BLT Chicken Salad - Master Cookbook Recipe # 553
This BLT Chicken Salad is a fantastic twist on two classic favorites. It combines the smoky crunch of bacon and fresh tomatoes with tender chicken in a zesty, creamy dressing. Serving it on a buttery croissant makes for a lunch that feels special enough for company but is easy enough for any day of the week.
This is recipe #553 in Tammy’s Master Cookbook.
Ingredients
- 5 slices bacon
- 3 cups diced cooked chicken
- 1 cup tomato, chopped
- 1 stalk celery, thinly sliced
- 3/4 cup mayonnaise
- 2 Tbsp green onion, minced
- 1 Tbsp fresh parsley, chopped
- 2 tsp lemon juice
- 3 dashes Worcestershire sauce
- Salt and ground black pepper (to taste)
- 1 large avocado, sliced (optional)
- Butter croissants (for serving)
- Romaine lettuce leaves (optional)
Instructions
- Crisp the Bacon: Cook the bacon in a skillet over medium-high heat until crisp. Drain on paper towels and crumble once cooled.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and pepper until creamy and well combined.
- Mix the Salad: Add the diced chicken and sliced celery to the dressing. Toss gently to coat.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Assemble: Just before serving, gently fold in the chopped tomatoes and crumbled bacon.
- Serve: Spoon the chilled salad onto split butter croissants or over crisp romaine lettuce leaves. Top with avocado slices if desired.
Notes
Tammy's Tips
To keep this salad at its best, always wait to add your bacon and tomatoes until the day you're serving it. This keeps the bacon crunchy and prevents the tomatoes from making the salad watery. If you're looking for a shortcut, a rotisserie chicken works beautifully for the diced cooked chicken. It's a quick and easy way to get that delicious home-cooked flavor!