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Recipe

BLT Chicken Salad

This keto chicken salad is a quick and easy Whole30 lunch option!

Recipe By: Madeline
Prep: 5Cook: 20Total: 25 minutes
Servings: 4 Servings 1x

Ingredients

  • 2 boneless skinless chicken breasts
  • 5 strips of bacon
  • 1/4 cup chopped green onion
  • 1/2 cup quartered cherry tomatoes
  • 1/2 cup mayonnaise
  • 1/2 tsp black pepper

Instructions

  1. Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1″ of water
  2. Place pot on the stove uncovered and bring water to a boil
  3. Reduce the water to a simmer and cover with a lid
  4. Simmer the chicken for 14 minutes then remove from heat
  5. While the chicken cookes prepare the bacon on the stovetop – fry at medium-low heat until crispy
  6. Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces
  7. In a small bowl combine mayonnaise, green onion, and black pepper
  8. Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks
  9. In a large bowl combine shredded chicken, mayo, green onion and pepper mixture, quartered cherry tomatoes and chopped bacon
  10. Mix all ingredients until evenly combined
  11. Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days

Notes

If you are on the Whole30 be sure to use Whole30 compliant bacon and mayo. I like this one.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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