Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Makes: 4 servings
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.
Ingredients
For the BLT Chicken Salad:
1 lb. chicken breasts, boiled and shredded Smart Chicken
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
For the 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
Directions
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.
Nutrition
Serving: 1 serving or 1/4 of the entire chicken salad with dressing, Calories: 276kcal, Carbohydrates: 5g, Protein: 31g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 92mg, Sodium: 436mg, Potassium: 579mg, Fiber: 1g, Sugar: 2g, Vitamin A: 429IU, Vitamin C: 12mg, Calcium: 144mg, Iron: 1mg
