Description
A creamy, crunchy, and fresh chicken salad that feels like a BLT with a protein boost from Greek yogurt.
Ingredients
Scale
- 2 cups cooked chicken, chopped or shredded
- 1 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional)
- 4 slices bacon, cooked and crumbled
- 2 medium tomatoes, diced
- 2 cups romaine or iceberg lettuce, chopped
- 1/4 cup green onion or red onion, sliced thin
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Optional: 1/2 cup chopped celery
- Optional: 1 teaspoon Dijon mustard
- Optional: 1/2 teaspoon garlic powder
Instructions
- Start with the sauce. In a big bowl, mix Greek yogurt, a spoonful of mayo if you want it, a squeeze of lemon juice, salt, and pepper. Taste it right now. This is where the flavor starts.
- Add the chicken and toss until coated. If your chicken is cold from the fridge, it is totally fine. This recipe is built for leftovers.
- Fold in bacon, tomatoes, onion, and any extra crunchy add ins like celery.
- Add lettuce last. I like to stir it in right before eating so it stays crisp. If you are meal prepping, keep the lettuce separate.
- Taste again. I almost always add one more pinch of salt and a few cracks of black pepper at the end.
Notes
Store chicken salad base in an airtight container for up to 3 days. Keep tomatoes and lettuce separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg