BLT Chicken Salad
A crisp October breeze, the warm smell of cinnamon in the oven, and a plate of vibrant greens topped with savory smoked turkey bacon — that’s the first time I made this BLT Chicken Salad for friends who came over after a morning of apple picking. It quickly became a reader favorite for its cozy fall flavors and simple assembly that feels both comforting and fresh.
Introduction
This BLT Chicken Salad is your go-to for seasonal lunches, weekend potlucks, or a relaxed dinner after baking fresh bread. It balances roasted chicken, crisp lettuce, juicy tomatoes, and smoky bacon with a tangy dressing that sings of autumn without being heavy. If you like lighter chicken salads, you might also enjoy a creamy Greek yogurt chicken salad (no mayo) as another weekday option.
Ingredients
- 3 cups cooked chicken, shredded or chopped (roasted or baked)
- 6–8 slices smoked turkey bacon, crisped and chopped
- 6 cups mixed lettuce (romaine, butter, or your favorite greens)
- 2 cups cherry tomatoes, halved
- 1 large avocado, diced
- 1 cup corn kernels (fresh, roasted, or thawed if frozen)
- 1/2 cup thinly sliced red onion
- 1/2 cup shredded cheddar or your preferred cheese
- 1/3 cup croutons or toasted gluten-free breadcrumbs (optional)
- For the dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Step-by-step Instructions
- Prepare the chicken: If you don’t have leftover roasted chicken, season two boneless, skinless chicken breasts with salt, pepper, and a drizzle of olive oil, then bake at 400°F (200°C) for 20–25 minutes until internal temperature reaches 165°F. Let rest and shred. For an autumn twist, roast the chicken with a sprig of thyme.
- Cook the smoked turkey bacon: In a skillet over medium heat, crisp the smoked turkey bacon until golden. Drain on paper towels and chop into bite-sized pieces.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lemon juice, Dijon, and maple syrup. Season with salt and pepper. Taste and adjust acidity or sweetness to your preference.
- Assemble the salad: In a large bowl, toss the mixed lettuce with half the dressing. Add chicken, tomatoes, corn, avocado, red onion, and bacon. Sprinkle cheese and croutons on top, then drizzle remaining dressing or serve it on the side.
- Serve immediately for best texture, or chill briefly if you prefer a cold salad.
For a cozy meal idea, try pairing this salad with simple homemade rolls or the same roasted chicken used in our baked chicken with cabbage slaw recipe.
Tips for Success
- Use warm chicken for extra comfort: Tossing warm shredded chicken with the greens slightly wilts the lettuce and brings out deeper flavors.
- Keep avocado fresh: Toss diced avocado with a squeeze of lemon to prevent browning before adding to the salad.
- Balance textures: Crisp smoked turkey bacon and fresh tomatoes contrast the creamy avocado and dressing — don’t skip the crunch element.
- Make it quicker: Use rotisserie chicken for weeknight shortcuts.
- Baking tip for home bakers: If you’re serving this alongside seasonal baked breads, slice them just before serving so the salad remains the star without getting soggy. For another protein option that pairs well with baked sides, consider the baked parmesan-crusted chicken (gluten-free).
Possible Variations
- Gluten-free: Use gluten-free croutons or toasted gluten-free breadcrumbs, and ensure any bacon or dressings are certified gluten-free.
- Streusel topping for texture: For a sweet-savory autumn twist, try a small amount of savory streusel made from chopped nuts, a pinch of brown sugar, and a touch of butter — sprinkle lightly over the salad to add a fall-inspired crunch.
- Dairy-free: Swap Greek yogurt and cheese for dairy-free alternatives and use a dairy-free mayo.
- Lighter dressing: Replace mayonnaise with extra Greek yogurt and a splash of apple cider vinegar for a tangier profile.
- Vegetarian swap: Replace chicken and bacon with roasted chickpeas and smoked tempeh for a hearty meatless version.
Storage Recommendations
- Refrigerate leftovers in an airtight container for up to 2 days. Store dressing separately to keep greens crisp.
- If you plan to meal-prep, pack components separately: lettuce, chicken, bacon, and dressing in individual containers and combine just before eating.
- Freezing is not recommended for the assembled salad due to lettuce and avocado texture changes; however, cooked chicken freezes well if you want to prepare it ahead.
Conclusion
This BLT Chicken Salad is a warm, inviting recipe that captures the best of fall’s colors and flavors while remaining simple enough for beginner cooks and home bakers. If you want another take on a healthy, flavorful version, check out Healthy BLT Chicken Salad – Sweet Savory and Steph for inspiration.
Frequently Asked Questions
- How long does BLT Chicken Salad last in the fridge?
- Stored properly with dressing separate, it will last about 2 days. Combine just before serving to keep textures fresh.
- Can I make BLT Chicken Salad ahead of time?
- Yes. Prep all components and store them separately. Assemble up to a few hours before serving for best texture.
- What can I use instead of bacon?
- Smoked turkey bacon, crispy tempeh, or roasted chickpeas make great alternatives that keep a smoky or crunchy element.
- Is BLT Chicken Salad suitable for meal prep?
- Absolutely. Keep ingredients in separate containers and pack dressings on the side; assemble when ready to eat for a quick, satisfying meal.
BLT Chicken Salad
A fresh and cozy BLT Chicken Salad featuring roasted chicken, crisp lettuce, juicy tomatoes, and smoky turkey bacon, topped with a tangy dressing.
Ingredients
Main ingredients
- 3 cups cooked chicken, shredded or chopped roasted or baked
- 6-8 slices smoked turkey bacon, crisped and chopped
- 6 cups mixed lettuce (romaine, butter, or your favorite greens)
- 2 cups cherry tomatoes, halved
- 1 large avocado, diced
- 1 cup corn kernels (fresh, roasted, or thawed if frozen)
- 1/2 cup thinly sliced red onion
- 1/2 cup shredded cheddar or your preferred cheese
- 1/3 cup croutons or toasted gluten-free breadcrumbs (optional)
For the dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- to taste Salt and pepper
Instructions
Preparation
- If you don’t have leftover roasted chicken, season two boneless, skinless chicken breasts with salt, pepper, and a drizzle of olive oil, then bake at 400°F (200°C) for 20–25 minutes until internal temperature reaches 165°F. Let rest and shred.
- In a skillet over medium heat, crisp the smoked turkey bacon until golden. Drain on paper towels and chop into bite-sized pieces.
- Whisk together Greek yogurt, mayonnaise, lemon juice, Dijon, and maple syrup. Season with salt and pepper. Taste and adjust acidity or sweetness to your preference.
Assembly
- In a large bowl, toss the mixed lettuce with half the dressing. Add chicken, tomatoes, corn, avocado, red onion, and bacon.
- Sprinkle cheese and croutons on top, then drizzle remaining dressing or serve it on the side.
- Serve immediately for best texture, or chill briefly if you prefer a cold salad.
Notes
Use warm chicken for extra comfort: Tossing warm shredded chicken with the greens slightly wilts the lettuce and brings out deeper flavors. Keep avocado fresh: Toss diced avocado with a squeeze of lemon to prevent browning before adding to the salad. Balance textures: Crisp smoked turkey bacon and fresh tomatoes contrast the creamy avocado and dressing — don’t skip the crunch element. Make it quicker: Use rotisserie chicken for weeknight shortcuts.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 6gSugar: 3g
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