BLT Chicken Salad — I remember pulling a warm blanket over my knees while the leaves rattled outside, and this crisp, comforting salad felt like lunch and a cozy hug all at once.
Introduction
There’s something about cool air and cider donuts that makes sandwiches feel extra special, and this BLT Chicken Salad captures that cozy fall spirit in a bowl. This reader favorite is loved for its mix of crunchy greens, juicy roasted chicken, smoky turkey bacon, and a tangy dressing that keeps every bite bright. If you like lighter dressings, this recipe borrows ideas from our Greek yogurt chicken salad no-mayo to keep the dressing creamy without weighing things down. The BLT Chicken Salad is perfect for busy bakers who want a hearty, seasonal meal that’s simple to assemble and lovely to serve alongside a fresh loaf.
Ingredients
For the BLT Chicken Salad you’ll need:
- 3 cups cooked chicken, shredded or diced (about 2 medium breasts)
- 8 slices smoked turkey bacon, cooked until crisp and chopped
- 6 cups mixed salad greens (romaine, baby kale, or your favorite fall greens)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup thinly sliced red onion
- 1/2 cup croutons or toasted seeded bread cubes (optional)
- 1/3 cup shredded sharp cheddar or crumbled feta
Dressing: - 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper to taste
Step-by-step Instructions
- Prepare the chicken:
- Roast, poach, or use leftover chicken. For easy oven-roasted chicken, brush breasts with olive oil, season with salt and pepper, and bake at 400°F (200°C) for 20–25 minutes until juices run clear. Let rest, then shred. (If you want a different baked chicken option, try inspiration from our baked chicken with cabbage slaw recipe to vary flavors.)
- Cook the turkey bacon:
- Fry slices in a skillet over medium heat until crispy, or bake on a sheet pan at 400°F for 12–15 minutes. Drain on paper towels and chop when cool.
- Make the dressing:
- Whisk Greek yogurt, mayonnaise, lemon juice, Dijon, honey, salt, and pepper in a bowl until smooth. Taste and adjust acidity or sweetness.
- Assemble the salad:
- In a large bowl, combine greens, tomatoes, avocado, red onion, and chicken. Toss gently with most of the dressing so everything is lightly coated.
- Finish and serve:
- Sprinkle chopped turkey bacon, cheese, and croutons over the top. Drizzle remaining dressing or serve on the side. Serve immediately for best texture.
Tips for Success
- Keep textures distinct: add the bacon and croutons right before serving so they stay crunchy.
- Warm chicken slightly before tossing with greens to meld flavors without wilting delicate leaves.
- Use ripe avocado and sweet cherry tomatoes for the best contrast against smoky bacon.
- Taste and tweak the dressing: add a pinch of smoked paprika for extra depth.
- For a quick weeknight version, use rotisserie chicken and pre-cooked crisped bacon.
Possible Variations
- Gluten-free: Swap the croutons for toasted nuts or seeds, or use gluten-free bread cubes and serve with a gluten-free roll. For an easy gluten-free chicken twist, check our baked parmesan-crusted chicken gluten-free idea to change up the protein.
- Streusel topping: For a playful sweet-savory contrast, sprinkle a small spoonful of savory streusel (ground almonds, a pinch of brown sugar, butter, and rosemary) on top just before serving for a fall-inspired crunch.
- Dairy-free: Replace Greek yogurt and cheese with dairy-free yogurt and omit cheese or use a plant-based alternative.
- Add-ins: Hard-boiled eggs, roasted butternut squash cubes, or thinly sliced apples make delicious autumnal additions.
Storage Recommendations
- Refrigerate leftovers in an airtight container for up to 2 days. Keep crunchy elements (croutons, bacon) separate and add just before serving to preserve texture.
- If you’ve dressed the salad, expect softer greens but still delicious for a packed lunch; consume within 24 hours for best quality.
- Cooked chicken freezes well, so batch-cook and freeze portions to speed up future salads — thaw in the refrigerator before assembling.
Warm encouragement for beginners
This BLT Chicken Salad is forgiving and flexible — perfect for home bakers who enjoy seasonal meals. Don’t worry about perfection: start with simple roasted chicken and good-quality smoked turkey bacon, taste as you go, and enjoy the satisfying balance of textures and flavors. Feel free to adapt ingredients to what’s local and in season; a salad like this is all about celebrating fall’s crisp, cozy comforts.
FAQs
Q: How long does BLT Chicken Salad last in the fridge?
A: Stored in an airtight container, the salad will keep for up to 2 days. Keep bacon and croutons separate to maintain crunch; if already dressed, eat within 24 hours for the best texture.
Q: Can I make BLT Chicken Salad ahead of time?
A: Yes — prep the chicken, chop vegetables, and make the dressing up to two days ahead. Store components separately and toss everything together just before serving.
Q: What can I use instead of mayo in the dressing?
A: Substitute extra Greek yogurt, mashed avocado, or a tablespoon of olive oil and lemon for a lighter dressing without mayonnaise.
Q: Is BLT Chicken Salad healthy?
A: It can be. Using lean chicken, yogurt-based dressing, plenty of greens, and moderate cheese makes for a protein-rich, balanced meal with healthy fats from avocado and a good mix of vitamins from fresh vegetables.
BLT Chicken Salad
Ingredients
Main ingredients
- 3 cups cooked chicken, shredded or diced (about 2 medium breasts)
- 8 slices smoked turkey bacon, cooked until crisp and chopped
- 6 cups mixed salad greens (romaine, baby kale, or your favorite fall greens)
- 1 cup cherry tomatoes, halved
- 1 each avocado, diced Use ripe avocado for best flavor.
- 1/2 cup thinly sliced red onion
- 1/2 cup croutons or toasted seeded bread cubes (optional)
- 1/3 cup shredded sharp cheddar or crumbled feta
Dressing
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper to taste
Instructions
Preparation
- Roast, poach, or use leftover chicken. For easy oven-roasted chicken, brush breasts with olive oil, season with salt and pepper, and bake at 400°F (200°C) for 20–25 minutes until juices run clear. Let rest, then shred.
- Fry turkey bacon in a skillet over medium heat until crispy, or bake on a sheet pan at 400°F for 12–15 minutes. Drain on paper towels and chop when cool.
Dressing
- Whisk Greek yogurt, mayonnaise, lemon juice, Dijon, honey, salt, and pepper in a bowl until smooth. Taste and adjust acidity or sweetness.
Assembly
- In a large bowl, combine greens, tomatoes, avocado, red onion, and chicken. Toss gently with most of the dressing so everything is lightly coated.
Finish and Serve
- Sprinkle chopped turkey bacon, cheese, and croutons over the top. Drizzle remaining dressing or serve on the side. Serve immediately for best texture.