Healthy BLT Chicken Salad

This healthy BLT chicken salad is my go-to high-protein lunch with 45g of protein. It folds tender chicken and crispy bacon into a creamy Greek yogurt base, lightened up but still rich. Pile it into lettuce cups or stack it on bread. Either way, it takes 5 minutes and keeps me full for hours.

5 from 1 vote

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Prep Time 10

Total Time 10

Serving servings

Ingredients

2 cups cooked chicken, cubed or shredded (I like rotisarri chicken)
3 –4 strips cooked bacon, crumbled (save some for topping)
1 large celery rib, diced
½ cup cherry or grape tomatoes, halved or quartered
2 - 3 stalks green onions, thinly sliced (save some for garnish)
½ cup Greek yogurt, (you can substitute with regular or avocado mayo)
Butter or iceberg lettuce cups for serving

Instructions

Combine the base: In a large bowl, add the chicken, crumbled bacon, celery, tomatoes, green onions, and Greek yogurt.
Mix and season: Stir until everything is evenly coated. Taste and season with salt and pepper.
Assemble: Scoop the chicken salad into lettuce cups.
Garnish and serve: Top with the extra bacon and green onions, then serve.

Notes

Greek yogurt vs. mayo: Greek yogurt keeps this lighter and higher in protein. For a richer, classic version, use mayo instead.

Chicken: Rotisserie is easiest, but poached or leftover grilled chicken work great. About 2 cups cooked.

Bacon: Cook it extra crispy so it holds its crunch against the creamy base. You can also use turkey bacon if you want.

Storage: Keeps in an airtight container in the fridge for up to 3 days. Store lettuce separately so it stays crisp.

Make it dairy-free: Skip the yogurt and use avocado or vegan mayo.

Nutrition

Course Dinner, Lunch

Cuisine American

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