BLT Chicken Salad
Four hearty chicken salad portions with ranch dressing, crisp bacon, tomatoes, and avocado.
Ingredients
Main ingredients
- 4 cups cooked rotisserie chicken chilled and shredded
- 8 strips center-cut bacon cook, cool, and chop; divided
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon black pepper
- 1/3 cup green onions diced
- 2/3 pint grape tomatoes halved or quartered and drained
- 1 avocado diced just before serving
As Needed
- lettuce optional, for serving
Instructions
Cook and Chill
- Cook bacon over medium heat for 8–12 minutes, turning as needed, until browned and crisp. Drain, cool, and chop; reserve half, equivalent to 4 strips.
- Whisk Greek yogurt, mayonnaise, ranch seasoning, and pepper until smooth. Fold in chicken, green onions, and the other half of the bacon.
- Cover and refrigerate for at least 60 minutes until cold.
Serve
- Drain halved or quartered tomatoes, then gently fold them and diced avocado into the chilled mixture. Divide into 4 portions and top with the reserved bacon; serve over optional lettuce or in sandwiches.
Notes
- Keep covered at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Store avocado and reserved crisp bacon separately until serving; do not freeze.