Description
A quick recipe combining classic BLT flavors with shredded chicken for a satisfying, high-protein lunch or light dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 6 slices bacon, cooked crispy and crumbled
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup mashed avocado
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the cooked, shredded chicken in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, mashed avocado, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Pour the dressing mixture over the shredded chicken and mix until the chicken is evenly coated.
- Gently fold in the crumbled bacon, chopped lettuce, and halved cherry tomatoes.
- Mix just until combined to keep the lettuce and tomatoes crisp.
- Serve immediately or chill for later.
Notes
- For a low-carb option, serve this BLT chicken salad over a bed of mixed greens instead of bread.
- You can prepare the chicken and bacon ahead of time for fast assembly.
- If you prefer a tangier flavor, substitute half the mayonnaise with plain Greek yogurt.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 30
- Cholesterol: 95