Ranch Chicken Salad BLTs
Recipe submitted by: Amy Pickett
Recipe courtesy of: Every Day with Rachael Ray (magazine)
1/3 cup greek yogurt
1/4 cup mayonnaise
2 teaspoons chopped fresh thyme
1 small clove garlic, finely grated
1 pound shredded roast chicken
1/2 pound bacon, cooked and chopped
1 small head boston lettuce, leaves separated
4 onion rolls, halved and lightly toasted
1 large tomato, sliced
- In a medium bowl, stir together the yogurt, mayonnaise, thyme and garlic. Stir in the chicken and bacon, then season with pepper.
- Arrange the lettuce on the roll bottoms. Layer with the chicken salad, tomato and roll tops.
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