Start by cooking the chicken. You can grill, bake, or pan-sear it to your preference. Once cooked, allow the chicken to rest for a few minutes, then shred it into bite-sized pieces.

Next, cook the bacon until it’s crispy. You can fry it in a pan or bake it in the oven, whichever you prefer. Once the bacon is crispy, crumble it into small pieces.

While the chicken and bacon are cooking, prepare the veggies. Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and slice the red onion thinly. Lastly, cube the avocado for a creamy addition to the salad.

In a small bowl, whisk together Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper. The Greek yogurt adds a healthy creaminess to the dressing, while the Dijon mustard gives it a bit of tangy zest. Taste the dressing and adjust the seasoning if needed, adding more lemon juice or mustard depending on your flavor preference.

In a large mixing bowl, combine the chopped lettuce, halved tomatoes, sliced red onion, and cubed avocado. Add the shredded chicken and crumbled bacon to the bowl. These protein-packed ingredients provide both flavor and texture.

Drizzle the dressing over the salad and toss gently to combine. Make sure the dressing coats all the ingredients without over-mixing, so the avocado and bacon pieces stay intact.

Your BLT Chicken Salad is ready to be served! You can enjoy it immediately as a light, satisfying meal on its own. If you’re looking for a low-carb option, try serving it in lettuce wraps. For a more filling meal, consider stuffing it in a whole wheat or low-carb tortilla or serving it on toasted bread to make a classic sandwich.

For an extra touch, garnish with more crispy bacon or fresh herbs like parsley or chives for added flavor and visual appeal.