BLT Chicken Salad is a fresh and tasty mix that brings together all the best parts of a classic BLT sandwich but in a lighter, fun salad form. It’s packed with crispy bacon, juicy grilled chicken, crunchy lettuce, and ripe tomatoes, all tossed with a creamy dressing that ties everything together perfectly.
I love making this salad when I want something quick but still satisfying. The combination of salty bacon and tender chicken is always a crowd-pleaser, and I find the tomatoes add just the right burst of juiciness. I usually like to add a little extra cracked pepper on top because it wakes up the flavors and gives it a nice kick.
Serve this salad on its own for a simple lunch or dinner, or pile it up in a sandwich wrap if you want it to feel a bit more like a meal on the go. One of my favorite things about the BLT Chicken Salad is how it feels hearty without being heavy, making it perfect for any time of the year.
Key Ingredients & Substitutions
Chicken Breast: Using cooked, shredded chicken keeps the salad protein-packed and easy to toss. Rotisserie chicken is a great shortcut if you’re short on time. For a lighter option, try grilled or poached chicken.
Bacon: Crispy bacon adds a smoky crunch that’s key to this salad. If you want to skip pork, turkey bacon works well or try crispy smoked chickpeas for a vegetarian twist.
Romaine Lettuce: Romaine gives a nice crunch, but you can swap it with iceberg for a milder bite or mixed greens for more variety and color.
Grape or Cherry Tomatoes: These tomatoes burst with sweetness and juiciness. If those aren’t available, diced Roma tomatoes are a good substitute.
Dressing: The mayo-based dressing combining sour cream, Dijon mustard, and lemon juice adds creaminess with a tangy kick. Greek yogurt can replace sour cream for a healthier twist.
How Do You Get the Best Crispy Bacon for This Salad?
Crispy bacon is the star here, so cooking it right matters. Follow these simple steps:
- Use a cold skillet and lay bacon strips without overlap.
- Cook over medium heat to render fat slowly, around 8-12 minutes, flipping occasionally.
- Once browned and crisp, transfer the bacon to a paper towel-lined plate to soak up excess grease.
- Let it cool slightly before crumbling—this helps keep the pieces crisp and tasty.
I find cooking bacon slowly helps avoid burnt edges and gives you even crispiness every time.
Equipment You’ll Need
- Skillet – I recommend a skillet for crispy bacon because it cooks evenly and allows you to control the crispiness.
- Large mixing bowl – Perfect for tossing the salad ingredients together easily.
- Small bowl – For whisking the dressing ingredients into a smooth mixture.
- Cutting board and knife – Handy for chopping lettuce, tomatoes, and green onions.
- Slotted spoon or tongs – Useful for removing bacon from the skillet without excess grease.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein twist.
- Add avocado slices for extra creaminess and healthy fats.
- Mix in shredded cheese like cheddar or Monterey Jack for a richer flavor.
- Use smoked paprika or garlic powder in the dressing for a new flavor profile.
BLT Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 6 slices bacon
- 4 cups romaine lettuce, chopped
- 1 cup grape or cherry tomatoes, halved
- 3 green onions, thinly sliced
For the Dressing:
- ⅓ cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
How Much Time Will You Need?
This BLT Chicken Salad takes about 15 minutes to prepare. Cooking the bacon and assembling the salad are quick steps that come together easily for a fast, delicious meal.
Step-by-Step Instructions:
1. Cook the Bacon:
Place the bacon slices in a skillet over medium heat. Cook them until they are crispy, about 8–12 minutes, flipping occasionally. When done, transfer the bacon to a paper towel-lined plate to drain excess grease. Let it cool, then crumble or chop into bite-sized pieces.
2. Prepare the Salad:
In a large bowl, combine the shredded chicken, chopped romaine lettuce, halved tomatoes, and sliced green onions. Toss gently to mix.
3. Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
4. Combine and Serve:
Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated. Top the salad with the crispy bacon pieces and serve immediately for a fresh and hearty meal.
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred it and use it as directed in the recipe.
What Can I Substitute for Bacon?
If you prefer a bacon alternative, turkey bacon works well and crisps up nicely. For a vegetarian option, try crispy roasted chickpeas or smoked tempeh.
How Long Can I Store BLT Chicken Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Add the bacon just before serving to keep it crispy.
Can I Make the Dressing Ahead of Time?
Yes! The dressing can be made up to 3 days in advance. Keep it refrigerated in a sealed container and give it a good stir before tossing with the salad.
