You create this satisfying BLT Chicken Salad by combining tender chicken with classic bacon, tomato, and lettuce flavors in a creamy dressing. This recipe is perfect for meal prep or a fast, high-protein lunch.
Author:Leo
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken
6 slices bacon, cooked crispy and crumbled
1 cup cherry tomatoes, halved
1 cup shredded romaine lettuce
1/2 cup celery, finely diced
1/2 cup mayonnaise (or Greek yogurt for a healthier option)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/4 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Cook the bacon until crisp. Drain on paper towels and crumble once cooled. Set aside.
In a large bowl, combine the shredded chicken, halved tomatoes, diced celery, and shredded romaine lettuce.
In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, and garlic powder. Season with salt and pepper.
Pour the dressing over the chicken and vegetable mixture. Gently fold all ingredients together until the chicken is evenly coated.
Stir in most of the crumbled bacon, reserving some for garnish.
Chill the salad for at least 15 minutes before serving to allow the flavors to combine.
Serve over greens, in lettuce wraps, or on your favorite bread. Garnish with the remaining bacon crumbles.
Notes
For the creamiest texture, use full-fat mayonnaise. For a lower-fat, high-protein version, substitute half or all of the mayonnaise with plain Greek yogurt.
To keep the bacon extra crispy, add it just before serving, or store it separately and mix it in when you portion the salad for lunch.
This salad works well for meal prep; store the dressing mixed in, but know the lettuce will soften slightly over several days.