Chicken Salad BLT
This chicken salad BLT is a fun twist on two classic sandwiches. It's satisfying, tastes incredibly and is super customizable depending on the ingredients you love. Easy to make and even easier to love!
Ingredients
- ¼ cup mayonnaise
- ¼ cup plain greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- 1 lemon, juiced
- kosher salt and pepper
- 2 cups cooked, shredded chicken
- 2 green onions, thinly sliced
- 1 celery rib, diced
- 2 tablespoons finely chopped parsley
- 8 to 10 slices bacon
- 2 to 3 tomatoes, sliced
- 4 cups shredded romaine lettuce
- 8 sliced sourdough bread, toasted
Instructions
- In a bowl, whisk together the mayo, yogurt, mustard, relish, lemon juice and a pinch of salt and pepper.
- Stir in the shredded chicken, onions, celery and parsley. Taste and season more if needed. This can be stored in the fridge for up to 3 days. It tastes better as it sits.
- Cook the bacon in a skillet until it’s crispy and the fat is rendered. Chop the romaine lettuce and toast the sourdough bread.
- Sprinkle the tomatoes liberally with salt and pepper.
- To assemble the sandwich, spread ¼ cup of the chicken salad on a slice of toasted bread. Top with a few tomato slices. Top with the sliced bacon. Top with some of the shredded lettuce.
- Finish with the other slice of toast and serve!
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