Blt Chicken Salad Recipe

You know those recipes that instantly transport you back to your favorite summer days, when meals were simple, fresh, and absolutely delicious? For me, this BLT Chicken Salad does just that. It combines everything I love about a classic BLT—the crispy bacon, juicy tomatoes, and crunchy lettuce—but with a hearty twist, thanks to tender chicken and a creamy dressing that pulls it all together. It’s one of those dishes that feels like comfort food but still manages to be light and refreshing.

This salad is my go-to when I’m craving something filling yet fuss-free. And let’s be honest, who doesn’t love bacon? Add some juicy chicken and a creamy dressing, and you’ve got yourself a winner. Plus, the best part is how easily customizable it is. I’ve played around with different add-ins, but this version is the one that sticks. It’s perfect for picnics, potlucks, or even just a casual lunch. I think you’re going to love it!

Blt Chicken Salad Recipe

A summer BBQ memory (with a side of BLT Chicken Salad)

I first whipped up this BLT Chicken Salad for a last-minute summer BBQ with friends. You know how it goes—you’re scrambling for something easy, but you still want it to be impressive enough for company. I had some leftover rotisserie chicken in the fridge and a surplus of bacon (because is there ever such a thing as too much bacon?). The idea hit me like a lightning bolt: what if I combined the magic of a BLT with a chicken salad?

As soon as I mixed it all together, I knew I was onto something. The smell of crispy bacon mixed with the bright freshness of cherry tomatoes had everyone hovering around the kitchen, sneaking bites before we even sat down. The best part? It was a total hit. That night, we ended up eating it right out of the bowl on the patio, surrounded by laughter and fireflies. It’s those little moments that stick with you, right?

What makes this BLT Chicken Salad a standout?

Sure, there are countless chicken salad recipes out there, but this one stands out because it channels the classic BLT sandwich into salad form—with a few extra flavor boosters. The bacon brings its usual smoky, savory punch, while the cherry tomatoes add that burst of sweetness and juiciness. The chicken adds a hearty base, and then the dressing? Oh, that dressing! It’s tangy from the lemon juice, with just enough seasoning to make everything sing without overwhelming the other flavors.

It’s the kind of dish that’s filling enough to be a meal on its own but also works beautifully as a side. I often make a batch on Sunday and snack on it throughout the week. It’s like having a bit of that summer BBQ feeling, even on a busy weekday.

The story behind BLT chicken salad

Chicken salad has been around for ages, with variations popping up in cookbooks as early as the 1800s. Traditionally made with cooked chicken and mayo, it’s one of those adaptable dishes that can take on any flavor profile you throw at it. BLT chicken salad is a fun twist on the original, blending the flavors of the iconic BLT sandwich with the creamy richness of chicken salad. While there are many takes on this combo, mine is all about balance—no single ingredient overwhelms the others, and you get a little bit of everything in each bite.

Let’s talk ingredients: the stars of this salad

  • Cooked chicken: You can use rotisserie chicken for convenience, or cook your own. I like to poach chicken breasts with some garlic and herbs for extra flavor. You could even use grilled chicken for a smoky twist.
  • Bacon: This is the game-changer. It adds a salty crunch that pairs perfectly with the creamy dressing. Turkey bacon works too if you’re looking for a leaner option, though it won’t give you the same rich flavor.
  • Cherry tomatoes: These little gems add brightness and sweetness. If you don’t have cherry tomatoes, any ripe, juicy tomato will do. Just be sure to cut them into bite-sized pieces.
  • Red onion: A little goes a long way here, but it adds just the right amount of bite. If you’re not a fan of raw onions, you can soak them in cold water for a few minutes to mellow the flavor.
  • Celery: This adds crunch and freshness, balancing out the richness of the bacon and mayo. If you’re out of celery, diced cucumber could work in a pinch.
  • Mayonnaise: I like using light mayo to keep things a bit healthier without sacrificing creaminess. You could sub in Greek yogurt for some or all of the mayo if you’re after a tangier, lighter dressing.
  • Lemon juice: This brightens up the dressing and cuts through the richness of the mayo. Fresh lemon juice is key here—bottled just won’t give you the same zing.
  • Spices (garlic powder, onion powder, salt, black pepper): These seasonings tie everything together. Don’t skip them—they’re subtle, but they add depth of flavor.
Blt Chicken Salad Recipe

Kitchen gear: What you need (and what you can totally skip)

Honestly, you don’t need much for this recipe—just a few basic tools that you likely already have on hand:

  • Large mixing bowl: A big enough bowl for tossing everything together without making a mess.
  • Sharp knife: Essential for chopping the chicken, bacon, and veggies. The sharper the knife, the easier the prep.
  • Small whisk: For blending the dressing. A fork works in a pinch, but a whisk ensures a smooth, well-mixed dressing.
  • Cutting board: One for veggies, and ideally, another for raw meats like chicken or bacon to avoid cross-contamination.

