BLT Chicken Salad

Posted: April 29

Time: 1 hour

Yield: 6 servings

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—cooked 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).

• 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, more to taste

• salt, to taste

• ground black pepper, to taste

• 12 leaves romaine lettuce, optional, for serving

• 1 large avocado, optional, sliced, for serving

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 plate with a paper towel on it to drain and excess oil. Crumble the bacon into pieces.

Step 3

In a mixing bowl, combine the chicken, bacon bits, tomato, and celery.

Step 4

In a separate bowl, combine the mayonnaise, parsley, green onions, lemon, Worcestershire sauce, salt, and 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

Garnish with avocado and serve over a bed of romaine lettuce. You can also serve it with crackers or as a sandwich, if preferred.