BLT Chicken Salad

It's a rainy Saturday and today we ate at home. The kiddo has started liking tuna salad related meals, but we went with a little something different today and she very much enjoyed it. This should feed about 3 people so feel free to double it if you wish.

BLT Chicken Salad

• 2- 12.5 oz cans of canned chicken in water

• 1/4 cup plain Greek yogurt

• 1/3 cup kewpie Mayo

• 2 tsp ranch seasoning

• 1/2 tsp salt

• 1/2 tsp pepper

• 4 slices of baked crispy bacon; crushed

• 15 cherry tomatoes ; cut in quarters

• 4 green onions; chopped

• 1/2 avocado; diced

• Romaine lettuce leaves or tostadas

Start by preheating your oven to 350 degrees. Line a baking sheet with parchment and lay 4 bacon strips. Bake that for 20 to 25 min until crispy. Take it out and place your bacon strips on a paper towel to absorb the oils and cool. Once it’s cooled, you will just crush the bacon with your fingers.

While you cook your bacon, mix your Greek yogurt, mayo, ranch seasoning, salt, and pepper in a bowl. Drain the chicken and add it to your Greek yogurt mixture. Use two forks to shred the chicken and mix it to make sure it’s nice and coated. ( if you want to use fresh made chicken breast or rotisserie chicken you can- just shred up about 2 cups or so).

Next, add in your green onions and tomatoes. Mix it up, cover it, and set it in your fridge until your bacon is ready and has cooled.

Once you are ready, take your chicken salad out of the fridge and add in your crushed bacon and avocado, and slowly mix it together until well combined. You can set this back in the fridge to cool or eat right away. Serve on a lettuce leaf or eat it with a tostada. Enjoy!