BLT Chicken Salad

Contributed By: Terry Borden


5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
3/4 cup mayonnaise
2 tablespoons minced green onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced


Step 1 Cook bacon in a skillet over medium heat until evenly browned for about 10 minutes, flipping once. Remove from skillet to a plate with a paper towel on it to drain and excess oil. Crumble into pieces.
Step 2 In a mixing bowl, combine chicken, bacon, tomato, and celery.
Step 3 In a separate bowl, combine mayonnaise, parsley, green onions, lemon, Worcestershire sauce, salt, and black pepper until smooth.
Step 4 Pour over the chicken mixture and coat well. Refrigerate until cold, at least 30 minutes.
Step 5 Garnish with avocado and serve over a bed of romaine lettuce. You can also serve with crackers or as a sandwich, if preferred.

Helpful Hints:

Time: 1 hour
Yield: 6 servings

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