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Chicken Salad with Bacon, Lettuce, and Tomato

Chicken Salad with Bacon, Lettuce, and Tomato

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Britt

Britt

This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  2. Stir chicken, bacon, tomato, and celery together in a bowl.
  3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
  4. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.
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Reviews

Jillian
136

Jillian

5/13/2011

Delicious! I love chicken salads and anything with bacon is bound to be good so I had to give this a try. I used leftover rotisserie chicken and 1/2 cup of Hellman's light mayo with 1/4 cup of light sour cream for the dressing. I de-seeded my tomato so nothing would get "watery". I loved the crunch from the celery and instead of just placing this on a plate as a "salad", I decided to roll this up inside large tortillas with the romaine lettuce and avocado slices because afterall, some chicken salads deserve to be eaten with your hands rather than just a fork!

Margcamp
59

Margcamp

8/15/2005

This was a decent chicken salad...very simple to make and you probably have everything you need. I only used half a cup of mayo and added a good deal of Lemon Pepper seasoning and garlic salt...it needs some spicing up. I've made it twice now and it's much better with diced chicken breast than with canned chicken...it's a better texture. I also added the avocado to the mixture rather than as a garnish. You really can add anything to this and it will turn out pretty good.

MESSY COOK
55

MESSY COOK

9/12/2002

My family LOVED this salad. The mix of flavors was terrific. I served it over a bed of shredded lettuce and it made a beautiful and very simple dinner for a hot summer day. There was enough leftover for one lunch the next day and we fought over who would get it. I will make this again and again!

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