Transform a classic BLT sandwich into a sheet pan meal. The garlicky chicken breasts add an extra layer of flavor to this main dish salad.

BLT Chicken Sheet Pan Salad 

Preheat oven to 375 degrees. Line a large rimmed baking pan with parchment paper. Cut a 16x16-inch sheet of heavy foil; roll or fold up edges of foil to form a 1-inch boarder; place in prepared baking pan. Spray both the parchment and foil with nonstick spray; set aside. 

Pat chicken dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush 2 tablespoons garlic aioli on both sides of chicken breasts. Place chicken on parchment paper in baking pan; bake for 15 minutes.

Arrange bacon, in a single layer, on foil; bake chicken and bacon for 15 to 20 minutes or until bacon begins to crisp and chicken reaches 165 degrees.

Meanwhile, place bread pieces in a medium bowl; drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

Place oven rack 4 inches from heat. Preheat broiler to HIGH. Carefully remove bacon and foil from baking pan; set aside. Place bread, lettuce and tomatoes in baking pan around the chicken.

Broil bread, vegetables and chicken for 2 to 3 minutes or until bread and chicken are golden and crisp and vegetables are slightly charred.

Meanwhile, for dressing, whisk together remaining 3 tablespoons aioli, lemon juice and remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

To serve, cut chicken crosswise into thin slices. Arrange lettuce on large serving platter. Top with chicken, bacon, tomatoes and bread. To serve, drizzle with dressing and garnish with chives, if desired.