Keto Creamy BLT Chicken Salad Bowls combine chopped cooked chicken, bacon, lettuce, and a creamy low-carb dressing. These Keto Creamy BLT Chicken Salad Bowls skip bread and pasta, stay low carb, and deliver a cold lunch that can be portioned in bowls for meal prep or fast mid-day meals.

About This Recipe

Keto Creamy BLT Chicken Salad Bowls remove bread and replace structure with chopped lettuce and chicken. The bowl format eliminates the need for starch. Chicken must be cooked and cooled before assembly. Warm chicken will melt the dressing and thin the texture. Bacon is cooked separately until crisp, allowed to cool, and chopped. Crispy bacon provides salt and texture that offsets the creamy dressing.

The dressing depends on mayonnaise for fat and binds without sugar. A small amount of vinegar supplies acidity and prevents a heavy mouthfeel. Salt is adjusted lightly because bacon already contributes sodium. Black pepper is sufficient for seasoning. Optional smoked paprika alters color and flavor without increasing carbs. The dressing must be stirred until uniform before it is folded into chicken.

Lettuce is added last so the dressing does not break down the leaves during mixing. The mixture separates into sections in each bowl rather than one stirred mass, preventing lettuce from wilting. Cherry tomatoes or tomato substitutes are added sparingly because tomatoes contain moisture and sugar. Cutting tomatoes into small halves controls water release.

The assembled bowls require no cooking. They can be portioned for meal prep. They hold in refrigeration without dressing separation for a day because mayonnaise maintains emulsification. The recipe does not require cheese. Avocado may be added but is optional. For another creamy, cold lunch bowl, Chicken Avocado Salad – Quick & Easy Low-Carb Lunch is similar. For a bacon-driven salad, Chicken Bacon Ranch Bowls – Easy Low-Carb Lunch fits the same category.

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Why You’ll Love This Recipe

• No bread
• No pasta
• High-fat dressing
• Crisp bacon texture
• Cold lunch meal prep
• Fast assembly
• No sugar
• Clean portions

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Ingredients

• 2 cups cooked chopped chicken
• 1 cup chopped lettuce
• 1/2 cup cooked chopped bacon
• 1/3 cup halved cherry tomatoes
• 1/4 cup mayonnaise
• 1 teaspoon vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cook bacon in a skillet until crisp and transfer to a plate.
2. Allow bacon to cool and chop into small pieces.
3. Chop cooked chicken into bite-size pieces.
4. Add mayonnaise to a small bowl.
5. Add vinegar, salt, and black pepper to the mayonnaise.
6. Stir dressing until fully blended.
7. Add chopped chicken to a mixing bowl.
8. Spoon dressing over the chicken.
9. Stir until chicken is coated evenly.
10. Add chopped bacon to the coated chicken.
11. Stir until bacon is distributed evenly.
12. Add chopped lettuce to serving bowls.
13. Spoon the chicken-bacon mixture over the lettuce.
14. Add halved cherry tomatoes on top.
15. Serve immediately or refrigerate.

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Nutrition (per serving)

• Calories: ~520
• Fat: ~39g
• Protein: ~37g
• Net Carbs: ~5g

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FAQ

• Can this be meal-prepped?
  Yes. Store lettuce separate if desired.
• Can I skip tomatoes?
  Yes. Reduce moisture by removing them.
• Can I add cheese?
  Yes. Cheddar or mozzarella work.
• Can I use rotisserie chicken?
  Yes. Remove skin and chop.
• Does this need lemon?
  No. Vinegar supplies acidity.

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Variations & Substitutions

• Add avocado
• Add crumbled cheese
• Replace vinegar with lemon
• Add smoked paprika
• Increase bacon

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Serving Suggestions

• Serve cold
• Pack in containers
• Add extra bacon
• Add sliced avocado

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chicken Avocado Salad – Quick & Easy Low-Carb Lunch
• Chicken Bacon Ranch Bowls – Easy Low-Carb Lunch

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