This BLT Chicken Salad is a quick and easy Whole30-friendly lunch! Enjoy it on a bed of lettuce, in lettuce cups, or on its own for a healthy and satisfying meal.
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 5 strips of bacon
- ¼ cup chopped green onion
- ½ cup quartered cherry tomatoes
- ½ cup mayonnaise (Whole30-compliant if needed)
- ½ tsp black pepper
INSTRUCTIONS
- Cook the Chicken:
- Place chicken breasts in a medium saucepan and cover with cold water, ensuring they are submerged by at least 1 inch.
- Bring the water to a boil, then reduce to a simmer and cover with a lid.
- Let the chicken simmer for 14 minutes, then remove from heat.
- Prepare the Bacon:
- While the chicken is cooking, fry the bacon over medium-low heat until crispy.
- Transfer to a paper towel to drain excess grease, then chop into bite-sized pieces.
- Make the Dressing:
- In a small bowl, mix the mayonnaise, green onion, and black pepper.
- Shred the Chicken:
- Remove the cooked chicken from the water and shred it using two forks.
- Assemble the Salad:
- In a large bowl, combine the shredded chicken, mayo mixture, cherry tomatoes, and chopped bacon.
- Stir until everything is well combined.
- Serve & Store:
- Enjoy immediately or refrigerate in an airtight container for up to 4 days.
NOTES
- For Whole30 compliance, use a Whole30-approved bacon and mayonnaise.
- Serve on a bed of lettuce, in lettuce cups, or enjoy on its own for a fresh and satisfying meal!
