# BLT Chicken Salad

A lightened-up, high-protein BLT chicken salad that can be enjoyed on rice cakes or in a lettuce wrap.

- Servings: 15 servings
- Total time: 15 min
- Cuisine: American
- Category: Salad
- Language: en

## Ingredients

- 3 cups shredded chicken
- 3 thick-cut bacon slices
- 1 tbsp olive oil
- 0.75 cup low fat Greek yogurt
- 1 tsp lemon juice
- 0.5 tsp dijon mustard
- 0.33 cup low-fat milk
- 0.75 tsp salt
- 0.25 tsp pepper
- 0.5 tsp onion powder
- 1 cup chopped cherry tomatoes
- 0.25 cup minced red onion
- 2 tbsp chopped fresh parsley
- micro greens
- 15 salted rice crackers

## Instructions

1. Preheat the oven to 400°F.
2. Place bacon on a parchment lined baking sheet and cook in oven for 15 minutes or until crispy.
3. Let bacon cool to room temp and finely dice.
4. To a blender add olive oil, Greek yogurt, lemon juice, dijon mustard, milk, salt, pepper and onion powder. Blend well.
5. Add chicken to a large bowl.
6. Pour dressing over chicken and toss well.
7. Add tomatoes, bacon, red onion, parsley and toss.
8. Top crackers with micro greens and chicken salad.

## Equipment

- oven
- parchment lined baking sheet
- blender
- large bowl

## Tips

- Boil 2 chicken breasts until fully cooked and then shred, or substitute with shredded rotisserie chicken.
- Let bacon cool to room temperature before finely dicing.

## Source

- Original video: https://www.facebook.com/reel/1291403766200107
- Recipe page: https://www.cliprecipe.com/recipe/b4dc1417-a34f-408e-b3bc-d1684ca635ea
- Extracted: 2026-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt