Ingredients

The following ingredients have 3 Servings
  • 6 pieces bacon (- sliced)
  • 3 cups shredded chicken or other leftover chicken
  • 3 green onions (- diced)
  • 1 cup cherry tomatoes (- quartered)
  • 4 tbsp mayo
  • 1 tbsp dill
  • 4-6 broad leaf greens for shells ((chard, collard greens, romaine, cabbage))

Instruction

  • 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!