Step-by-step: My foolproof method

  1. Cook the chicken (if you haven’t already). I like to poach chicken breasts in water with a bit of garlic, salt, and pepper. Let them simmer for about 15 minutes or until they reach an internal temp of 165°F. Then, shred or chop the chicken into bite-sized pieces.
  2. Crisp up the bacon. Dice your bacon and cook it in a skillet until crispy, about 8-10 minutes. Drain on a paper towel to remove excess grease. (Here’s a tip: Don’t rush the bacon. Cooking it low and slow gets you that perfect crunch!)
  3. Chop the veggies. Dice the red onion, slice the cherry tomatoes in half, and chop the celery. It’s all about bite-sized pieces so that each forkful gets a little of everything.
  4. Make the dressing. In a small bowl, whisk together the mayo, lemon juice, garlic powder, onion powder, salt, and black pepper. Give it a taste and adjust the seasonings as needed.
  5. Toss it all together. In a large bowl, combine the chicken, bacon, tomatoes, red onion, and celery. Pour the dressing over the top and gently stir until everything is well-coated.
  6. Chill or serve right away. This salad is great cold, so if you have time, let it chill for about 30 minutes before serving. If you’re in a hurry (or just too hungry to wait), it’s delicious served immediately too!
Blt Chicken Salad Recipe

How to adapt this recipe

  • Gluten-free: This salad is naturally gluten-free as long as your bacon and other ingredients are free of any hidden gluten.
  • Dairy-free: Sub the mayo with a dairy-free version, or use mashed avocado for a creamy, dairy-free alternative.
  • Vegan: Swap the chicken for chickpeas or a plant-based chicken substitute, and use vegan mayo. Skip the bacon or use a plant-based version—there are some surprisingly good ones out there!
  • Spicy: Add a pinch of cayenne pepper to the dressing for a little heat, or toss in some diced jalapeños.

Serving ideas: Elevate your presentation

For a light lunch, I love serving this salad over a bed of crisp romaine lettuce or arugula. If you’re making it for a crowd, consider piling it high in a large bowl and topping it with some extra crispy bacon crumbles and fresh herbs like parsley or chives. For a heartier meal, serve it alongside crusty bread or in lettuce cups for a low-carb option.

Drink pairings: What to sip alongside

This salad pairs beautifully with a crisp white wine like a Sauvignon Blanc or a chilled glass of rosé. If you’re not a wine drinker, a cold, refreshing glass of iced tea or lemonade would complement the bright flavors nicely.

Storing and reheating tips

You can store this BLT Chicken Salad in an airtight container in the fridge for 3 to 5 days. Just be sure to give it a good stir before serving, as the dressing may separate a little. However, if it sits out for more than 2 hours, I recommend tossing any leftovers to avoid food safety issues.

Scaling up or down

This recipe serves about 4 to 6 people, but it’s easy to adjust. If you’re feeding a crowd, just double or triple the ingredients. If you’re making it for one or two, halve the recipe. One thing I’ve noticed when scaling up is that the dressing can sometimes feel a bit heavy, so I recommend adding it in gradually and stopping once everything is well-coated.

Encouragement to try it!

I promise this BLT Chicken Salad will be a hit whether you’re making it for a summer gathering or just a casual weeknight dinner. It’s easy to throw together, packed with flavor, and perfect for any bacon lover (and really, who isn’t?). Plus, with all the ways to customize it, you can truly make it your own!

Blt Chicken Salad Recipe

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut and adds a bit of extra flavor.

Can I make this salad ahead of time?
Yes! It actually tastes even better after it sits for a while in the fridge. Just wait to add the bacon until you’re ready to serve so it stays crispy.

Can I freeze this salad?
I wouldn’t recommend it, as the mayo-based dressing doesn’t freeze well and can become watery when thawed.

What’s the best way to cook bacon for this recipe?
Cooking the bacon in a skillet gives you the crispiest result, but you can also bake it in the oven at 400°F for about 15 minutes for less mess.

Can I add cheese to this salad?
Sure! Crumbled feta or shredded cheddar would be great options for adding a cheesy touch.

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Blt Chicken Salad Recipe

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This BLT Chicken Salad combines juicy chicken, crispy bacon, and a tangy dressing for a delicious and easy-to-make meal.

  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 3 cups cooked chicken chopped (see notes in the post for how to cook shredded chicken)
  • 1 pound bacon diced and cooked until crisp
  • 1 cup cherry tomatoes cut in half
  • 1/2 small red onion diced small
  • 2 stalks celery diced
  • 1/2 cup mayonnaise (I used light)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions

  • Cook the chicken (if you haven’t already). I like to poach chicken breasts in water with a bit of garlic, salt, and pepper. Let them simmer for about 15 minutes or until they reach an internal temp of 165°F. Then, shred or chop the chicken into bite-sized pieces.
  • Crisp up the bacon. Dice your bacon and cook it in a skillet until crispy, about 8-10 minutes. Drain on a paper towel to remove excess grease. (Here’s a tip: Don’t rush the bacon. Cooking it low and slow gets you that perfect crunch!)
  • Chop the veggies. Dice the red onion, slice the cherry tomatoes in half, and chop the celery. It’s all about bite-sized pieces so that each forkful gets a little of everything.
  • Make the dressing. In a small bowl, whisk together the mayo, lemon juice, garlic powder, onion powder, salt, and black pepper. Give it a taste and adjust the seasonings as needed.
  • Toss it all together. In a large bowl, combine the chicken, bacon, tomatoes, red onion, and celery. Pour the dressing over the top and gently stir until everything is well-coated.
  • Chill or serve right away. This salad is great cold, so if you have time, let it chill for about 30 minutes before serving. If you’re in a hurry (or just too hungry to wait), it’s delicious served immediately too!

Notes

Serving ideas: Elevate your presentation

For a light lunch, I love serving this salad over a bed of crisp romaine lettuce or arugula. If you’re making it for a crowd, consider piling it high in a large bowl and topping it with some extra crispy bacon crumbles and fresh herbs like parsley or chives. For a heartier meal, serve it alongside crusty bread or in lettuce cups for a low-carb option.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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