If you’re craving a satisfying, protein-packed lunch that’s fresh, flavorful, and fast, this BLT Chicken Salad is the perfect choice! Loaded with crispy bacon, juicy tomatoes, tender chicken, and crunchy lettuce, all tossed in a creamy dressing—this salad takes your favorite sandwich and transforms it into a low-carb, fork-worthy meal. It’s ideal for meal prep, busy weekdays, or a light dinner that doesn’t skimp on taste.
Why This BLT Chicken Salad Is the Perfect Lunch
This isn’t just any salad—it’s the ultimate combination of textures and flavors that you crave in a BLT, elevated with seasoned chicken and a creamy homemade dressing. Whether served on a bed of romaine, tucked into lettuce wraps, or scooped with crackers, this BLT Chicken Salad is fast, flexible, and filling.
Ingredients for BLT Chicken Salad
2 cups cooked chicken breast, diced or shredded
6 slices bacon, cooked and crumbled
1 cup cherry tomatoes, halved
2 cups chopped romaine or iceberg lettuce
1/4 cup red onion, thinly sliced (optional)
1/2 avocado, diced (optional for creaminess)
For the dressing:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper, to taste
Optional: 1 clove garlic, minced or 1 teaspoon garlic powder
Substitutions and Swaps
Chicken: Use rotisserie chicken, grilled thighs, or even turkey.
Bacon: Try turkey bacon or plant-based bacon for a lighter option.
Lettuce: Romaine, spinach, or a spring mix all work beautifully.
Dressing: Substitute Greek yogurt for mayo for a tangy, lighter dressing.
Add-ins: Crumbled feta, shredded cheddar, or sliced cucumbers add extra flair.
How to Make BLT Chicken Salad
Cook the bacon in a skillet until crispy. Drain on paper towels and crumble.
In a large bowl, combine chicken, chopped lettuce, cherry tomatoes, red onion, and bacon.
In a small bowl, whisk together mayonnaise, mustard, lemon juice, garlic (if using), salt, and pepper.
Pour the dressing over the salad and gently toss to coat.
Top with avocado and serve immediately, or chill for 15 minutes for enhanced flavor.
Serving Suggestions
Serve as-is in a bowl for a low-carb meal.
Pile into wraps, lettuce cups, or pita bread.
Add to a sandwich for a classic twist.
Scoop with crackers or tortilla chips for a quick snack or lunchbox option.
Recipe Tips for the Best BLT Chicken Salad
Use freshly cooked bacon for the best crunch and flavor.
Let the chicken cool slightly before mixing so the lettuce doesn’t wilt.
Chill before serving if making ahead—this lets the flavors meld beautifully.
Double the batch for easy lunches throughout the week.
Storage Tips
Store leftover salad (without avocado) in an airtight container in the fridge for up to 3 days.
Add avocado just before serving to prevent browning.
If storing with dressing, keep it lightly tossed to avoid sogginess—especially with lettuce.
Recipe Variations
Spicy BLT Chicken Salad: Add chopped jalapeños or a dash of hot sauce to the dressing.
Buffalo-style: Toss chicken in buffalo sauce and swap dressing for ranch or blue cheese.
Keto BLT Salad Bowl: Skip tomatoes or reduce quantity to lower carb count further.
BLT Chicken Pasta Salad: Add cooked pasta to the mix for a heartier meal.
Frequently Asked Questions
Q: Can I use canned chicken for this salad?
Yes, canned chicken can work in a pinch, though fresh or rotisserie chicken has better texture and flavor.
Q: Is BLT Chicken Salad healthy?
Absolutely! It’s high in protein and full of fresh veggies. Swap mayo for Greek yogurt to lighten it up even more.
Q: Can I make it ahead?
Yes! Prep all ingredients and keep dressing separate until ready to serve. This keeps it fresh and crisp.
Q: What’s the best chicken to use?
Grilled or baked chicken breast is ideal, but you can also use leftover roasted chicken or pulled rotisserie meat.
Final Thoughts
When it comes to crave-worthy, quick meals, BLT Chicken Salad – The Perfect Lunch! truly lives up to its name. Whether you’re eating on the go or enjoying a relaxed lunch at home, this salad is a reliable favorite that combines ease, flavor, and satisfaction in every bite.
BLT Chicken Salad the perfect lunch!
Equipment
- Skillet
- Mixing bowl
- Knife & cutting board
- spatul
Ingredients
- 2 cups cooked chicken breast chopped or shredded
- 6 slices bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- 2 cups chopped romaine lettuce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: avocado slices shredded cheese, green onions
Instructions
- In a large skillet, cook bacon until crispy. Remove, drain, and crumble.
- In a large mixing bowl, combine chopped chicken, crumbled bacon, cherry tomatoes, and chopped lettuce.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Add optional toppings like avocado or cheese if desired.
- Let rest for 5 minutes before serving to enhance flavor.
- Serve in lettuce wraps, on toasted bread, or as-is.
Notes
- Use rotisserie chicken to cut down on prep time.
- For a lighter version, swap mayonnaise for Greek yogurt.
- You can add boiled eggs for extra protein.
- Store leftovers in the fridge for up to 2 days (dressing separately recommended).
