When my wife told me she was making this recipe, I stopped and said, “For who? Your book club?”
Be glad I threw her a sly smile and got her to laugh, because if I had pissed her off, I wouldn’t be sharing this recipe with you today. And then we’d all be missing out.
I get it — this doesn’t sound like much. But it’s Awesome. Capital A Awesome.
Once your shredded chicken is ready (she just cooks some cheap chicken legs in the crockpot on low with a bit of water, salt and pepper for six hours), you just add the other ingredients, stir, and chill. Top it on lettuce leaves or eat it with a spoon if you’re sneaking it like me. This makes a great, fast lunch idea. (Just bring the chicken mix and the lettuce separately, otherwise they’ll get soggy.)
What I love here is that the mayo gives this some good fats since you’re using a leaner meat (we use this brand with olive oil. I have no idea if it’s actually better for you. Truth bomb). Bacon makes this a manly meal, but serving it on the lettuce offers you fiber and roughage, and is a great way to eliminate the refined carbs of sandwich bread. Sure, you could make this a sandwich, but why? White flour is no good for you, and most “whole grain” breads are loaded with sugars. Trust me: skip the bread, use the lettuce.
BLT Chicken Salad
|Prep time||1 hour|
- 4-5 cups shredded chicken
- 3/4 cups mayonnaise (sub greek yogurt for more protein and less fat)
- 5 pieces cooked bacon
- 1 cup cherry tomatoes (halved)
- 1 head romaine lettuce
- salt & freshly ground pepper
|Chop bacon up into bite-size pieces.|
|Mix chicken, bacon, mayo and tomatoes together.|
|Salt and pepper to taste.|
|Chill in the refrigerator for at least 30 minutes.|
|Spread on individual romaine leaves, or serve on a bed of chopped lettuce.|