This BLT chicken salad combines cooked chicken, crisp bacon, tomatoes, and a creamy dressing.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 3 cups cooked, chopped chicken
- 1 pound diced bacon, cooked until crispy
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 2 stalks celery, finely chopped
- ½ cup mayonnaise (light recommended)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
How to make it
Prepare Chicken: If not using pre-cooked chicken, season chicken breasts with salt, pepper, and a little garlic powder. Preheat oven to 375°F (190°C). Place seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool down slightly, then cut or shred into small pieces. Alternatively, use rotisserie, boiled, or leftover chicken and chop it.
Cook Bacon: Cut the bacon into small pieces and fry them in a skillet over medium heat until they are crispy. Transfer the cooked bacon to a paper towel-lined plate to drain any excess grease.
Prepare Vegetables: Halve the cherry tomatoes and finely dice the red onion and celery. Set aside.
Make the Dressing: In a large bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper until the mixture is well combined.
Combine Ingredients: Add the cooked chicken, crispy bacon, cherry tomatoes, red onion, and celery to the bowl with the dressing. Mix everything together thoroughly until all ingredients are evenly coated with the dressing.
Chill and Serve: For best results, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve as desired, perhaps on a bed of fresh lettuce, as a sandwich, or in lettuce cups.
Tips and serving
Start with fully cooked chicken and bacon. Keep the dressed salad refrigerated until serving.
For more ideas, try Easy Homemade Chicken Vegetable Soup with Fresh Herbs or Easy Keto-Friendly Broccoli Chicken Fritters Recipe.
BLT Chicken Salad with Crispy Bacon
This BLT chicken salad combines cooked chicken, crisp bacon, tomatoes, and a creamy dressing. Makes 4 servings.
- 3 cups cooked, chopped chicken
- 1 pound diced bacon, cooked until crispy
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 2 stalks celery, finely chopped
- ½ cup mayonnaise (light recommended)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Prepare Chicken: If not using pre-cooked chicken, season chicken breasts with salt, pepper, and a little garlic powder. Preheat oven to 375°F (190°C). Place seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken cool down slightly, then cut or shred into small pieces. Alternatively, use rotisserie, boiled, or leftover chicken and chop it.
Cook Bacon: Cut the bacon into small pieces and fry them in a skillet over medium heat until they are crispy. Transfer the cooked bacon to a paper towel-lined plate to drain any excess grease.
Prepare Vegetables: Halve the cherry tomatoes and finely dice the red onion and celery. Set aside.
Make the Dressing: In a large bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper until the mixture is well combined.
Combine Ingredients: Add the cooked chicken, crispy bacon, cherry tomatoes, red onion, and celery to the bowl with the dressing. Mix everything together thoroughly until all ingredients are evenly coated with the dressing.
Chill and Serve: For best results, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve as desired, perhaps on a bed of fresh lettuce, as a sandwich, or in lettuce cups.
Start with fully cooked chicken and bacon. Keep the dressed salad refrigerated until serving.