BLT Chicken Salad (Printable)

Fresh combination of chicken, bacon, tomatoes, and lettuce with 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

# How To Make:

01 - Cook bacon in a large skillet over medium heat until crispy, approximately 6–8 minutes. Remove and drain on paper towels. Crumble once cooled.
02 - Season chicken breasts with salt and black pepper. Cook in the same skillet over medium heat for 6–8 minutes per side until fully cooked through. Let rest for 5 minutes, then slice into thin strips.
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, halved cherry tomatoes, diced avocado, and thinly sliced red onion.
05 - Arrange sliced chicken and crumbled bacon over the vegetable mixture.
06 - Drizzle the prepared dressing evenly over the salad. Toss gently to coat all ingredients without damaging the vegetables.
07 - Sprinkle with chopped fresh chives or parsley if desired. Serve immediately while chicken is still warm and vegetables are crisp.

# Expert Tips:

01 -
  • The creamy dressing gets a tangy lift from Greek yogurt while still feeling indulgent enough to earn its place at dinner
  • Everything comes together in under 40 minutes, leaving you with a restaurantquality salad without the restaurant price tag
02 -
  • The dressing can be made up to 3 days ahead and stored in the refrigerator, but bring it to room temperature before using so it pours evenly
  • Cook the bacon ahead of time and reheat it in the oven at 350°F for 5 minutes to restore its crispness before crumbling
03 -
  • Toast extra bacon and crumble it over the top right before serving for maximum crunch contrast
  • Let the sliced chicken rest in the refrigerator for 15 minutes to firm up before adding to the salad

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