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Creamy BLT Chicken Salad

A light and refreshing salad featuring tender chicken, crisp romaine, juicy tomatoes, and a creamy dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Can use grilled, baked, or rotisserie chicken.
  • 4 cups romaine lettuce, chopped Ensure it's washed and dried.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon ranch seasoning mix Can be substituted with Italian or Greek seasoning.
  • 1/4 cup fresh basil, chopped (optional) Adds a nice herbaceous flavor.
  • 1 to taste Salt and pepper Adjust to your preference.
  • to taste optional Croutons for topping For added crunch.

Method
 

Preparation
  1. Prepare the Chicken: If using leftover chicken, dice into bite-sized pieces. If cooking from scratch, boil or bake the chicken until fully cooked, then cool and chop.
  2. Prep the Veggies: Wash and chop the romaine lettuce and slice cherry tomatoes in half. Set aside in a large serving bowl.
  3. Mix the Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, ranch seasoning, salt, and pepper. Adjust seasoning to taste.
  4. Combine Ingredients: Add diced chicken, chopped lettuce, and halved tomatoes to the large bowl with greens. Drizzle dressing over the top and gently toss everything together until well combined.
  5. Add Fresh Herbs: Toss in fresh basil for an herbaceous touch if desired.
  6. Serve: Plate the salad, and add croutons on top for added crunch. Enjoy fresh!

Notes

To prevent soggy greens, store the dressing separately until just before serving. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.