BLT CHICKEN SALAD
This BLT Chicken Salad takes the beloved flavors of a classic Bacon, Lettuce, and Tomato sandwich and transforms them into a hearty, satisfying chicken salad. It's creamy, crunchy, and smoky, making it a fantastic option for a quick lunch, sandwich filling, or light dinner.
Ingredients
For the Salad Base:
- 3 cups cooked chicken shredded or diced (about 1 lb raw chicken breast or 1 rotisserie chicken)
- 8 slices bacon cooked crispy and crumbled
- 1 cup cherry or grape tomatoes halved or quartered
- ½ cup celery finely diced (for crunch)
- ¼ cup red onion or green onion/scallions finely diced (adjust to taste)
- Optional: ½ cup shredded romaine lettuce added just before serving to prevent sogginess
For the Creamy Dressing:
- ½ cup mayonnaise use light or avocado oil mayo if preferred
- ¼ cup plain Greek yogurt optional, for a lighter and tangier dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper or to taste
- Pinch of salt or to taste, as bacon is salty
- Optional: ½ teaspoon dried dill or ranch seasoning for extra flavor
Instructions
- Prepare the Chicken: If not using pre-cooked chicken, cook 1 lb boneless, skinless chicken breasts by boiling, poaching, baking, or grilling until cooked through (internal temperature 165°F/74°C). Once cooled slightly, shred or dice the chicken into bite-sized pieces.
- Cook the Bacon: Cook the bacon until crispy. You can do this in a skillet, in the oven, or microwave. Once cooked, transfer to a paper towel-lined plate to drain excess fat, then crumble into small pieces when cool enough to handle.
- Prepare Vegetables: Halve or quarter the cherry/grape tomatoes. Finely dice the celery and red or green onion.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and a pinch of salt. Taste and adjust seasonings as needed. If using dried dill or ranch seasoning, mix it in now.
- Combine Ingredients: In a large mixing bowl, combine the shredded or diced chicken, crumbled bacon, halved tomatoes, diced celery, and diced onion.
- Dress the Salad: Pour the prepared dressing over the chicken mixture. Stir gently until all ingredients are well coated.
- Chill (Optional): For best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
- Add Lettuce and Serve: Just before serving, if desired, gently stir in the shredded romaine lettuce to maintain its crispness.
Serving Suggestions:
- Serve in lettuce cups (such as butter lettuce or large romaine leaves) for a low-carb option.
- Spoon onto toasted bread or a croissant for a classic sandwich.
- Serve with crackers, tortilla chips, or cucumber slices for dipping.
- Enjoy on its own as a light meal.
Notes
- Chicken Prep: Rotisserie chicken is a fantastic shortcut for this recipe. You can also cook chicken breasts specifically for this salad.
- Bacon Doneness: Cook bacon to your preferred crispness. Some like it very crispy, others prefer a slight chew.
- Tomato Choice: While cherry or grape tomatoes are recommended for their lower water content and less mess, you can use diced larger tomatoes; just be aware they might make the salad a bit more watery over time.
- Make-Ahead: This chicken salad is great for meal prep! Store it in an airtight container in the refrigerator for up to 3-4 days. Add the romaine lettuce just before serving to prevent it from getting soggy.
- Add-ins: Consider adding diced avocado for an "ABLTA" twist, a sprinkle of sharp cheddar cheese, or a dash of hot sauce for a kick.