BLT Chicken Salad (Printer-friendly)

A fresh and satisfying dish combining juicy chicken, crispy bacon, ripe tomatoes, and crunchy lettuce.

# What you'll need:

→ Proteins

01 - 2 large boneless skinless chicken breasts
02 - 6 slices bacon

→ Vegetables

03 - 6 cups romaine lettuce chopped
04 - 1 cup cherry tomatoes halved
05 - 1 avocado diced
06 - 1/4 small red onion thinly sliced optional

→ Dressing

07 - 1/3 cup mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 2 teaspoons lemon juice
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper to taste

→ Garnishes

12 - 2 tablespoons fresh chives or parsley chopped optional

# Method:

01 - Cook bacon in a large skillet over medium heat until crispy, approximately 6-8 minutes. Transfer to paper towels to drain and crumble once cooled.
02 - Season chicken breasts generously with salt and pepper. Using the same skillet, cook chicken over medium heat for 6-8 minutes per side until fully cooked through. Allow to rest for 5 minutes before slicing into thin strips.
03 - In a small mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, and thinly sliced red onion.
05 - Arrange sliced chicken and crumbled bacon over the vegetable mixture.
06 - Drizzle the prepared dressing evenly over the salad. Toss gently to coat all ingredients evenly. Garnish with chopped fresh chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The creamy dressing ties everything together without overwhelming the fresh vegetables
  • You get all the comfort of a BLT sandwich without the heavy bread
02 -
  • Let the chicken rest before slicing, or all those juices will escape onto your cutting board instead of staying in the meat
  • The dressing tastes better after sitting for 10 minutes, so make it first while the bacon cooks
03 -
  • Cook the bacon a little longer than you think necessary, because it will soften slightly when tossed with the warm salad
  • Warm chicken absorbs dressing better than cold chicken, so do not refrigerate it after cooking

Go back