BLT Chicken Salad 

BLT Chicken Salad is a flavorful, easy to make spin on classic chicken salad, bringing together the savory crunch of bacon, refreshing vegetables, and a creamy, seasoned dressing. It’s perfect as a low‑carb lunch served in lettuce wraps, on sandwiches, or straight from the bowl and stores well for several days. 

Full Recipe:

Ingredients 

• 3 cups cooked chicken, chopped (approximately 1 pound raw chicken breasts) 

• 1 pound bacon, diced and cooked until crisp

• 1 cup cherry tomatoes, cut in half 

• ½ small red onion, diced small 

• 2 stalks celery, diced 

• ½ cup mayonnaise (light mayo works well)

• 1 tablespoon lemon juice 

• ½ teaspoon salt 

• ½ teaspoon garlic powder 

• ½ teaspoon onion powder 

• ¼ teaspoon black pepper 

Directions

1. In a large bowl, combine the chopped cooked chicken, crisp bacon, halved cherry tomatoes, diced red onion, and diced celery. 

2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and adjust the seasoning add more salt or pepper if needed. 

3. Pour the dressing over the chicken mixture and stir until everything is well coated. 

4. Serve immediately, or refrigerate in an airtight container for 3 to 5 days. (Note: if the salad sits out for more than 2 hours, discard leftovers for food safety.) 

Nutritional Information (per ½ cup serving)

• Calories: 288 kcal (14%)

• Carbohydrates: 3 g (1%)

• Protein: 22 g (44%)

• Fat: 17 g (26%)

  • Saturated Fat: 5 g (31%)

  • Polyunsaturated Fat: 3 g

  • Monounsaturated Fat: 7 g

• Cholesterol: 85 mg (28%)

• Sodium: 1040 mg (45%)

• Potassium: 242 mg (7%)

• Sugar: 1 g (1%)