TGIF, friends! I am so excited the weekend is almost here!! Todd and I are going to be working on painting the deck again, but I’m happy to report that we’re almost halfway through and it’s looking so good!
Speaking of so good, this blt chicken salad is going to knock your socks off! And the best part is that it stays fresh for a few days in your fridge so it’s perfect for leftovers. I am somewhat embarrassed to admit it, but I just had an entire bowl full for breakfast 🙂
And you can always use croissants like they did in the original recipe, but if you’re looking for a healthier option these smart carb pockets are so good. I found them at Publix, but I’m pretty sure that most grocery stores sell them.
BLT Chicken Salad – Recipe Via Simple Joy
- 3 cups cooked chicken chopped (see notes in the post for how to cook shredded chicken)
- 1 pound bacon diced and cooked until crisp
- 1 cup cherry tomatoes cut in half
- 1/2 small red onion diced small
- 2 stalks celery diced
- 1/2 cup mayonnaise (I used light)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
In a large bowl combine the cooked chicken, bacon, tomatoes, red onion, and celery.
In a small bowl whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
Stir the dressing into the main ingredients.
Serve right away or store in an airtight container for 3 to 5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.