This is a sponsored post written by me on behalf of Blue Plate Mayonnaise. All opinions are 100% mine.
Summer is here and we’re living it up the best we can. Since we’re spending so much time outdoors, quick and easy meals like this BLT Chicken Salad, are a necessity for us. I hope your family loves it as much as my family does.
Being able to spend the summer with my children is something that I don’t take for granted. While I still have to work from home, I have the flexibility to be able to work when I can and spend time with my kids when they want.
This flexibility allows us to make some incredible memories that I know will last a lifetime.
We’re celebrating the beginning of summer with this delicious BLT Chicken Salad. What I love about this salad is that it can be eaten like a traditional salad (my fave way to enjoy it), eaten with a sweet roll, or even stuffed in a pita.
There are so many different ways to enjoy this delicious summer salad.
BLT Chicken Salad
When you think about a traditional chicken salad, you probably think of the overly saturated mixture of shredded chicken and chopped veggies that is usually slapped between two pieces of bread.
This BLT Chicken Salad is not that, y’all.
This is a summer salad that combines a traditional salad with the ingredients of the beloved BLT.
Since my husband and I are following the Keto lifestyle, this allows us to enjoy the flavors of a BLT, minus the bread. At only about 7 carbs per serving, it makes a great low carb or Keto recipe, as well.
But even if you’re not Keto, like my kids, I think you’ll love this salad. They couldn’t get enough of it.
How to Make a BLT Chicken Salad
Making a BLT Chicken Salad is super easy and doesn’t require much skill or time, thank goodness. I know during the summer when I’m having fun with my children that I don’t want to be tied down with long, complicated recipes.
Start by chopping up the bacon so that you can easily cook it up and not have to crumble it afterwards. If you prefer, you can cook it in strips and then crumble once it’s done. I just prefer to cut it up and cook it, without having to worry with crumbling it. After the bacon has reached the desired crispness, scoop out the bacon pieces with a slotted spoon and put on a paper towel lined plate. Set aside to be used a bit later in the recipe.
Then, using some of the bacon fat in a separate skillet, heat up the frozen cubed chicken until heated all the way through.
Wash the lettuce and then dry. Chop it up using a sharp knife. Place it in a large bowl and set aside.
Next, in a small bowl, combine the mayonnaise, barbecue sauce and black pepper and stir to mix well. I used Blue Plate Mayonnaise because it has been voted #1 mayonnaise by Epicurious. But not only that, it just tastes extra rich and super creamy! It has that homemade mayonnaise flavor that I love so much.
Pour the mayonnaise mixture over the romaine lettuce and stir until all the lettuce is evenly coated with the dressing.
Finally, top the salad greens with the bacon, chicken, and tomatoes and serve. YUM!
The key to a delicious BLT Chicken Salad is definitely the mayonnaise. Since 1927, Blue Plate Mayonnaise has made real mayonnaise from a simple, time-honored recipe of oil, vinegar and only the egg yolks, making it extra rich and creamy. Want more creamy recipes, Find recipes using Blue Plate Mayonnaise here.
Not sure where to find Blue Plate Mayonnaise, click through to find the product near you.
Don’t forget to pin this BLT Chicken Salad to one of your favorite Pinterest boards.
Want more salad ideas? Try these:
BLT Chicken Salad Recipe
- 1/2 cup Blue Plate Mayonnaise
- 4 tablespoons sugar-free barbecue sauce
- 1/4 teaspoon cracked black pepper
- 8 cups romaine lettuce, chopped
- 1 pound thick cut bacon (about 10 slices)
- 2 cups frozen cubed chicken
- 12 cherry tomatoes, quartered
- Chop bacon and cook in a skillet over medium-high heat until it reaches your desired crispness. Scoop out bacon pieces with a slotted spoon and put on a paper towel lined plate; set aside.
- Using some of the bacon fat, heat up the chicken in a separate skillet until heated all the way through.
- Wash the lettuce and dry. Chop using a sharp knife. Place in a large bowl; set aside.
- In a small bowl, combine the mayonnaise, barbecue sauce and black pepper; mix well.
- Pour the mayonnaise mixture over the romaine lettuce and stir until all the lettuce is evenly coated with dressing.
- Top the salad greens with the bacon, chicken, and tomatoes.
- Serve immediately.
I love romaine lettuce but feel free to use the salad greens of your choice.
I used sugar-free barbecue sauce since it's very low carb. If you're not following a low carb diet, feel free to use a version with sugar.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 637 Total Fat: 36.3g Saturated Fat: 9.7g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 141mg Sodium: 1355mg Carbohydrates: 9.9g Fiber: 2.6g Sugar: 5.4g Protein: 44.1g