Chicken Salad Mayo BLT (Print-Friendly Version)
Quick and filling lunch with chicken, bacon, tomatoes, and mayo for a satisfying crunch.
# Ingredients You'll Need:
01 -
2 chicken breasts without skin and bones
02 -
5 slices of bacon
03 -
60 ml of mayo
04 -
1/4 cup (25 g) diced green onions
05 -
1/2 cup (85 g) quartered cherry tomatoes
06 -
1/2 teaspoon pepper
# How to Make It:
01 -
Grab a small bowl and throw in the mayo, diced green onions, and pepper. Give it a good stir until it’s all mixed up.
02 -
Turn the heat down to let it simmer. Put the lid on the pan and let the chicken cook gently for about 14 minutes. Once done, take it off the heat and let the chicken sit in the water to cool a bit.
03 -
You can serve the salad right away or keep it in an airtight container in the fridge for up to 4 days.
04 -
Put the chicken breasts into a medium saucepan and cover them with cold water, making sure they’re underwater by at least 2.5 cm. Put the pan on medium-high heat and wait for the water to start boiling gently.
05 -
While the chicken cooks, take a frying pan and fry the bacon on medium-low heat until it's nice and crispy. Once it’s done, let it drain on a towel. After it cools, chop it into small pieces.
06 -
In a big mixing bowl, toss together the shredded chicken, mayo mix, quartered cherry tomatoes, and chopped bacon. Stir it around until everything is well covered.
07 -
Once the chicken's cooked, put it on a cutting board or plate. Use two forks to shred it into small pieces.
# Extra Information:
01 -
If you're doing Whole30, make sure your bacon and mayo are compliant. You can prep this salad in advance and keep it chilled.