Shredded BLT Chicken Salad
This Shredded BLT Chicken Salad recipe is easy to make, healthy and loaded with protein. The tender chicken breasts are shredded and tossed with fresh vegetables, crispy bacon, chopped herbs and a high protein Greek yogurt dressing. This chicken salad recipe is perfect for lunch or a light and healthy dinner.
If you love chicken salad try my Southwest Shredded Chicken Salad, Buffalo Chicken and Cottage Cheese Chicken Salad, or my Shredded Buffalo Chicken Salad.
Ingredients Needed for Shredded BLT Chicken Salad
- Chicken – You’ll need one pound of chicken breasts for this recipe. Boil and shred the chicken into small, easy to eat pieces. I love using Smart Chicken brand.
- Bacon – You’ll need roughly five-six slices of bacon for this recipe. I used center cut bacon which is slightly thicker.
- Lettuce – This recipe calls for lettuce cups. I used butter lettuce, but you can use romaine instead if you prefer.
- Tomatoes – This recipe calls for cherry or grape tomatoes. Wash the tomatoes and cut them in half.
- Cheese – You’ll need freshly grated white or yellow sharp cheddar cheese for this recipe.
- Onions – This recipe calls for finely diced red onions. Option to use shallots instead.
- Seasoning – Season with a pinch of kosher salt and cracked black pepper.
- Dressing – Combine 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, chopped chives, garlic powder, onion powder, kosher salt, and cracked black pepper. Option to add a touch of water to thin out the dressing.
- Garnish – I love to garnish this dish with a few extra freshly chopped chives, crumbled bacon, and sliced tomato to make it look extra pretty. This step is optional.
How to Make Shredded BLT Chicken Salad Recipe
Make the Dressing
Combine 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, chopped chives, garlic powder, onion powder, kosher salt, and cracked black pepper in a mixing bowl. Option to add a tablespoon of water to thin out the dressing. Cover and refrigerate until ready to use.
Prepare the Lettuce
Wash and dry your lettuce cups. Set them aside until ready to use.
Boil and Shred the Chicken
Bring a pot of water mixed with chicken broth to a boil. 50/50 ratio is fine. Add the chicken breasts to the boiling liquid and let them cook. Should take roughly 15-20 minutes. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Drain the liquid and let the chicken cool before shredding. You can use two forks to shred the meat.
Cook the Bacon
Pan fry roughly 5-6 slices of bacon in a hot, nonstick skillet. Once the bacon reaches your preferred level of doneness, remove the bacon from the heat and let it cool before chopping it into small pieces.
Assemble
In a large mixing bowl, combine the shredded chicken, crumbled bacon, freshly grated cheddar cheese, finely diced onion and halved tomatoes. Lightly season with kosher salt and cracked black pepper. Add as much or as little dressing as you desire. Toss until well combined.
Scoop and serve in butter lettuce cups. Option to add extra crumbled bacon, chopped chives and slices tomatoes as garnish. Serve and enjoy.
How to Store
Store in an airtight container in the refrigerator for four to five days.
Looking for more recipes? Try my Buffalo Chicken Salad with Cottage Cheese, Cottage Cheese Egg Salad, or my Grated Egg Avocado Toast (new version) .
Frequently Asked Questions
Can I use this for meal prep? Yes! This is a great recipe for meal prep throughout the week.
Why do you boil the chicken breasts? I love to boil chicken for chicken salad. It keeps the chicken juicy and tender. However, you can use rotisserie chicken or roasted chicken if you prefer. You can also use chicken tenderloin if that’s what you have on hand.
Is this recipe high protein? Yes! It has 31g protein and 276 calories per serving.
Ways to serve this chicken salad? Enjoy in a lettuce cup, tuck in a wrap or serve over toast. No matter what it’s delicious.
Shredded BLT Chicken Salad
Equipment
- 1 pot with colander
- 1 mixing bowl for chicken salad
- 1 small mixing bowl for dressing
Ingredients
BLT Chicken Salad
- 1 lb. chicken breasts, boiled and shredded
- 1 cup cherry tomatoes, halved
- 5-6 slices bacon, about ½ cup, cooked and crumbled
- ½ cup sharp white cheddar, freshly grated
- ⅓ cup red onion, finely diced
- pinch kosher salt , to season
- few turns cracked black pepper, to season
Yogurt Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chives, chopped small
- 1 teaspoon lemon juice, fresh squeezed
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- few turns cracked black pepper, to taste
- 1-2 tablespoons water, to thin dressing, adjust accordingly
Instructions
How to Make Shredded BLT Chicken Salad Recipe
Make the Dressing
- Combine 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, chopped chives, garlic powder, onion powder, kosher salt, and cracked black pepper in a mixing bowl. Option to add a tablespoon of water to thin out the dressing. Cover and refrigerate until ready to use.
Prepare the Lettuce
- Wash and dry your lettuce cups. Set them aside until ready to use.
Boil and Shred the Chicken
- Bring a pot of water mixed with chicken broth to a boil. 50/50 ratio is fine. Add the chicken breasts to the boiling liquid and let them cook. Should take roughly 15-20 minutes. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Drain the liquid and let the chicken cool before shredding. You can use two forks to shred the meat.
Cook the Bacon
- Pan fry roughly 5-6 slices of bacon in a hot, nonstick skillet. Once the bacon reaches your preferred level of doneness, remove the bacon from the heat and let it cool before chopping it into small pieces.
Assemble
- In a large mixing bowl, combine the shredded chicken, crumbled bacon, freshly grated cheddar cheese, finely diced onion and halved tomatoes. Lightly season with kosher salt and cracked black pepper. Add as much or as little dressing as you desire. Toss until well combined.
- Scoop and serve in butter lettuce cups. Option to add extra crumbled bacon, chopped chives and slices tomatoes as garnish. Serve and enjoy.
Notes
Store in an airtight container in the refrigerator for four to five days.
