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Ingredients
- 6 pieces bacon sliced
- 3 cups chicken or other leftover chicken Shredded
- 3 green onions Diced
- 1 cup cherry tomatoes Quartered
- 4 tbsp mayo (olive oil avocado oil preferred)
- 1 tbsp dill
- 4-6 broad leaf greens for shells (chard collard greens, romaine, cabbage)
Ingredients
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Instructions
- Start by dicing up bacon and putting it in a medium pan over medium heat to cook. Cook for 6-8 minutes stirring occasionally, until the bacon is brown and starting to get crispy. Remove to a paper towel-lined plate to cool.
- While bacon is cooking, cut up onions and tomatoes and place in a bowl.
- Add shredded chicken to the bowl. We used leftover crockpot chicken. For the crockpot chicken, you just put about a pound of chicken breasts or thighs in your crockpot with about a cup of bone broth or a jar of salsa and let it cook for 6 hours on low or 3 hours on high. After the chicken is done, take it on out and shred away. You could use a rotisserie chicken or other leftover chicken you have on hand as well.
- Add in bacon, mayo, and dill to the bowl and mix well.
- Prepare lettuce by removing leaves to use for "shells".
- Fill leaves with BLT chicken salad mixture and enjoy!
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