from simple pantry staples like sour cream, mayonnaise, and fresh chives, this dressing adds a luxurious finish to the salad.
It only takes minutes to whisk together, and the result is far superior to any store-bought version.
Pro tip: Let the dressing sit for a few minutes before using it. This allows the flavors to meld beautifully.
How to Serve & Store
Serve this salad immediately after assembling for the best results. The crisp lettuce and crunchy croutons shine when freshly tossed with the dressing.
If you plan to prep it ahead, keep the dressing separate until just before serving to maintain the salad’s texture.
Leftovers? No problem! Store the salad and dressing separately in airtight containers in the refrigerator. This ensures the salad stays fresh and the dressing doesn’t make it soggy.
Why This Recipe Is a Must-Try
This California BLT chopped salad recipe proves that creating a delicious, easy dish doesn’t have to be complicated.
It’s the perfect balance of healthy and indulgent, offering the smoky, savory satisfaction of bacon paired with the creaminess of avocado and the crunch of fresh vegetables.
Easy California BLT Chopped Salad Recipe
Equipment
- Large mixing bowl
- Salad spinner (optional, but helpful)
- Small mixing bowl
- Whisk
Ingredients
For the Creamy Ranch Dressing:
- 4 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons milk any kind
- ¼ cup finely chopped fresh chives
- 1 garlic clove pressed or grated
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
For the Salad:
- 1 medium to large head of romaine lettuce chopped, rinsed, and dried
- 12 ounces bacon cooked until crispy
- 1½ cups cherry or grape tomatoes halved
- 1 large avocado pitted, peeled, and sliced
- 1 cup store-bought croutons
- ¼ cup finely chopped fresh chives
Instructions
- Make the Ranch Dressing: Combine the sour cream, mayonnaise, milk, chopped chives, garlic, salt, and pepper in a small mixing bowl. Stir thoroughly with a whisk until smooth and creamy. Let the dressing sit for a few minutes to allow the flavors to develop while preparing the salad.
- Prepare the Salad: Add the chopped and dried romaine lettuce to a large bowl. Scatter the crispy bacon pieces, halved cherry tomatoes, avocado slices, croutons, and chopped chives evenly over the lettuce.
- Add Dressing and Toss: Pour the ranch dressing over the salad (you can adjust the amount to your taste). Gently toss everything together to ensure the dressing coats all the ingredients evenly.
- Serve Immediately: Once tossed, serve the salad right away to enjoy its freshness and crunch.
Notes
- Drying Lettuce: For the crispiest salad, slice romaine lettuce into strips, chop it into bite-sized pieces, and use a salad spinner to remove excess water. Dry lettuce prevents the salad from becoming soggy.
- Cooking Bacon: To prepare crispy bacon with minimal mess, bake it in the oven. Line a rimmed baking sheet with parchment paper, place the bacon strips in a single layer, and bake at 400°F for 15–20 minutes for regular bacon or 20–30 minutes for thicker cuts. Drain the cooked bacon on paper towels.
- Feel free to customize this salad with extras like shredded chicken, hard-boiled eggs, or toasted nuts for added flavor and texture.
- Store leftover ranch dressing in a sealed container in the refrigerator for up to three days.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.