Stacked BLT Chicken Salad

20 min

4 servings

Here, we’re remixing the classic, beloved BLT! Creamy dressing with flavours of herbs, onion, nutritional yeast and a hint of paprika coat a full serving of veggies and protein. Use healthy, cholesterol-free Better Than Bacon Topper instead of bacon bits to save time and money. This recipe is gluten free—serve with rice, potatoes or gluten-free buns so everyone can join in on the party.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1⁄4 cup each light mayonnaise and 2% plain Greek yogurt
  • 2 tbsp Better Than Bacon Topper
  • 2 tbsp Creamy Potato Salad Dressing Mix
  • 1 pint cherry tomatoes
  • 2 celery stalks
  • 1 medium avocado
  • 1 head romaine lettuce

Preparation

  1. Dice chicken and place in Multipurpose Steamer. Microwave on high, covered, until cooked, 4 min.
  2. Meanwhile, in a small bowl, whisk together mayo, yogurt, topper, and dressing mix.
  3. Once chicken is cooked, drain any excess liquid. Place in refrigerator, uncovered, to chill, about 5–10 min.
  4. Meanwhile, slice cherry tomatoes in half. Dice celery and avocado.
  5. Once chicken has chilled, add tomatoes and celery to steamer. Stir in dressing and toss to coat.
  6. To serve, divide one third of the lettuce equally among four plates, arranging all leaves in the same direction. Spoon salad filling and diced avocado onto the lettuce leaves. Repeat to layer remaining lettuce, salad filling, and avocado. Sprinkle additional toppings, if desired.

Nutritional Information

Per serving: Calories 330, Fat 16 g (Saturated 3 g, 0 0 g), Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 19 g (Fiber 9 g, Sugars 6 g), Protein 29 g.

Perfectly Balance Your Plate

Serve with 1 whole-wheat roll.