BLT Chicken Salad with Bacon (Print Version)

A satisfying combination of chicken, bacon, and fresh vegetables in a 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

# Steps:

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, 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.
07 - Garnish with chopped chives or parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • The warm sliced chicken against cool crisp lettuce creates this incredible temperature contrast that keeps every bite interesting
  • You get all the satisfaction of a BLT sandwich but with enough protein to actually power you through the afternoon
02 -
  • I once made the mistake of slicing the chicken immediately and all those delicious juices ran out onto the cutting board instead of staying inside the meat where they belong
  • The dressing can be made up to three days ahead and actually tastes better after the flavors have had time to become friends
03 -
  • Cook your bacon in the oven at 400 degrees for 15 minutes for perfectly crispy results without all the stovetop mess
  • Let your sliced chicken rest on top of the salad for 2 minutes before tossing so it slightly warms the avocado which is honestly a game changer

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