There are so many versions of chicken salad, and folks have strong opinions: grapes or no grapes; curry or no curry. BLT Chicken Salad is a version for those who crave a lot of salty crunch. The basic elements of a chicken salad—cooked chicken, mayo, and celery—are mixed with bacon, tomato, lettuce and avocado. Two deli favorites become one with a BLT Chicken Salad! Now appearing at a picnic near you (such as on your plate).
Ingredients• 5 slices bacon • 3 cups chicken, diced and cooked • 1 cup fresh tomato, chopped • 2 stalks celery, thinly sliced • 3/4 cup mayonnaise • 2 tablespoons green onion, minced • 1 tablespoon parsley, chopped • 1 teaspoon lemon juice • 1/8 teaspoon Worcestershire sauce, more to taste • salt, to taste • ground black pepper, to taste • 12 leaves romaine lettuce, optional, for serving • 1 large avocado, optional, sliced, for serving
Cook the bacon in a skillet over medium heat until evenly browned, about 10 minutes, flipping once.
Remove the bacon from the skillet to a plate with a paper towel on it to drain and excess oil. Crumble the bacon into pieces.
In a mixing bowl, combine the chicken, bacon bits, tomato, and celery.
In a separate bowl, combine the mayonnaise, parsley, green onions, lemon, Worcestershire sauce, salt, and black pepper until smooth.
Pour the mayo mixture over the chicken mixture and coat well.
Refrigerate until cold, at least 30 minutes.
Garnish with avocado and serve over a bed of romaine lettuce. You can also serve it with crackers or as a sandwich, if preferred.