B.L.T. Chicken Salad Sandwiches

The combination of bacon and chicken has never proved anyone wrong. 

Why didn't I think of this combo sooner?

 

 

I had recently asked my readers on Facebook about what they eat for quick lunches.  I was in a rut and needed some inspiration.  More than one mentioned chicken salad.  Eating it as a sandwich, on crackers, with veggies or just by the spoonful.

 

Now that was something I could get behind.

 

I've always loved chicken salad, but never seem to make it enough.  And yes, I know, this sounds much more like a summer meal.  I get that.  But when you receive a FOOT of snow during the week and everyone is itching to get out of the house without freezing to death, you've got to throw a little summer inspiration into your meals.

 

It is what gets us through these long winter months.

 

If you've read my blog for long, then you know I could live off of B.L.T.'s in the summer.  Fresh garden tomatoes, crispy bacon....holy yum.  So when I set out to make some chicken salad last week I thought, "why not throw some bacon in it?"

 

As bacon makes everything better.

 

{Hence, tonight when I wrapped our meatloaf in bacon before baking, then slathered it in barbecue sauce.  Another great idea.}

 

I made a fairly decent batch of this heaven-on-earth-salad {that is what I'm now calling it} and it lasted about a day and a half.  Not long enough!

And even though our kids eat most anything, I still get hesitant putting something new on their plates.  You just never know.  It could be a fight or it could be a gobble-down session.  Thankfully, it was the latter.  They loved it!

And I knew it must be good when the husband took some to work with him.  He is VERY routine and normally all that travels with him to work are a couple hard boiled eggs, a piece of fruit and maybe some almonds, cottage cheese or string cheese.

I know...so...very...boring.

Anyway, we all loved it.  If you are in a lunch rut like we were, give this one a shot!

B.L.T. Chicken Salad Sandwiches
Print this Recipe!

4 c. shredded or cubed chicken
2 strips of cooked bacon, finely diced
1/2 c. finely chopped pecans
1/2 c. plain Greek yogurt
1/4 c. mayo
1 T. apple cider vinegar {I use this kind}
1 t. lemon pepper seasoning
1 t. salt

1.  In a bowl combine all ingredients until mixed well.
2.  Refrigerate for at least one hour until serving.
3.  Serve on bread topped with lettuce and tomato, with crackers, veggies or eat it straight out of the bowl!