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.


  • 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


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 says:

    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.

    • The Strength Agenda says:

      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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