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prep time
1 h 10 min
cook time
15 min
ready time
1 h 25 min
Keto BLT Chicken Salad
Combine two classic American diner favorites: bacon-lettuce-tomato sandwiches (BLT) and chicken salad. Chicken breast is blackened and chopped before being tossed in a creamy and tangy sauce. The rest of the chicken salad is filled with bacon, shredded lettuce, and chunks of tomatoes and cheddar cheese. Each bite has crispy, crunchy, salty, meaty, creamy, cheesy, cool flavors anyone will love. This Keto recipe is really easy to make in batches and use for meal prepping and other Keto recipes. Otherwise, it makes a great snack or side dish as is! Lunchtime just got a lot easier!
Serving Suggestions
Sure, you could eat plain chicken salad, or you could use this Keto chicken salad recipe for a variety of uses. Get the full value of the recipe by including it in Keto wraps, sandwiches, and salad toppings. Otherwise, this recipe is just like any other chicken salad recipe. Serve it up for large gatherings, indoors or outdoors. Keep the chicken salad chilled and covered until serving time.
Where Does BLT Come From?
Most agree the BLT sandwich actually originated from the UK in the early 1900s. However, Americans celebrate what they love by turning it into a countrywide phenomenon, and they did just that with BLTs. You’ll see bacon-lettuce-tomato sandwiches and all other sorts of adaptations in menus at every diner and cafe in the United States. The standard recipe has never changed: lightly toasted bread, a spread of mayonnaise, crisp bacon, and fresh lettuce and tomato.
Net Carbs
2.2 g
Fiber
0.5 g
Total Carbs
2.7 g
Protein
20.6 g
Fats
19.1 g
263 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
10 oz
Olive Oil
1 tsp
Seasoned salt
0.75 tsp
Lemon pepper seasoning
0.25 tsp
Black pepper
0.5 tsp
Oregano, dried
0.75 tsp
Sour cream
1 tbsp
Mayonnaise
2 tbsp
Lemon juice
1 tsp
Bacon
4 slice - 6" long
Shredded lettuce
1 oz
Grape tomato
2 oz
Cheddar cheese
5 oz
Scallions
0.25 cup, chopped
Recipe Steps
steps 3
1 h 25 min
Step 1
Pat chicken breasts dry with paper towels and place a piece of parchment paper over the breasts. Pound the chicken to ¼-inch thick, then rub the olive oil into the flesh. Season the chicken with seasoned salt, lemon pepper seasoning, black pepper, and oregano. Heat a pan over high heat on the stove, and place the chicken down on the seasoned side once the pan is hot. Sear the chicken on one side until the spices char and blacken.Step 2
Cook the chicken on the other side and reduce the heat to medium. Flip the chicken breast back and forth until it’s cooked all the way through, then set the chicken aside to rest and cool for 5 minutes. Dice the cooked chicken and add it to a large mixing bowl. Next, mix together sour cream, mayonnaise, and lemon juice together in a separate bowl. Then, add the mixture to the larger bowl and stir it in to coat the chicken.Step 3
Set the bowl of chicken aside and turn back to the stove. Cook the bacon until crispy in a pan. Then, chop the bacon into large, chunky pieces once they’ve cooled and crisped. Mix the bacon into the bowl of chicken salad. Add shredded lettuce, halved grape tomatoes or equivalent, diced cheddar cheese, and chopped green onion to the bowl lastly. Use a spatula or spoon to gently fold these ingredients into the chicken salad so they are halfway coated in sauce, but the colors and shapes of the ingredients are still visible. Chill the salad for 1 hour before serving.
Comments
SpectacularCauliflower582238 3 years ago
I think I will shred the chicken or cut into smaller pieces definitely a keeper. Let it chill an hour, I was so hungry I didn’t let it rest it was good but I am looking forward to the chilled chicken for dinner