Week of October 12
BLT Chicken Salad
A high-protein chicken salad with massaged kale, crisp bacon, cherry tomatoes, red onion, and a creamy Greek-yogurt ranch dressing.
Prep20 minutesCook0 minutesTotal20 minutesMakes4 servings
Estimated per serving
Full macros
Based on 1/4 of the prepared recipe.
- Calories
- 385 kcal
- Protein
- 44 g
- Carbohydrates
- 5 g
- Total fat
- 21 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 2.5 oz (70 g) kale, destemmed and chopped
- 1 teaspoon olive oil
- 1 lb (450 g) chicken breast, cooked and shredded
- 6 slices bacon, cooked and chopped
- 5.3 oz (150 g) cherry tomatoes, halved
- ½ small red onion, finely diced
- 5 oz (145 g) Greek yogurt
- 1 teaspoon ranch seasoning
- ½ tablespoon lemon juice
- ½ teaspoon vinegar-based hot sauce
Directions
Make it
- Begin by preparing the kale. Place the kale in a medium bowl and drizzle over 1 teaspoon olive oil. Massage the oil into the kale using your hands for 3 minutes, until it wilts.
- In a large bowl, combine the chicken, bacon, cherry tomatoes, red onion, and kale. Mix everything together and set aside.
- Make a sauce by mixing together the Greek yogurt, ranch seasoning, lemon juice, and hot sauce. Add the prepared sauce to the shredded chicken mixture in the large bowl. Mix thoroughly until all ingredients are evenly combined and coated with the sauce.