BLT Chicken Salad (Printable Version)
A fresh combination of chicken, bacon, tomatoes, and lettuce with a creamy dressing.
# What You 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
→ 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
# How to Make It:
01 - Cook the bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Drain on paper towels and crumble once cool.
02 - Season chicken breasts with salt and pepper. In the same skillet, cook chicken over medium heat for 6–8 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
04 - In a large salad bowl, combine lettuce, cherry tomatoes, avocado, and red onion.
05 - Add the sliced chicken and crumbled bacon to the salad.
06 - Drizzle with the dressing and toss gently to combine. Garnish with chopped chives or parsley, if desired. Serve immediately.
# Expert Advice:
01 -
- The creamy tangy dressing cuts through rich bacon while letting every ingredient shine
- It transforms ordinary salad greens into something craveable and substantial enough for dinner
02 -
- Letting the chicken rest for 5 minutes before slicing keeps all those juices inside instead of on your cutting board
- The dressing tastes better after sitting for 10 minutes, so make it first while the bacon cooks
03 -
- Cook your bacon in the oven at 400°F for 15 minutes for the most evenly crispy results without the mess
- Toast your spices in the bacon fat before cooking the chicken for an extra layer of flavor