Keto BLT Chicken Salad
How to Make It
Step
Recipe Steps steps 3 1 h 25 min
Step 1
Pat chicken breasts dry with paper towels and place a piece of parchment paper over the breasts. Pound the chicken to ¼-inch thick, then rub the olive oil into the flesh. Season the chicken with seasoned salt, lemon pepper seasoning, black pepper, and oregano. Heat a pan over high heat on the stove, and place the chicken down on the seasoned side once the pan is hot. Sear the chicken on one side until the spices char and blacken.
Step 2
Cook the chicken on the other side and reduce the heat to medium. Flip the chicken breast back and forth until it’s cooked all the way through, then set the chicken aside to rest and cool for 5 minutes. Dice the cooked chicken and add it to a large mixing bowl. Next, mix together sour cream, mayonnaise, and lemon juice together in a separate bowl. Then, add the mixture to the larger bowl and stir it in to coat the chicken.
Step 3
Set the bowl of chicken aside and turn back to the stove. Cook the bacon until crispy in a pan. Then, chop the bacon into large, chunky pieces once they’ve cooled and crisped. Mix the bacon into the bowl of chicken salad. Add shredded lettuce, halved grape tomatoes or equivalent, diced cheddar cheese, and chopped green onion to the bowl lastly. Use a spatula or spoon to gently fold these ingredients into the chicken salad so they are halfway coated in sauce, but the colors and shapes of the ingredients are still visible. Chill the salad for 1 hour before serving.
Ingredients
- Chicken Breast Boneless Skinless Raw – 10 oz
- Olive Oil – 1 tsp
- Seasoned salt – 0.75 tsp
- Lemon pepper seasoning – 0.25 tsp
- Black pepper – 0.5 tsp
- Oregano, dried – 0.75 tsp
- Sour cream – 1 tbsp
- Mayonnaise – 2 tbsp
- Lemon juice – 1 tsp
- Bacon – 4 slice – 6″ long
- Shredded lettuce – 1 oz
- Grape tomato – 2 oz
- Cheddar cheese – 5 oz
- Scallions – 0.25 cup, chopped