BLT Chicken Salad
This BLT Chicken Salad is a fresh, protein-packed twist on the classic BLT sandwich, combining juicy chicken, crispy bacon, and fresh vegetables tossed in a creamy, tangy dressing. Perfect for a quick lunch or dinner, it comes together in about 30 minutes and is easily customizable.
Equipment
- Skillet
- Mixing Bowl
- Knife
- Cutting Board
- Small Bowl
- Whisk
Ingredients
- 2 cups cooked chicken breast shredded or diced (grilled or roasted)
- 6 slices turkey bacon or beef bacon cooked until crispy and chopped
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely sliced
- 1/4 cup fresh parsley chopped (optional)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
Instructions
Prepare the Chicken and Bacon
- Start by cooking your chicken breast if it’s not already cooked. You can grill, roast, or pan-sear it with a pinch of salt and pepper until fully cooked and juicy. Let it cool slightly, then shred or dice the chicken into bite-sized pieces. Next, cook the turkey or beef bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop into small pieces.
Chop the Vegetables
- Wash and chop your romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If you’re using parsley, chop that as well. Having all your fresh ingredients prepped makes assembly quick and easy.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, salt, and pepper. Adjust the seasoning to your preference. This creamy dressing complements the smoky bacon and fresh veggies perfectly.
Assemble the Salad
- In a large mixing bowl, combine the lettuce, tomatoes, cucumber, red onion, chicken, and bacon. Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
Serve and Enjoy
- Serve the BLT Chicken Salad immediately for the best texture or chill for 15–20 minutes to let the flavors meld. This salad pairs wonderfully with warm pita bread or as a filling for wraps.
Notes
Use freshly cooked chicken for the best texture, but leftover rotisserie chicken works great too. For extra crunch, add toasted nuts like almonds or walnuts. To lighten the dressing, substitute half the mayonnaise with Greek yogurt. Make sure to drain the bacon well on paper towels to avoid soggy salad. Chill the tomatoes before adding to keep the salad crisp and refreshing. Use a sharp knife to slice the red onion thinly to avoid overpowering the salad with strong onion flavor.
Variations include adding diced avocado, a spicy kick with cayenne or hot sauce, swapping parsley for basil or cilantro, using ranch or blue cheese dressing, serving over quinoa or brown rice, or making a vegetarian version with tempeh or smoked tofu.
Store leftovers in an airtight container in the refrigerator. Keep dressing separate and add just before serving. Salad without dressing stays fresh for up to 3 days; with dressing, consume within 1-2 days. Avoid freezing as lettuce and tomatoes will become mushy.