Chicken Salad with Bacon, Lettuce and Tomato

Chicken Salad with Bacon, Lettuce and Tomato

119 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Britt
Recipe by  Britt

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
  2. Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
  3. In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

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Reviews (119)

Rate This Recipe
Jillian
134

Jillian

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

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

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 33.9 g
  • 52%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 23.4 g
  • 47%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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