BLT Chicken Salad

An elevated take on a picnic classic, BLT Chicken Salad balances crisp bacon, juicy tomatoes, and tender chicken with a silky lemon–herb dressing. The main keyword, BLT Chicken Salad, appears in the first line to anchor this refined rendition. Bright acidity, smoky crunch, and a creamy binder make it more than a sandwich filling—this is a composed salad that reads as dinner-party worthy. For a bolder heat-forward option, compare textures with my version of Bang Bang Chicken Salad.

Why Make This Recipe

• Effortless Yet Elegant: Quick to assemble but finished with thoughtful seasoning and texture contrast.
• Minimal Ingredients: Pantry-friendly components that combine to feel luxurious.
• Impressive Flavor: Smoky bacon and bright lemon lift the chicken, while fresh herbs add aromatic depth.

This recipe elevates a familiar sandwich into a composed salad by using crisp, warm bacon, a light emulsified dressing, and precise seasoning. Simple techniques—resting the chicken, chopping uniformly, and finishing with flaky salt—create a dish that looks polished and tastes layered rather than thrown together.

Ingredients

Base

• 3 cups cooked chicken, shredded or diced (preferably roasted; warm or room temperature)
• 6 cups mixed greens or romaine, torn into bite-size pieces (dry, crisp)

Sauce / Dressing

• 1/2 cup mayonnaise (room temperature for easy whisking)
• 2 tablespoons Greek yogurt or creme fraiche (adds silk and tang)
• 1 tablespoon Dijon mustard (smooth)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (finely grated)
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Topping

• 6 slices bacon, cooked until crisp and coarsely chopped (reserve 1 tablespoon rendered fat if desired)
• 1 cup cherry tomatoes, halved (firm, ripe)
• 1 small red onion, thinly sliced (optional; soak 5 minutes in cold water to soften sharpness)
• 1 avocado, sliced (ripe but still slightly firm)
• 2 tablespoons fresh chives or parsley, finely chopped
• Flaky sea salt, for finishing

How to Make BLT Chicken Salad

1. Prepare the proteins. If using store-bought rotisserie chicken, remove skin and shred into bite-size pieces. If roasting breasts, sear until golden and finish in a 375°F oven until cooked through; rest 5 minutes, then slice. (Mini-tip: Resting keeps the chicken juicy.)
2. Cook the bacon until crisp in a skillet over medium heat. Transfer to paper towels and chop when cool. Reserve a tablespoon of rendered fat to warm the chicken if desired — it adds savory depth. (Mini-tip: Use medium heat for even browning; listen for a steady sizzle.)
3. Make the dressing: whisk together mayonnaise, Greek yogurt, Dijon, lemon juice and zest, and olive oil until smooth and glossy. Season with salt and pepper. The dressing should coat the back of a spoon — bright and slightly thick. (Mini-tip: Whisk vigorously for a silky emulsion.)
4. Combine base ingredients: in a large bowl, toss the warm or room-temperature chicken with half the dressing so the meat absorbs flavor. Add the greens, cherry tomatoes, and thin red onion. Toss gently to combine; leaves should glisten but not wilt.
5. Add bacon and avocado. Fold in the chopped bacon and sliced avocado with gentle strokes to keep the avocado intact. Taste and add remaining dressing as needed for balance. (Sensory cue: look for bright green leaves, glossy coating, and pops of red tomato.)
6. Finish and season: sprinkle with chives or parsley and a pinch of flaky sea salt. Serve immediately for contrast between warm chicken and cool lettuce, or chill briefly for a more composed, melded flavor. (Mini-tip: Deglaze the skillet with a splash of lemon juice or vinegar to capture any leftover bacon fond for a quick vinaigrette boost.)

How to Serve BLT Chicken Salad

Serve the salad on chilled plates for a cool contrast with any warm chicken. Arrange a bed of greens, place a mound of dressed chicken in the center, and fan avocado slices along one edge. Scatter bacon and tomatoes for color and texture. For an elegant course, serve in individual shallow bowls topped with microgreens and a drizzle of extra-virgin olive oil. Pair simply with crusty country bread or a light pasta course such as the Chicken Caesar Pasta Salad for a fuller menu.

