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BLT Chicken Salad

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A refreshing and satisfying dish that combines the classic BLT sandwich flavors with tender chicken and fresh vegetables. Perfect for a light lunch or dinner, offering a delicious and healthy alternative to the traditional sandwich.

Ingredients

  1. 2 boneless, skinless chicken breasts, cooked and diced
    cooked and crumbled
    4 cups of mixed greens (such as lettuce, spinach, or arugula)
    1 cup cherry tomatoes, halved
    ½ red onion, thinly sliced
    ½ cucumber, sliced
    ½ cup shredded cheddar cheese (optional)
    ¼ cup ranch dressing or your favorite dressing

Instructions

Season the chicken with salt and pepper, then cook on medium heat in a pan or grill until fully cooked. Let the chicken rest for a few minutes, then dice into bite-sized pieces.

  1. Cook the bacon in a separate pan until crispy, then crumble it into small pieces.
  2. In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
  3. Add the cooked and diced chicken to the salad .
  4. Drizzle your desired dressing over the salad and toss gently to combine.
  5. Optional: Sprinkle shredded cheddar cheese on top for added flavor.

Notes

  • Add avocado for a creamy texture and extra healthy fats.
  • Swap ranch dressing for a lighter vinaigrette or Greek yogurt-based dressing.
  • Use grilled or rotisserie chicken to save time.
  • Incorporate other veggies like bell peppers, cucumbers, or carrots for added crunch.
  • For a low-carb version, omit cheese and use lettuce wraps instead of mixed greens.
  • Store leftovers in an airtight container in the fridge for up to 2 days, keeping dressing separate.
  • For meal prep, store salad components separately and toss together when ready to serve.

Nutrition

Find it online: https://thefamilycooking.com/blt-chicken-salad/