Description
This BLT Chicken Salad combines the savory flavors of crispy bacon and tender cooked chicken with fresh cherry tomatoes, lettuce, and optional avocado. Tossed in a creamy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and lemon juice, it’s a delicious low-carb, gluten-free option perfect for a quick lunch or light dinner.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken (shredded or diced)
- 6 slices bacon (cooked and crumbled)
- 1 cup cherry tomatoes (halved)
- 1 cup romaine or iceberg lettuce (shredded)
- ½ avocado (diced, optional)
- ¼ cup red onion (thinly sliced, optional)
Dressing Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon plain Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Combine salad ingredients: In a large mixing bowl, add the cooked chicken, crumbled bacon, cherry tomatoes, shredded lettuce, avocado, and red onion if using. Mix gently to combine all components evenly.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, salt, and black pepper until the dressing is smooth and creamy.
- Toss the salad with dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all the pieces are evenly coated in the dressing without crushing the delicate ingredients.
- Chill or serve immediately: For best flavor, chill the salad in the refrigerator for 10–15 minutes before serving. Alternatively, serve immediately on its own, in lettuce cups, over toasted bread, or wrapped in a tortilla for a satisfying meal.
Notes
- For a lighter version, substitute all mayonnaise with plain Greek yogurt.
- This salad can be made ahead and stored in the fridge for up to 3 days. Add the lettuce just before serving to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken and bacon)
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
