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How to Make Shredded BLT Chicken Salad Recipe

Make the Dressing

Combine 0% Greek yogurt, mayonnaise, Dijon mustard, fresh squeezed lemon juice, chopped chives, garlic powder, onion powder, kosher salt, and cracked black pepper in a mixing bowl. Option to add a tablespoon of water to thin out the dressing. Cover and refrigerate until ready to use.

Prepare the Lettuce

Wash and dry your lettuce cups. Set them aside until ready to use.

Boil and Shred the Chicken

Bring a pot of water mixed with chicken broth to a boil. 50/50 ratio is fine. Add the chicken breasts to the boiling liquid and let them cook. Should take roughly 15-20 minutes. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Drain the liquid and let the chicken cool before shredding. You can use two forks to shred the meat. 

Cook the Bacon

Pan fry roughly 5-6 slices of bacon in a hot, nonstick skillet. Once the bacon reaches your preferred level of doneness, remove the bacon from the heat and let it cool before chopping it into small pieces.

Assemble

In a large mixing bowl, combine the shredded chicken, crumbled bacon, freshly grated cheddar cheese, finely diced onion and halved tomatoes. Lightly season with kosher salt and cracked black pepper. Add as much or as little dressing as you desire. Toss until well combined.

Scoop and serve in butter lettuce cups. Option to add extra crumbled bacon, chopped chives and slices tomatoes as garnish. Serve and enjoy.

How to Store

Store in an airtight container in the refrigerator for four to five days.