BLT Chicken Salad (Print Version)
Fresh combination of chicken, bacon, tomatoes, and lettuce with creamy dressing.
# 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
→ 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
# Step-by-Step Guide:
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. Drizzle with the dressing and toss gently to combine.
06 - Garnish with chopped chives or parsley, if desired. Serve immediately.
# Expert Suggestions:
01 -
- You get all the smoky, crunchy satisfaction of a BLT without the bread-heavy feeling afterward
- The creamy dressing ties everything together while still letting each ingredient shine through
02 -
- Cold chicken straight from the fridge won't taste nearly as good as warm, rested chicken here
- Under-seasoned salad is the biggest mistake home cooks make—be generous with that salt and pepper
03 -
- Cook your bacon extra crispy since it softens slightly in the salad
- Let the chicken rest at least 5 minutes or you'll lose all those delicious juices when you slice it