Ingredients
Method
Preparation
- Cook 4 to 6 slices of bacon in a skillet until crispy, drain on paper towels, and chop when cool.
- Season two cooked chicken breasts with salt and pepper, and shred or chop into bite-sized pieces.
- Chop 2 cups of lettuce and 1 to 2 tomatoes into bite-sized pieces. Add sliced green onions if desired.
Make the Dressing
- In a bowl, mix 1/2 cup mayonnaise, 1/4 cup yogurt or sour cream, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, along with salt and black pepper to taste. Stir until smooth.
Combine
- In a large bowl, combine the chicken, bacon, lettuce, and tomato.
- Pour the dressing over and toss gently to coat.
- Chill for 15 to 20 minutes if desired, or serve immediately for extra crispy bacon.
- Season to taste and enjoy.
Notes
For best texture, cook bacon until crispy and let hot chicken cool before adding to the salad to keep it fresh. Dry the lettuce well to prevent sogginess. Taste dressing and adjust flavors as needed. Ensure even chopping for consistent bites of bacon, chicken, and tomato.
