There are so many versions of chicken salad, and folks have strong opinions: grapes or no grapes; curry or no curry. BLT Chicken Salad is a version for those who crave a lot of salty crunch. The basic elements of a chicken salad — chicken, mayo, and celery — are mixed with bacon, tomato, lettuce and avocado. Two deli favorites become one with a BLT Chicken Salad! Now appearing at a picnic near you (such as on your plate).
Ingredients
- 5 slices bacon
- 3 cups chicken, diced and cooked
- 1 cup fresh tomato, chopped
- 2 stalks celery, thinly sliced
- 3/4 cup mayonnaise
- 2 tablespoons green onion, minced
- 1 tablespoon parsley, chopped
- 1 teaspoon lemon juice
- 1/8 teaspoon Worcestershire sauce
- salt, to taste
- ground black pepper, to taste
- romaine lettuce, to taste
- 1 large avocado, optional, sliced, for serving
Directions
Step 1 –Cook the bacon in a skillet over medium heat until evenly browned, about 10 minutes, flipping once.
Step 2 –Remove the bacon from the skillet to a paper-towel-lined plate to drain. Crumble the bacon into pieces.
Step 3 –In a mixing bowl, combine the chicken, the crumbled bacon, the tomato, and the celery.
Step 4 –In a separate bowl, combine the mayonnaise, the parsley, the green onions, the lemon, the Worcestershire sauce, the salt, and the black pepper until smooth.
Step 5 –Pour the mayo mixture over the chicken mixture and coat well.
Step 6 –Refrigerate until cold, at least 30 minutes.
Step 7 –Add the romaine to a large bowl and top with the chicken salad.
Step 8 –Top with the avocado slices and serve.