Description
This BLT Chicken Salad features tender shredded chicken, crispy bacon, and fresh vegetables, all mixed in a creamy dressing. It’s a satisfying meal that’s perfect for lunch or dinner and can be easily customized to your liking!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices of crispy bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup green onions, sliced (optional)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- If you haven’t already cooked your chicken, season it with salt, pepper, and any other spices you like. Grill or bake it at 375°F (190°C) for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked, let the chicken rest for about 5-10 minutes before shredding or dicing it into bite-sized pieces.
- While the chicken is cooking, prepare the bacon. You can either fry it in a skillet or bake it in the oven.
- If frying, heat a skillet over medium heat and add the bacon slices. Cook for about 5-7 minutes, flipping occasionally, until crispy.
- If baking, preheat your oven to 400°F (200°C), lay the bacon on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until crispy.
- Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop it into small pieces.
- In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Whisk the ingredients together until smooth and well combined. Adjust seasoning if necessary.
- In a large mixing bowl, combine the shredded chicken, chopped bacon, halved cherry tomatoes, and chopped romaine lettuce.
- If using, add green onions and shredded cheddar cheese.
- Pour the dressing over the salad mixture, starting with half and adding more as needed.
- Gently toss everything together until well coated, being careful not to overmix.
- Let the salad sit for about 5-10 minutes to allow flavors to meld.
- Serve in individual bowls or on a large platter, garnished with additional bacon bits, cherry tomatoes, or cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Keep the dressing separate until ready to eat to maintain lettuce crispness.
- Best consumed within 24 hours, but can be stored for up to 2 days.
- Customize with avocado, cucumbers, or hard-boiled eggs.
- For a healthier option, substitute Greek yogurt for mayonnaise.
- Add diced jalapeños or hot sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes