Description
This BLT Chicken Salad is a delicious and easy-to-make low-carb option perfect for summer. Combining tender cooked chicken, crispy bacon, fresh cherry tomatoes, and crunchy lettuce, all tossed in a creamy homemade dressing with mayonnaise, sour cream, and a hint of lemon juice. Served chilled, it’s great on its own, in lettuce cups, or as a sandwich filling.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast (shredded or chopped)
- 6 slices bacon (cooked and crumbled)
- 1 cup cherry tomatoes (halved)
- 1 cup chopped romaine or iceberg lettuce
Dressing
- ½ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Garnish
- Chopped fresh chives or parsley (optional)
Instructions
- Prepare Ingredients: Cook the bacon until crisp, then crumble it. Shred or chop the cooked chicken breast. Halve the cherry tomatoes and chop the lettuce.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Salad: In a large bowl, add the cooked chicken, crumbled bacon, cherry tomatoes, and chopped lettuce. Pour the prepared dressing over the mixture.
- Toss the Salad: Gently toss all ingredients until everything is evenly coated with the dressing, ensuring each bite is flavorful.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with chopped chives or parsley if desired. Serve chilled on its own, in lettuce cups, or in a sandwich or wrap.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add diced avocado for extra creaminess.
- For a lighter version, replace sour cream and part of the mayonnaise with Greek yogurt.
