BLT Chicken Salad Recipe


Nutrition

Cal/Serving: 524
Daily Value: 26%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free
Fat44g68%
Saturated14g71%
Trans0g0%
Carbs2g1%
Fiber1g3%
Sugars1g0%
Protein28g56%
Cholesterol110mg37%
Sodium727mg30%
Calcium26mg3%
Magnesium41mg10%
Potassium488mg14%
Iron1mg7%
Zinc2mg12%
Phosphorus314mg45%
Vitamin A1116IU22%
Vitamin C7mg12%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg10%
Niacin (B3)12mg60%
Vitamin B61mg34%
Folic Acid (B9)25µg6%
Vitamin B121µg14%
Vitamin D2µg0%
Vitamin E1mg4%
Vitamin K39µg49%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Chicken Salad
Allison Beck

Growing up, there was a local market in my hometown that had this BLT chicken salad that we'd get made into sandwiches or packed alone into half pints, even by the quart container if we were having friends over for lunch and short on time.

Sweet and moist roast chicken is tossed with salty and crisp bacon, then combined with juicy tomatoes and crisp green lettuce. Toss it with mayo, or do as I did and toss it with a bit of bacon fat for added depth of flavor and ease. Serve it atop a bed of greens with scones for a ladies lunch, or pack it between slices of toasted multigrain bread for a healthy, hearty lunch that is sure to satisfy.

Click here to see 101 Ways to Cook Chicken

4
Ratings4

INGREDIENTS

  • 2 bone-in, skin-on chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 10 slices applewood-smoked bacon, cooked to a crisp and crumbled into ½-inch bits, bacon fat reserved
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or lettuce, chiffonaded
  • 2 tablespoons mayonnaise (optional)

DIRECTIONS

Preheat oven to 425 degrees. Season the skin side of the chicken liberally with salt and pepper and bake for about 30 minutes, until the chicken is just cooked through. Cool completely.

Tear chicken meat off bone, including skin, if desired. Toss with torn bacon, halved tomatoes, lettuce, and a bit of bacon fat, or mayonnaise, if desired, to combine. Season to taste. Serve immediately.

Recipe Details

Total time: 2 hours

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human