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Creamy BLT Chicken Salad: Easy Make Ahead Lunch

Close-up of blt chicken salad served in crisp lettuce cups, topped with bacon bits and a cherry tomato.
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Combine the classic taste of a BLT sandwich with satisfying chicken salad. This recipe makes a creamy, protein-packed lunch perfect for meal prep or quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup mayonnaise (or substitute Greek yogurt for a lighter version)
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup cherry tomatoes, halved (see notes for handling)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Place the shredded chicken in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, pepper, and chives until smooth. This is your classic chicken salad dressing.
  3. Add the crumbled bacon, diced celery, and minced red onion to the bowl with the chicken.
  4. Pour the dressing over the chicken mixture. Stir gently until everything is evenly coated.
  5. Gently fold in the halved cherry tomatoes last to prevent crushing.
  6. Cover the bowl and chill the BLT chicken salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
  7. Serve cold in lettuce cups for a low carb chicken salad option, or use it as a delicious BLT sandwich filling.

Notes

  • To keep the salad from getting soggy, lightly pat the halved cherry tomatoes dry with a paper towel before adding them to the mix.
  • For a gourmet chicken salad experience, add 1/4 of a diced avocado just before serving.
  • This recipe is great for meal prep; it keeps well for up to 3 days.
  • Follow Sophia Collins on Pinterest for more quick chicken lunch ideas.

Nutrition

Find it online: https://kitchenuser.net/blt-chicken-salad-recipe-easy-low-carb/