Description
This BLT Chicken Salad is a quick and flavorful dish combining crispy bacon, juicy cherry tomatoes, tender poached chicken, and a creamy dressing made with light mayo and Greek yogurt. Ready in just 15 minutes after prepping the poached chicken, this salad is perfect for a light lunch or hearty snack with a smoky and tangy kick.
Ingredients
Scale
Salad Ingredients
- 6 cups cooked boneless skinless chicken breast, chopped
- 12 pieces center cut bacon (e.g., Oscar Mayer)
- 1 large red onion, chopped
- 1 pint cherry tomatoes, halved
- 1 bunch scallions, chopped
- 1/2 cup light mayonnaise
- 3/4 cup plain non-fat Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Poached Chicken Ingredients
- 2–3 lbs raw chicken breast
- 1 teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 2 cloves garlic
- 2 dried bay leaves
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the bacon and onion.
- Roast bacon and onion: Lay bacon strips evenly on one side of a baking sheet. On the other side, add chopped red onion and spray lightly with cooking spray; season with salt and pepper. Roast in the oven for about 15 minutes, or until the bacon is crispy and onions are soft and caramelized. Remove and set aside.
- Prepare the dressing: In a large mixing bowl, whisk together light mayonnaise, plain Greek yogurt, apple cider vinegar, paprika, garlic powder, and onion powder until smooth and well combined.
- Add salad ingredients: To the bowl, add halved cherry tomatoes, chopped scallions, cooked roasted onion, and chopped cooked chicken. Stir gently to combine all ingredients evenly with the dressing.
- Fold in bacon: Chop or crumble the crispy bacon pieces and fold them into the salad mixture carefully.
- Poach chicken (if not pre-cooked): Place raw chicken breasts in a large pot. Add kosher salt, peppercorns, garlic cloves, and bay leaves. Cover with water and bring to a boil over medium-high heat. Reduce heat to a simmer, cover the pot, and let cook for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken from broth, allow to cool slightly, then chop for salad.
Notes
- You can prepare the poached chicken ahead of time and refrigerate it to save time when assembling the salad.
- Using center cut bacon helps reduce excess fat and ensures crispiness.
- Feel free to customize seasoning in the poaching water to add different flavor profiles.
- This salad pairs well with toasted bread or as a filling for lettuce wraps.
- For a dairy-free version, substitute Greek yogurt with extra mayonnaise or a vegan alternative.
