Description
An elevated take on a picnic classic, this BLT Chicken Salad features crisp bacon, juicy tomatoes, and tender chicken with a silky lemon–herb dressing.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced (preferably roasted; warm or room temperature)
- 6 cups mixed greens or romaine, torn into bite-size pieces
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt or crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 6 slices bacon, cooked until crisp and coarsely chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced (optional)
- 1 avocado, sliced
- 2 tablespoons fresh chives or parsley, finely chopped
- Flaky sea salt, for finishing
Instructions
- Prepare the chicken by removing skin and shredding into bite-size pieces if using rotisserie chicken, or sear and roast breasts until golden and cooked through; rest and slice.
- Cook the bacon until crisp, then chop and reserve a tablespoon of rendered fat if desired.
- Whisk together mayonnaise, Greek yogurt, Dijon, lemon juice and zest, and olive oil until smooth, then season with salt and pepper.
- Toss the chicken with half the dressing in a large bowl to absorb flavor, then add the greens, cherry tomatoes, and onion (if using) and combine.
- Gently fold in the bacon and avocado, adding remaining dressing as needed for balance.
- Finish with chives or parsley and a pinch of flaky sea salt. Serve immediately or chill briefly.
Notes
Store components separately for optimal freshness. Add avocado and bacon just before serving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg