Description
Craving a hearty, flavorful salad that combines the classic BLT sandwich vibes with protein-packed chicken? What if you could whip up a BLT Chicken Salad in just 20 minutes, perfect for a quick lunch, dinner, or meal prep? This beginner-friendly recipe, inspired by your interest in dishes like the Chicken Caesar Wrap and High-Protein Pasta Salad, blends juicy chicken, crispy bacon, and fresh veggies with a creamy, tangy dressing. Ideal for summer picnics, light meals, or a satisfying low-carb option, this salad is as versatile as it is delicious.
Ingredients
For the Salad
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Cooked Chicken (3 cups, chopped): Provides lean, protein-rich flavor; rotisserie or shredded chicken works well.
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Bacon (1 lb, diced and cooked until crisp): Adds smoky, savory crunch reminiscent of a BLT.
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Cherry Tomatoes (1 cup, halved): Brings juicy, sweet-tart freshness.
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Red Onion (½ small, diced small): Offers sharp, savory bite.
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Celery (2 stalks, diced): Contributes crisp texture and mild flavor.
For the Dressing
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Mayonnaise (½ cup, light recommended): Creates a creamy, rich base for the dressing.
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Lemon Juice (1 tbsp): Adds bright, tangy acidity.
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Salt (½ tsp): Enhances overall flavor.
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Garlic Powder (½ tsp): Infuses savory depth.
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Onion Powder (½ tsp): Adds subtle sweetness.
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Black Pepper (¼ tsp): Provides a mild, spicy kick.
Substitutions and Variations
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Chicken: Swap with turkey, shrimp, or tofu for vegetarian/vegan; adjust prep (shrimp: cook 2–3 minutes per side).
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Bacon: Use turkey bacon, pancetta, or vegan bacon for dietary needs; ensure crisp texture.
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Cherry Tomatoes: Replace with grape tomatoes, diced Roma tomatoes, or roasted red peppers.
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Red Onion: Substitute with green onions or shallots for a milder flavor.
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Celery: Swap with cucumber or bell peppers for similar crunch.
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Mayonnaise: Use Greek yogurt, vegan mayo, or a mix of sour cream and mayo for lighter or vegan options.
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Vegetarian/Vegan: Use vegan bacon and mayo, replace chicken with tofu or chickpeas.
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Gluten-Free: Naturally gluten-free; ensure bacon and mayonnaise are gluten-free certified.
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Low-Carb: Serve in lettuce cups instead of bread or add avocado for healthy fats.
Optional Additions
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Greens: Mix in 1 cup chopped romaine or spinach for extra freshness, tying to your wrap recipes.
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Cheese: Add ¼ cup shredded cheddar or crumbled feta for richness.
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Spices: Include ¼ tsp smoked paprika or cayenne for a smoky or spicy kick, inspired by your Cajun Grilled Chicken recipe.
Instructions
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Prepare the Salad Ingredients:
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Chop 3 cups cooked chicken into bite-sized pieces (use rotisserie, grilled, or poached chicken; see notes below for shredding tips).
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Dice 1 lb bacon and cook in a skillet over medium heat for 8–10 minutes until crisp, stirring occasionally; drain on paper towels and cool slightly.
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Halve 1 cup cherry tomatoes, dice ½ small red onion finely, and dice 2 stalks celery into small pieces.
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In a large bowl, combine the chicken, bacon, tomatoes, red onion, and celery.
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Tip: Chop ingredients to similar sizes for even distribution; pat bacon dry to remove excess grease before adding.
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Make the Dressing:
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In a small bowl, whisk together ½ cup mayonnaise (light recommended), 1 tbsp lemon juice, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until smooth.
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Taste and adjust with more salt, pepper, or lemon juice if needed, adding sparingly to avoid overseasoning.
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Tip: Use a whisk for a smooth dressing; start with less salt due to bacon’s saltiness.
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Combine and Toss:
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Pour the dressing over the chicken mixture in the large bowl.
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Stir gently with a spoon or spatula until all ingredients are evenly coated with the dressing.
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Taste and adjust seasoning or add more mayonnaise (1–2 tbsp) for extra creaminess if desired.
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Tip: Toss lightly to avoid crushing tomatoes; ensure bacon stays crisp by not overmixing.
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Serve or Store:
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Serve immediately for the freshest flavor, either as a standalone salad, in lettuce cups, on toasted bread, or as a wrap filling inspired by your Chicken Caesar Wrap.
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Pair with sides like sweet potato fries, pickles, or a fruit salad, and a drink like iced tea or lemonade.
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Alternatively, store in an airtight container in the refrigerator for 3–5 days (see storage tips below).
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Tip: Serve chilled or at room temperature; avoid leaving out for more than 2 hours for safety.
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Notes on Cooking Shredded Chicken
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Poaching: Place 1 lb boneless chicken breasts in a pot, cover with water or broth, add a pinch of salt, and simmer for 15–20 minutes until 165°F (74°C). Cool and shred with two forks.
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Baking: Bake chicken breasts at 375°F (190°C) for 20–25 minutes, seasoned with salt and pepper, until 165°F (74°C). Cool and shred.
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Rotisserie: Use store-bought rotisserie chicken, remove skin, and shred meat for quick prep.
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Tip: Shred while warm for easier texture; use a stand mixer with a paddle attachment for fast shredding.
