BLT Chicken Salad

Here’s a fresh, flavorful, and protein-packed BLT Chicken Salad — everything you love about a BLT sandwich, tossed into a satisfying salad (or wrap!) with grilled or shredded chicken.

🥗 BLT Chicken Salad

Servings: 4
Prep Time: 15–20 minutes
Cook Time: 10–15 minutes (if cooking bacon/chicken fresh)

🛒 Ingredients:

• 2 cups cooked chicken, chopped or shredded
  (grilled, rotisserie, or baked all work)

• 6 slices bacon, cooked and crumbled

• 2 cups chopped romaine or mixed greens

• 1 cup cherry tomatoes, halved

• 1 avocado, diced (optional but recommended)

• ½ cup shredded cheddar or mozzarella (optional)

• ¼ cup red onion, thinly sliced (optional)

🥄 For the Dressing (Choose One):

🥛 Creamy Ranch-style:

• ½ cup mayo or Greek yogurt

• 1 tbsp lemon juice or vinegar

• 1 tsp Dijon mustard

• Salt & pepper, to taste

• Optional: fresh herbs (dill, chives, parsley)

🥗 Balsamic Vinaigrette:

• ¼ cup olive oil

• 2 tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

🧑‍🍳 Instructions:

1. Cook chicken and bacon if not already prepared. Let cool slightly and chop.

2. Assemble the salad:
   In a large bowl, toss together greens, chicken, bacon, tomatoes, and avocado. Add cheese and onion if using.

3. Add dressing:
   Drizzle your chosen dressing over the salad just before serving and toss gently to combine.

4. Serve chilled:
   Great on its own, in lettuce cups, or wrapped in a tortilla or pita.

🔄 Variations:

• Make it a wrap: Use large tortillas and roll it up for BLT chicken wraps.

• Low-carb/keto: Skip croutons or bread; use a creamy avocado-based dressing.

• Add crunch: Top with toasted sunflower seeds or crispy onions.