Description
A refreshing and flavorful BLT Chicken Salad with creamy avocado, crispy bacon, and a tangy dressing. Perfect for a light lunch or dinner, this salad combines tender cooked chicken breast, fresh mixed greens, juicy cherry tomatoes, and a zesty mayo-lemon dressing for a delightful balance of textures and flavors.
Ingredients
Scale
Protein
- 1 cooked chicken breast (about 6-8 oz), chopped into bite-sized pieces
- 4 strips crispy bacon, crumbled or chopped
Vegetables and Greens
- 1 ripe avocado, diced
- 2 cups fresh lettuce or mixed greens, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Dressing
- 3 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Prepare and Cook the Chicken: Start with boneless, skinless chicken breast. Season lightly with salt and pepper, then cook in a skillet over medium heat for 5-7 minutes per side, until fully cooked and golden brown. Let it rest before chopping into bite-sized pieces.
- Cook the Bacon: Fry bacon strips over medium heat until crispy. Drain on paper towels to remove excess grease, then crumble or chop into salad-sized pieces.
- Chop the Fresh Ingredients: Dice the ripe avocado, halve the cherry tomatoes, thinly slice red onion, and roughly chop lettuce or mixed greens to add freshness, color, and crunch.
- Make the Dressing: In a small bowl, stir together mayonnaise or Greek yogurt with fresh lemon juice, salt, and pepper to create a creamy, tangy dressing.
- Toss Everything Together: In a large bowl, combine chicken, bacon, avocado, lettuce, tomatoes, and onion. Drizzle with dressing and gently fold to coat all ingredients evenly without mashing the avocado.
Notes
- You can substitute Greek yogurt for mayonnaise to reduce calories and add a tangy flavor.
- Use turkey bacon for a lower-fat option.
- If you prefer, add other salad vegetables such as cucumbers or bell peppers for extra crunch.
- Serve immediately after tossing to enjoy the freshness of avocado and greens.
- Leftovers can be refrigerated for up to 1 day, but avocado may brown.
