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Shredded Blt Chicken Salad Recipe

A refreshing mix of shredded chicken, crispy bacon, lettuce, and tomatoes, tossed in a creamy dressing for a delicious and satisfying salad that's perfect for lunch or dinner.

Ingredients

• 1 lb. chicken breasts boiled and shredded
• 1 cup cherry tomatoes halved
• 6 slices bacon about ½ cup, cooked and crumbled
• ½ cup sharp white cheddar freshly grated
• ⅓ cup red onion finely diced
• pinch kosher salt to season
• few turns cracked black pepper to season
• ½ cup 0% Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons chives chopped small
• 1 teaspoon lemon juice fresh squeezed
• ½ teaspoon Dijon mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• few turns cracked black pepper to taste
• 2 tablespoons water to thin dressing, adjust accordingly

Instructions

1. Step 1: Cook and Shred the Chicken
   Start by boiling your chicken breasts in a pot of water over medium heat until they're cooked through, which should take about 15-20 minutes. You’ll know they’re done when the internal temperature hits 165°F (74°C). Let them cool slightly, then use two forks to shred them into bite-sized pieces. This step ensures you have tender, juicy chicken to incorporate into your salad.

2. Step 2: Prepare the Ingredients
   While the chicken is cooking, turn your attention to the other ingredients. Slice the cherry tomatoes in half to release their sweet juices. Cook the bacon until crispy, then crumble it into small pieces. Be sure to drain it on paper towels to keep the salad from becoming too oily. Grate the cheddar cheese, and finely dice the red onion. These vibrant components will add a pop of color and flavor to your salad.

3. Step 3: Whip Up the Dressing
   In a small bowl, stir together the Greek yogurt, mayonnaise, chopped chives, freshly squeezed lemon juice, Dijon mustard, onion powder, garlic powder, a pinch of kosher salt, and a few turns of cracked black pepper. For a smoother consistency, add 1-2 tablespoons of water to thin out the dressing, adjusting until it's just right. This gives your salad a creamy, tangy kick.

4. Step 4: Assemble the Salad
   In a large bowl, combine the shredded chicken, halved cherry tomatoes, crumbled bacon, grated cheddar, and diced red onion. Season with a pinch of kosher salt and a few turns of cracked black pepper. Drizzle the creamy dressing over the top and gently toss everything to ensure each bite is well-coated. This step brings all the flavors together into one harmonious dish.

5. Step 5: Serve and Enjoy
   Spoon the shredded BLT chicken salad onto a platter or individual plates. For a bit of flair, sprinkle additional chives over the top. This salad is delightful on its own or served with fresh greens, in a sandwich, or wrapped in lettuce for a low-carb option. Dig in and savor the blend of textures and tastes, perfect for a light lunch or dinner.

Notes

When crafting this delightful Shredded BLT Chicken Salad, a few slips can occur, but no worries! One common error is overcooking the chicken, leaving it dry and tough. To avoid this, keep an eye on it while boiling. Once it's no longer pink inside, it’s done!

Another hiccup could be skipping the step of properly draining the cucumber for the dressing. Too much moisture can make it watery. Use a paper towel or cheesecloth to get it just right.

Don't forget to season as you go. A little salt and pepper in each layer of your salad can make a world of difference in flavor.

Lastly, remember to let the dressing chill. It enhances the flavors beautifully, so give it a little time in the fridge before serving. Enjoy every bite!