Description

The BLT Chicken Salad is a flavorful and hearty dish that combines the classic ingredients of a BLT sandwich—bacon, lettuce, and tomato—with tender, protein-rich chicken. This salad is perfect for a quick lunch or light dinner and is versatile enough to be served in various ways, whether as a standalone meal, a sandwich filling, or a low-carb wrap. The combination of crispy bacon, juicy cherry tomatoes, and creamy dressing makes this salad a satisfying and crowd-pleasing option for any occasion.

Ingredients

Scale

3 cups cooked chicken, chopped (see notes below for cooking tips)
1 pound bacon, diced and cooked until crisp
1 cup cherry tomatoes, cut in half
1/2 small red onion, diced small
2 stalks celery, diced
1/2 cup mayonnaise (light or regular, see notes below)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Instructions

Prepare the Chicken:
Cook the chicken using your preferred method—boiling, baking, or grilling. Once cooked, allow it to cool slightly before chopping or shredding into bite-sized pieces.
Cook the Bacon:
Dice the bacon into small pieces and cook until crispy. You can use a stovetop or oven method. Drain the cooked bacon on a paper towel-lined plate to remove excess grease.
Prepare the Vegetables:
Halve the cherry tomatoes, dice the red onion finely, and dice the celery into small, uniform pieces.
Mix the Ingredients:
In a large bowl, combine the chopped chicken, crispy bacon, cherry tomatoes, red onion, and celery. Toss gently to mix.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Adjust seasoning to taste.
Combine and Serve:
Pour the dressing over the salad mixture and stir until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator.

Notes

Chicken Preparation: For best results, use leftover cooked chicken, store-bought rotisserie chicken, or freshly cooked chicken breasts. Shredding the chicken gives a different texture than chopping, so choose based on your preference.
Mayonnaise Substitutes: To lighten the recipe, substitute some or all of the mayonnaise with Greek yogurt or mashed avocado. For a dairy-free version, use a plant-based mayonnaise.
Bacon: Ensure the bacon is cooked until crispy to add the necessary crunch to the salad. You can substitute turkey bacon for a leaner option.
Storage: This salad can be made a day ahead and stored in the refrigerator for 3-5 days. If left out at room temperature for more than 2 hours, discard any leftovers.