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BLT Chicken Salad
This keto chicken salad is a quick and easy Whole30 lunch option!
Course Lunch
Cuisine American
Keyword chicken salad, lunch, whole30
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Servings 4 Servings
Calories 375kcal
- 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
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
Place pot on the stove uncovered and bring water to a boil
Reduce the water to a simmer and cover with a lid
Simmer the chicken for 14 minutes then remove from heat
While the chicken cookes prepare the bacon on the stovetop - fry at medium-low heat until crispy
Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces
In a small bowl combine mayonnaise, green onion, and black pepper
Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks
In a large bowl combine shredded chicken, mayo, green onion and pepper mixture, quartered cherry tomatoes and chopped bacon
Mix all ingredients until evenly combined
Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days
If you are on the Whole30 be sure to use Whole30 compliant bacon and mayo. I like this one.
Serving: 4g | Calories: 375kcal | Carbohydrates: 2g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 428mg | Potassium: 330mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg