BLT Chopped Salad with Sourdough Chips is basically a bacon, lettuce, and tomato sandwich in scoopable salad form.
You get crisp iceberg lettuce, juicy chopped tomatoes, and smoky bacon. There are green onions, some shredded cheddar, and a creamy ranch dressing that ties it all together.
The sourdough chips? They make it more fun. You can scoop up the salad instead of chasing little bits around the bowl, it’s way less frustrating.
This one’s great for lunch, dinner, or even a weekend meal when you want something fresh with a bit of crunch. It’s got that classic BLT flavor, but the cheddar and ranch make it feel more like a full meal.
Here’s what you’ll need: iceberg lettuce, tomatoes, bacon, green onions, reduced-fat cheddar cheese, light mayonnaise, Greek yogurt, milk, ranch seasoning, lemon juice, garlic powder, black pepper, sourdough bread, olive oil, and salt.
Why You’ll Love This BLT Chopped Salad with Sourdough Chips
It Has Classic BLT Ingredients
This salad uses iceberg lettuce, tomatoes, and bacon, then adds cheddar cheese, green onions, and ranch dressing for more texture and taste.
It Works for Lunch or Dinner
This recipe is filling enough for a meal, but it still feels fresh. It’s a nice option when you don’t want a heavy dinner.
The Sourdough Chips Add Crunch
The toasted sourdough chips make the salad scoopable. They also add a bread element without making a sandwich.
It’s Ready in 32 Minutes
This recipe takes 20 minutes to prep and 12 minutes to cook, so it works well for a weeknight meal.
It Uses Common Kitchen Tools
A large mixing bowl works well for tossing the chopped salad with the dressing. A baking sheet helps the sourdough chips toast evenly.
Ingredient Substitutions
Iceberg Lettuce
Romaine lettuce can be used instead of iceberg lettuce. It has a similar crunch and works well in chopped salads.
Tomatoes
Cherry tomatoes or grape tomatoes can be used instead of chopped tomatoes. Cut them into halves or quarters so they mix well with the salad.
Bacon
Turkey bacon can be used in place of regular bacon. Cook it until crisp before adding it to the salad.
Cheddar Cheese
Reduced-fat mozzarella, Monterey Jack, or Colby Jack can be used instead of cheddar cheese.
Greek Yogurt
Plain regular yogurt can be used if you don’t have Greek yogurt. The dressing may be a little thinner.
Ranch Seasoning
A small amount of prepared ranch dressing can be used if you don’t have ranch seasoning. Reduce the milk slightly so the dressing doesn’t get too thin.
Sourdough Bread
Pita chips, toasted flatbread, or thick-cut bread pieces can be used instead of sourdough chips.
Light Mayonnaise
Regular mayonnaise can be used if that’s what you have. For a creamier salad, add 1 extra tablespoon.
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BLT Chopped Salad with Sourdough Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 5 cups iceberg lettuce finely chopped
- 1½ cups tomatoes seeded and chopped
- 6 slices bacon cooked crisp and chopped
- ¼ cup sliced green onions
- ½ cup reduced-fat shredded cheddar cheese
For the Creamy Ranch Dressing:
- ⅓ cup light Mayonnaise For a creamier salad, add 1 extra tablespoon of mayonnaise.
- ¼ cup plain nonfat greek yogurt
- 2 tablespoon low-fat milk
- 1 teaspoon ranch seasoning
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the Sourdough Chips:
- 4 slices sourdough bread
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the sourdough bread into small triangles or rough chip-sized pieces. Place the sourdough pieces on a baking sheet.
- Brush the sourdough pieces lightly with olive oil.
- Sprinkle the sourdough pieces with garlic powder and salt.
- Bake for 8 to 10 minutes, or until golden and crisp around the edges.
- Remove the baking sheet from the oven. Let the sourdough chips cool slightly.
- In a small bowl, add the mayonnaise, Greek yogurt, milk, ranch seasoning, lemon juice, garlic powder, and black pepper. Stir until the dressing is smooth.
- In a large mixing bowl, add the chopped iceberg lettuce, tomatoes, bacon, green onions, and cheddar cheese.
- Pour the creamy ranch dressing over the salad. Using tongs, toss until the salad is evenly coated.
- Using tongs, toss until the salad is evenly coated.
- Serve right away with the toasted sourdough chips for scooping.
Notes
Tips and Tricks
Keep the lettuce dry – Dry the chopped lettuce well before mixing the salad. Extra water can thin the dressing and make the salad soggy. Seed the tomatoes – Removing the seeds helps keep the salad from getting watery. Let the chips cool – Let the sourdough chips cool slightly before serving. They will firm up more as they cool. Serve right away – This salad is best served after it is tossed with the dressing. The lettuce and chips will stay crisp. Use larger bread pieces for scooping – Cut the sourdough into larger pieces if you want sturdier chips for dipping into the chopped salad.Storing and Reheating
Store the Salad – Store the chopped salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Store the Sourdough Chips – Store cooled sourdough chips in an airtight container at room temperature for up to 2 days. Store Leftovers – If the salad is already dressed, store it in an airtight container in the refrigerator and use within 1 day. Reheat the Chips – Place the sourdough chips on a baking sheet. Warm at 300 degrees F for 3 to 5 minutes, or until crisp again.Nutrition
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