BLT Chicken Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 cup fat-free plain Greek yogurt
02 -
1 large red onion, diced
03 -
6 cups shredded boneless, skinless chicken breast
04 -
12 strips of crispy bacon, I stick to Oscar Mayer
05 -
1 pint halved cherry tomatoes
06 -
1 scallion bunch, thinly sliced
07 -
1/2 cup light mayonnaise
08 -
1 teaspoon each of garlic powder and onion powder
09 -
1 tablespoon apple cider vinegar
10 -
1 teaspoon paprika for a smoky kick
→ Optional Poached Chicken Items
11 -
2-3 pounds raw chicken breasts
12 -
1 teaspoon kosher salt for seasoning
13 -
A tablespoon of whole peppercorns
14 -
2 garlic cloves, peeled
15 -
Two dried bay leaves
# Instructions:
01 -
Set your oven temperature to 425°F to get it warm.
02 -
Scatter bacon strips on a baking pan; dice up the red onion and toss it onto the other side with a little salt, pepper, and a spritz of cooking spray.
03 -
Bake for roughly 15 minutes until the bacon is crunchy. Take it out to cool once done.
04 -
Get a big bowl. Toss in the vinegar, mayo, yogurt, smoked paprika, plus garlic and onion powders. Mix everything well with a whisk.
05 -
Throw in the cooked onion, cherry tomatoes, scallions, and shredded chicken pieces. Mix thoroughly.
06 -
Cut or crumble up the bacon, then gently stir it into the salad.
# Notes:
01 -
This dish brings together the smoky, fresh flavors of a BLT with a twist—roasted onions and all.
02 -
Got Weight Watchers? It’s 4 points for 1 cup.
03 -
Perfect option if you want something ready to grab for lunch all week.