The easiest lunch you won’t stop making 🍗🍅
The Ultimate Easy & Affordable Lunch: BLT Chicken Salad Recipe
I’m always looking for ways to keep my midday meals both simple and budget-friendly without sacrificing flavor. This BLT Chicken Salad is my current go-to—it uses basic pantry staples and affordable proteins to create a high-protein, delicious lunch that stays fresh in the fridge for days. It’s perfect for those busy weeks when you need something quick to grab and go!
Ingredients
• 1 lb Shredded Chicken (Rotisserie or slow-cooked)
• 4 slices Turkey Bacon
• 1/3 cup Cherry Tomatoes, halved
• 1/3 cup Green Onions, roughly chopped
• 1/4 cup Avocado Oil Mayo
• 2 tbsp Dairy-Free Ranch (like Primal Kitchen)
• 1 tsp Sea Salt
• 1/4 tsp Black Pepper
Instructions
1. Prepare the Chicken: Start by shredding your chicken. You can save time with a store-bought rotisserie chicken, or boil/slow cook your own chicken breasts until they are tender enough to shred with two forks.
2. Crisp the Bacon: Heat a skillet over medium heat with a tiny splash of avocado oil. Add the turkey bacon in an even layer and cook for about 2 minutes per side, or until it reaches your desired level of crispiness. Let it cool, then chop it into bite-sized pieces.
3. Mix it Up: In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, chopped green onions, and diced turkey bacon.
4. Dress the Salad: Add the mayo and ranch to the bowl. Mix thoroughly until everything is evenly coated and creamy.
5. Season to Taste: Fold in the sea salt and black pepper. Give it one final stir to ensure the seasoning is well-distributed.
6. Store & Enjoy: Transfer the salad to a glass container. This stays delicious and fresh for 3–4 days in the fridge!
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One of the reasons I love making this BLT Chicken Salad is its versatility and ease of preparation. Using rotisserie chicken not only saves time but also infuses the salad with a smoky, savory flavor that enhances the overall taste. If you prefer a fresher option, slow-cooking chicken breasts at home allows you to control the seasoning and texture to your liking. Turkey bacon as a substitute for traditional bacon offers a lower-fat alternative without compromising on that signature smoky crispiness. I find heating the bacon in avocado oil adds a subtle richness while keeping the salad dairy-free, especially when paired with avocado oil mayo and dairy-free ranch dressing. These ingredients complement the fresh burst of flavor from halved cherry tomatoes and chopped green onions, which add both color and a slight crunch. Seasoning the salad with sea salt and black pepper is simple but essential for bringing all the flavors together. Personally, I sometimes add a squeeze of fresh lemon juice or a sprinkle of smoked paprika for an extra zing. The salad holds up well in the fridge for up to 4 days, making it perfect for meal prepping. I like to pack it in glass containers and pair it with whole grain crackers or leafy greens for a complete, satisfying lunch. This recipe is also highly customizable. You can swap turkey bacon with regular bacon or even plant-based bacon, adjust the mayo and ranch quantities for creaminess, or add avocado chunks for more healthy fats. Overall, this BLT Chicken Salad strikes the perfect balance between convenience, nutrition, and taste—definitely the easiest lunch you won’t stop making!
