BLT Chicken Salad Recipes

This salad is the messy, crunchy, smoky cousin of boring lunch salads — all the BLT vibes with actual chicken so it fills you up and keeps you from daydreaming about pizza by 3 p.m. Crisp bacon, juicy tomatoes, shredded chicken, crunchy greens, and a tangy mayo-ish dressing that somehow tastes like summer in a bowl. Try it because it’s fast, forgiving, and makes you feel like you made something fanciful even when you’re half-asleep on a Tuesday.

My family devours this. My kid announces “I want the bacon chicken salad” like it’s a special dessert and my husband smothers it in extra dressing like it’s a sacred ritual. Once I made it for dinner and forgot to buy lettuce, so I tossed it on toasted sourdough — they called it genius and then texted their friends a photo. It’s become our weekday MVP: I can make a big batch of chicken on Sunday, throw everything together in minutes, and pretend I planned a gourmet meal.

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This recipe thrives on chaos. I’ve made it with rotisserie chicken when I couldn’t be bothered to cook, and I’ve shredded roasted thighs when I felt like showing off. Sometimes I crisp the bacon in the oven and forget it for a minute — still edible, mostly. If you swap sour cream for some of the mayo, it brightens the dressing. Once I tried using crumbled blue cheese and my kid recoiled — we all learned boundaries that day. Bottom line: the salad is forgiving; be bold with small swaps but don’t skip the acid (lemon or vinegar) — it wakes everything up.

Shopping Tips

– Protein: Rotisserie chicken or leftover roasted chicken works great; dark meat is juicier but breasts are fine if you’re trimming fat.
– Greens: Use sturdy lettuce like romaine or a crunchy spring mix so it doesn’t go limp under the dressing.
– Vegetables: Pick ripe, firm tomatoes for sweetness and texture; cherry tomatoes are a no-fail, low-drama option.
– Crunch Extras: Buy thick-cut bacon and crisp it well — save a little for topping so it stays crunchy when you serve.
– Fats & Oils: Keep good mayo (or a mix of mayo and Greek yogurt) and a decent olive oil; cheap mayo tastes like, well, cheap mayo.

Prep Ahead Ideas

– Shred or cube the chicken and store it in an airtight container in the fridge for up to 3 days.
– Cook and crumble the bacon ahead of time; keep it separate so it stays crisp until serving.
– Dice tomatoes and chop onions a day ahead in sealed containers — add to the salad just before eating to avoid sogginess.
– Pre-mix the dressing in a jar; it keeps well in the fridge and you can shake-and-dress in seconds on busy nights.

✔Time-Saving Tricks

– Use store-bought rotisserie chicken or frozen grilled chicken strips to skip cooking.
– Crisp bacon on a sheet pan while the oven preheats — hands-off and you get even cooking.
– Toss everything in a big bowl and let guests help themselves; assembly is faster than individual plating.
– Don’t rush resting times if you’re making hot chicken: let it cool a bit so the lettuce doesn’t wilt.

✔Common Mistakes

– Overdressing the salad: I did this once and it turned soggy — fix it by adding more greens or serving over toasted bread.
– Adding bacon too early: it went soggy the first time I made it for a picnic; pack bacon separately or sprinkle on last minute.
– Using watery tomatoes: I once used supermarket vine tomatoes that were like water balloons — drain them on paper towels first.
– Not seasoning the chicken: bland chicken ruins the whole bowl; taste and add salt/pepper before mixing.

What to Serve It With

– Toasted sourdough or buttery crostini for scooping.
– Simple lemon-garlic green beans or a quick cucumber salad for fresh contrast.
– Sweet potato fries or oven fries for a meaty, salty pairing.
– A light grain like quinoa or farro tossed with lemon if you want heartier bowls.

✔Tips & Mistakes

– Salt the chicken early so the seasoning sinks in.
– Add bacon last to keep that welcome crunch.
– If dressing tastes flat, add a splash of acid (lemon or vinegar) and a pinch of salt.
– Overmixing kills texture — gently fold to keep things airy.

✔Storage Tips

Leftovers keep well in an airtight container for 2–3 days, but keep bacon separate if you can. The salad is totally fine cold for lunch — I actually prefer it that way. If you wake up and eat it for breakfast, no judgment here; pair with toast and call it a day.

✔Variations and Substitutions

– Swap mayo for Greek yogurt or half-and-half mayo+yogurt to lighten the dressing.
– Use turkey bacon or tempeh bacon for a lighter or vegetarian-ish twist (not the same, but tasty).
– Add avocado for creaminess or crumble feta for a salty tang.
– If you’re out of tomatoes, roasted red peppers or sundried tomatoes add a concentrated flavor punch.
– No lettuce? Serve on toasted bread, in a pita, or over warm grains.

Frequently Asked Questions

BLT Chicken Salad Recipes

Creamy, smoky BLT vibes in a hearty chicken salad loaded with crisp romaine and juicy tomatoes. Great for sandwiches, lettuce cups, or easy lunches.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 3 cup cooked chicken breast, diced
• ▢ 4 oz bacon, cooked until crisp and crumbled
• ▢ 0.33 cup mayonnaise
• ▢ 0.25 cup plain Greek yogurt
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 tsp garlic powder
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper, freshly ground
• ▢ 0.5 cup celery, finely diced
• ▢ 0.33 cup green onions, thinly sliced
• ▢ 1.5 cup grape tomatoes, halved
• ▢ 2 cup romaine lettuce, chopped
• ▢ 2 tbsp fresh parsley, chopped

Instructions

Preparation Steps

• Cook bacon in a skillet or 400°F oven until crisp, 12–15 minutes. Drain on paper towels and cool.
• Chop the chicken, tomatoes, romaine, celery, green onions, and parsley. Set aside.
• Whisk mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper in a large bowl.
• Fold in the chicken until coated with the dressing.
• Stir in celery, green onions, and tomatoes. Mix gently to keep tomatoes intact.
• Add the crumbled bacon and romaine just before serving. Toss lightly and sprinkle with parsley.
• Chill 10–15 minutes for flavors to meld, if time allows. Serve as desired.

Notes

Variation: Add diced avocado or swap half the mayo for more yogurt. Serve on toasted sourdough, in lettuce cups, or over greens. For best crunch, fold in the romaine and bacon right before serving. Store the dressed chicken mixture (without lettuce and bacon) up to 3 days; add the crisp elements just before eating.

This recipe is an original creation inspired by classic BLT Chicken Salad Recipes flavors. All ingredient ratios and instructions are independently developed.