BLT Chicken Salad

5 from 2 votes

Protein packed BLT Chicken Salad is a crowd favorite. Crispy bacon, creamy ranch flavored sauce and avocado mixed throughout. Yum!

Prep Time19

Total Time19

Course: lunch

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

½ cup mayonnaise plain greek yogurt will also work great and cut the calories down a lot! Use more as needed.
3 Tbsp fresh dill optional!
½ Tbsp ranch seasoning or up to 1 full TBSP use more as needed, taste as you go.
2 Tbsp fresh lemon juice about one lemon
2 Tbsp water more as needed to thin the dressing and help it spread

In a small food processor, add the dressing ingredients. Mayonnaise (or substitutions) lemon juice, ranch seasoning, water and half of the fresh dill.
Blitz the dressing ingredients. If the dressing is too thick, add a little more water to it to thin (about 1 tablespoon at a time)
In a large bowl, add the shredded chicken, diced tomatoes, the rest of the dill, onions, half of the crispy chopped bacon, half of the shredded lettuce and avocado (the other halves will be used for garnish and toppings!
Pour ¾ ths of the dressing over the chicken mixture. Give it a good mix until dressing is incorporated throughout, if you need more mayo or greek yogurt just add a bit more until it's the consistency you enjoy. Add more dressing as needed.
Top the salat with the rest of the ingredients for garnish and serve! Pile high on bread, a wrap or dip crackers in it.

Make things quicker with using rotisserie chicken but you can also make your own chicken breasts and shred them yourself to cut back on salt.
Taste the dressing before serving over the salad. You may want to add sone more ranch seasoning or lemon juice.
Make it healthier! Sub the mayonnaise for plain greek yogurt to make this recipe more calorie friendly.
Store leftovers in an airtight container in the fridge for up to 2-3 days. The avocado will start to brown any longer.