How to Store BLT Chicken Salad

Store components separately when possible. Keep the dressing in an airtight container in the refrigerator for up to 5 days. Store chopped bacon and chicken in separate containers: chicken for up to 3 days, bacon for 2–3 days. If assembled, cover tightly and refrigerate up to 24 hours—add avocado and bacon just before serving to preserve texture. To reheat chicken, warm gently in a skillet over low heat with a teaspoon of reserved bacon fat or olive oil until just heated through; avoid microwaving to prevent drying.

Tips to Make BLT Chicken Salad

• Use warm chicken tossed with a little dressing to help flavors marry without wilting the greens.
• Crisp bacon on a wire rack in the oven for even, hands-off browning.
• Reserve some bacon fat to finish the chicken for an extra savory layer.
• Keep avocado slices intact by coating lightly with lemon juice to delay browning.

Variation (if any):

• Upgrade the dressing with a teaspoon of smoked paprika or a dash of sriracha for subtle heat.
• Swap Greek yogurt for crème fraîche for a richer, silkier mouthfeel.
• Serve deconstructed on crostini for an appetizer version—top toasted rounds with a smear of dressing, chicken, tomato, and bacon.

FAQs

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an excellent time-saver and provides moist, well-seasoned meat—just remove skin and shred to bite-size pieces.

Is this salad good warm or cold?

Both. Serve immediately with warm chicken for contrast, or chill briefly for a more cohesive, melded flavor. Add bacon and avocado just before serving if chilled.

How do I prevent greens from becoming soggy?

Dress the chicken separately and add only a light amount of dressing to the greens. Toss greens just before plating and serve promptly.

Can I make this gluten-free?

Absolutely. The recipe is naturally gluten-free if you use gluten-free mayonnaise and omit any crouton accompaniments.

Conclusion

This BLT Chicken Salad refines familiar flavors into a composed dish that reads as both approachable and elevated. Crisp smoky bacon, juicy tomato, and tender chicken mingle with a bright, silky dressing for an elegant interplay of texture and aroma. For a fresh take or inspiration, see Sweet Savory and Steph’s healthy BLT chicken salad which offers complementary ideas and variations. Share your plating photos and notes in the comments, and tell me: how would you make this dish your own?

BLT Chicken Salad

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• Author: chef-ava
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

An elevated take on a picnic classic, this BLT Chicken Salad features crisp bacon, juicy tomatoes, and tender chicken with a silky lemon–herb dressing.

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Ingredients

Scale 1x2x3x

• 3 cups cooked chicken, shredded or diced (preferably roasted; warm or room temperature)
• 6 cups mixed greens or romaine, torn into bite-size pieces
• 1/2 cup mayonnaise
• 2 tablespoons Greek yogurt or crème fraîche
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 6 slices bacon, cooked until crisp and coarsely chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced (optional)
• 1 avocado, sliced
• 2 tablespoons fresh chives or parsley, finely chopped
• Flaky sea salt, for finishing

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Instructions

1. Prepare the chicken by removing skin and shredding into bite-size pieces if using rotisserie chicken, or sear and roast breasts until golden and cooked through; rest and slice.
2. Cook the bacon until crisp, then chop and reserve a tablespoon of rendered fat if desired.
3. Whisk together mayonnaise, Greek yogurt, Dijon, lemon juice and zest, and olive oil until smooth, then season with salt and pepper.
4. Toss the chicken with half the dressing in a large bowl to absorb flavor, then add the greens, cherry tomatoes, and onion (if using) and combine.
5. Gently fold in the bacon and avocado, adding remaining dressing as needed for balance.
6. Finish with chives or parsley and a pinch of flaky sea salt. Serve immediately or chill briefly.

Notes

Store components separately for optimal freshness. Add avocado and bacon just before serving to preserve texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixed
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 100mg