Description
A delightful twist on the classic BLT, combining crispy bacon, fresh veggies, and juicy chicken in a creamy dressing.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 6 slices bacon, cooked & crumbled
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheese (Cheddar or your choice)
- 1 medium avocado, diced
- 2 green onions, sliced
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the chicken by shredding it into bite-sized pieces. If necessary, season and bake at 375°F (190°C) for 20-25 minutes until cooked.
- Cook the bacon in a skillet over medium heat until golden brown and crispy, about 6-8 minutes. Drain on paper towels.
- Chop the romaine lettuce and halve the cherry tomatoes. Slice the green onions.
- Make the dressing by mixing mayonnaise, Dijon mustard, and lemon juice until smooth. Adjust seasoning.
- Assemble the salad in a large bowl by tossing together the romaine, chicken, bacon, tomatoes, and green onions. Drizzle with dressing.
- Final touches include folding in the avocado and cheese carefully.
Notes
Store leftovers in an airtight container for up to 2 days. Prepare chicken and bacon ahead of time for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken salad, BLT, comfort food, summer recipe, picnic food