This BLT Chicken Salad recipe combines tender chicken, crispy bacon, fresh tomatoes, and avocado in a creamy dressing. It is a high-protein lunch perfect for meal prep or a quick, satisfying meal.
Author:zoe-thompson
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken breast
6 slices bacon, cooked crisp and crumbled
1 cup cherry tomatoes, halved
1/2 cup celery, finely diced
1/2 cup avocado, diced
1/4 cup red onion, finely minced
1/2 cup mayonnaise (or Greek yogurt for lighter version)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped romaine lettuce (for serving)
Instructions
Place the shredded chicken in a large bowl.
Add the crumbled bacon, halved tomatoes, diced celery, diced avocado, and minced red onion to the bowl with the chicken.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the creamy dressing.
Pour the dressing over the chicken and vegetable mixture.
Gently fold all ingredients together until the chicken salad is evenly coated. Do not overmix.
Taste the salad and adjust salt and pepper if needed.
Serve immediately over chopped romaine lettuce for a healthy chicken salad lunch, or store for meal prep chicken salad.
Notes
For a low carb chicken salad or keto BLT salad, skip serving on bread and use large lettuce cups instead of romaine.
To make this a make ahead salad, mix all ingredients except the avocado. Add the avocado just before serving to prevent browning.
If you want a tangier flavor, substitute half the mayonnaise with plain Greek yogurt.
This recipe is high protein lunch ready; portion it into containers for easy work lunch ideas throughout the week.