BLT Chicken Salad (Print View)

Fresh salad featuring chicken, bacon, tomatoes, and lettuce with 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 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 until fully cooked. Let rest 5 minutes, then slice thinly.
03 - In a small 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, cherry tomatoes, diced avocado, and thinly sliced red onion.
05 - Arrange sliced chicken and crumbled bacon over the vegetable mixture.
06 - Drizzle the dressing evenly over the salad. Toss gently to coat all ingredients without bruising the lettuce.
07 - Sprinkle with fresh chives or parsley. Serve immediately while chicken is still slightly warm.

# Expert Tips:

01 -
  • You get all the smoky, salty, creamy satisfaction of a BLT without the carb coma that hits you after two sandwiches
  • The dressing comes together in seconds but tastes like something youd get at that expensive bistro downtown
  • This salad keeps remarkably well in the fridge, making tomorrows lunch something you actually look forward to
02 -
  • The dressing will seem thick at first but thins out perfectly once it hits the cold salad ingredients
  • Slicing chicken while its hot causes all those juices to run out onto your cutting board instead of staying in the meat
  • Leftovers keep surprisingly well if you store the dressing separately and add it right before eating
03 -
  • Save your bacon grease in a jar in the fridge, it adds incredible flavor to roasted vegetables or scrambled eggs later
  • If your chicken breasts are thick, slice them horizontally before cooking to ensure they cook through without drying out

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