This Chipotle BLT Chicken Salad combines smoky bacon, creamy chipotle dressing made with Blue Plate Mayonnaise, tender chicken, and juicy cherry tomatoes into a versatile dish perfect for sandwiches, wraps, or crackers. Simple to make, packed with flavor, and sure to be a crowd-pleaser!

Ingredients

• 7-8 strips thick-cut bacon
• 1 cup Blue Plate mayonnaise
• 1/2 cup plain Greek yogurt or sour cream
• 1 tbsp chipotle puree
• 1 tbsp chopped parsley
• 1 tbsp thinly sliced chives
• 1 tsp. onion powder
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1/2 cup buttermilk
• 1 rotisserie chicken
• Boudreaux's Backyard Prime Beef and Chop seasoning
• 1 cup cherry tomatoes, quartered

Directions

1. Preheat your oven to 425°F.
2. Line a cookie sheet with parchment paper. Lay the bacon strips out in a single layer and bake until crispy. Pat off excess grease and set aside.
3. To make the chipotle ranch dressing, blend the mayonnaise, yogurt (or sour cream), chipotle puree, parsley, chives, onion powder, garlic powder, salt, pepper, and buttermilk until smooth. Set aside.
4. Remove the skin from the rotisserie chicken, then debone and chop the meat into bite-sized pieces. Add the chicken to a medium mixing bowl.
5. Chop the bacon and add it to the bowl with the chicken. Season with Boudreaux’s Backyard Prime Beef and Chop seasoning.
6. Gradually add the chipotle dressing to the chicken mixture, stirring until evenly coated. Adjust the amount of dressing to your preference.
7. Gently fold in the cherry tomatoes. Check for seasoning and adjust as needed.
8. Serve on bread, in lettuce wraps, or with crackers. Enjoy!