Description
This BLT Chicken Salad turns the classic sandwich into a protein-packed meal you can enjoy with a fork! Perfect for meal prep or when you’re craving those bacon-tomato flavors without the bread.
Ingredients
Scale
- 3 cups cooked chicken breast, diced or shredded (about 1½ pounds raw)
- 8 slices bacon, cooked crisp and crumbled
- 1½ cups cherry tomatoes, halved (or 2 medium tomatoes, diced)
- 2 cups romaine lettuce, chopped
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 green onions, thinly sliced
Instructions
- Cook chicken breasts until they reach 165°F internally, then cool completely before dicing into bite-sized pieces.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble when cool.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
- Prepare vegetables by chopping lettuce, halving tomatoes, and slicing green onions.
- In a large bowl, combine chicken, crumbled bacon, tomatoes, lettuce, and green onions.
- Pour the dressing over the salad ingredients and gently fold until everything is evenly coated.
- For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra bacon crumbles and green onions if desired.