BLT Chicken Salad

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

Serves 6
Prep time 1 hour
Meal type Lunch
Misc Serve Cold
This tasty chicken salad offers lots of protein and fat with very little carbohydrates. Great for weekday lunches, quick dinners, or for brunch.

Ingredients

  • 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

Directions

Step 1
Chop bacon up into bite-size pieces.
Step 2
Mix chicken, bacon, mayo and tomatoes together.
Step 3
Salt and pepper to taste.
Step 4
Chill in the refrigerator for at least 30 minutes.
Step 5
Spread on individual romaine leaves, or serve on a bed of chopped lettuce.
  1. Hilary left a comment on February 6, 2013 at 1:50 pm

    This is SO. GOOD. I’m actually snarfing it as I type. It’s so good my action after the first bite was to comment. Your blog has made me crazy food obsessed.

    I saw this recipe yesterday at 5pm, and wanted to make it RIGHT NOW. Since I didn’t have the patience for a slower cooker, I used this method, quickly googled while frantically dancing around the grocery store :). The only change I made was to use coconut oil instead of olive.

    http://www.melskitchencafe.com/2012/10/how-to-simple-shredded-chicken-and-another-recipe-collage.html

    • The Strength Agenda left a comment on February 6, 2013 at 2:36 pm

      That’s awesome. And, I’ll definitely have to give that shredded chicken a try. See, I’m so impatient that 20 minutes seems like forever, so I cook a bunch of chicken up on Sunday and use it for the next few days in stuff like this. Glad you like the recipe — it’s one of my faves. Even better, top it with avocado! -B

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