Description
This BLT Chicken Salad is a creamy, flavorful twist on the classic BLT sandwich, combining shredded chicken with crisp lettuce, celery, juicy grape tomatoes, red onion, and smoky bacon. Tossed in a tangy Greek yogurt and mayonnaise dressing seasoned with Dijon mustard and savory spices, it’s perfect for a light lunch or easy dinner that can be served on bread, in wraps, or as a fresh salad.
Ingredients
Scale
Chicken and Vegetables
- 3 small cooked chicken breasts (or 2 large), shredded
- 1 cup finely chopped lettuce
- 1 cup diced celery
- 1 cup sliced grape tomatoes
- 1/2 cup red onion, diced
- 12 slices cooked bacon, chopped small
Dressing
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Shred the Chicken: To finely shred the cooked chicken breasts, place them in a food processor and pulse for about 10 seconds until shredded. Alternatively, you can shred the chicken by hand using two forks or your fingers.
- Prepare the Salad: In a large mixing bowl, combine the shredded chicken with finely chopped lettuce, diced celery, sliced grape tomatoes, diced red onion, and chopped cooked bacon. Mix gently to distribute ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, onion powder, and garlic powder until smooth and well combined.
- Combine and Serve: Pour the prepared dressing over the bowl of chicken and vegetables. Stir thoroughly until all ingredients are evenly coated. Serve this BLT chicken salad on bread, in wraps, alongside chips, or on a bed of fresh salad greens for a satisfying meal.
Notes
- Use cooked chicken breasts to save time; leftover roasted or grilled chicken works great.
- For extra crispness, chill the salad before serving.
- You can substitute Greek yogurt with sour cream or additional mayonnaise for a richer dressing.
- Adjust seasoning to taste, adding more salt or pepper if needed.
- This salad keeps well refrigerated for up to 2 days in an airtight container.
