Introduction
Craving a fresh, hearty salad that combines the classic flavors of a BLT sandwich with tender chicken? BLT Chicken Salad is your perfect pick! This vibrant dish features juicy chicken, crispy bacon, sweet cherry tomatoes, crunchy celery, and a creamy, tangy dressing, all tossed together for a satisfying meal. Ideal for lunch, meal prep, or a light dinner, this recipe is beginner-friendly and ready in minutes with pre-cooked chicken. Curious about how to whip up this delicious twist on a BLT? Let’s dive into this simple recipe that’s sure to become a go-to favorite!
Overview: Why BLT Chicken Salad Is Special
BLT Chicken Salad stands out for its bold combination of classic BLT elements—bacon, lettuce (replaced here with celery for crunch), and tomato—elevated with protein-packed chicken and a zesty mayo-based dressing. The crispy bacon and fresh veggies create a perfect balance of textures, while the lemony dressing adds brightness. This recipe serves 4–6, comes together in about 15 minutes (with pre-cooked chicken and bacon), and is versatile enough to customize with add-ins or serve in various ways. Its fresh presentation, high protein content, and quick prep make it ideal for busy days, picnics, or potlucks.
- Time Requirement:
- Prep: 15 minutes
- Total: About 15 minutes (with pre-cooked chicken and bacon)
- Difficulty Level: Easy. Involves basic chopping, mixing, and whisking, perfect for beginners.
- Why It’s Special: This recipe serves 4–6, offers classic BLT flavors with added protein, and is a quick, healthy meal. It’s budget-friendly, great for any season, and ideal for meal prep or lunches.
Essential Ingredients
This salad comes together with ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:
- Cooked Chicken (3 cups, chopped): Provides tender, high-protein filling; pre-cooked for convenience.
- Bacon (1 lb, diced and cooked until crisp): Adds smoky, crispy texture and rich flavor.
- Cherry Tomatoes (1 cup, cut in half): Contribute juicy, sweet freshness.
- Red Onion (½ small, diced small): Delivers sharp, savory crunch.
- Celery (2 stalks, diced): Offers crisp texture, replacing lettuce for a BLT twist.
- Mayonnaise (½ cup): Creates a creamy base for the dressing; light mayo reduces calories.
- Lemon Juice (1 tbsp): Adds bright, tangy acidity.
- Salt (½ tsp): Enhances overall flavor.
- Garlic Powder (½ tsp): Infuses savory depth.
- Onion Powder (½ tsp): Contributes subtle sweetness.
- Black Pepper (¼ tsp): Adds mild spice.
Substitutions and Variations
- Chicken: Swap for turkey, rotisserie chicken, or tofu for vegetarian; adjust to 3 cups.
- Bacon: Use turkey bacon, pancetta, or vegan bacon for plant-based; ensure crispiness.
- Mayonnaise: Replace with Greek yogurt, vegan mayo, or a mix of mayo and sour cream for a lighter dressing.
- Celery: Substitute with chopped lettuce, cucumber, or bell pepper for different crunch.
- Gluten-Free: Naturally gluten-free; ensure bacon and mayo are gluten-free.
- Add-Ins: Include avocado, hard-boiled eggs, or shredded lettuce for extra flavor and texture.
- Spicy Kick: Add a pinch of cayenne or diced jalapeño to the dressing.
Step-by-Step Instructions
Follow these steps to create a BLT Chicken Salad that’s fresh, flavorful, and ready in minutes:
- Combine the Main Ingredients:
- In a large bowl, combine 3 cups chopped cooked chicken, 1 lb diced and cooked crisp bacon, 1 cup halved cherry tomatoes, ½ small diced red onion, and 2 stalks diced celery.
- Beginner Tip: Chop ingredients into small, uniform pieces for balanced bites; drain bacon grease well to avoid greasiness.
- Prepare the Dressing:
- In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp lemon juice, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until smooth.
- Taste and adjust with more salt, pepper, or lemon juice, starting with small amounts to avoid over-seasoning.
- Beginner Tip: Whisk thoroughly for a creamy dressing; add 1 tsp water if too thick.
- Toss the Salad:
- Pour the dressing over the chicken mixture in the large bowl.
- Stir gently with a spoon or spatula to coat all ingredients evenly.
- Beginner Tip: Toss lightly to avoid breaking tomatoes or mashing bacon; ensure dressing is well-distributed.
- Serve or Store:
- Serve immediately for maximum freshness, or cover and refrigerate for up to 3–5 days.
- Enjoy as a standalone salad, in a wrap, on bread, or over lettuce leaves.
- Note: If left out for more than 2 hours, discard leftovers for safety due to mayonnaise.
- Beginner Tip: Serve chilled for a refreshing taste; garnish with parsley or extra bacon bits for flair.
Cooking Tips
- Chicken Prep: Use pre-cooked rotisserie or grilled chicken for speed; shred or chop finely for easy mixing. If cooking fresh, bake at 375°F (190°C) for 20–25 minutes until 165°F (74°C), then chop.
- Bacon Crispiness: Cook bacon in a skillet over medium heat until crisp (8–10 minutes); drain on paper towels to remove excess fat.
- Dressing Balance: Taste dressing before mixing; adjust lemon juice for tang or mayo for creaminess. Use light mayo for fewer calories without sacrificing flavor.
- Veggie Freshness: Dice tomatoes, onion, and celery just before mixing to maintain crunch; pat tomatoes dry if watery.
- Serving Options: Serve in lettuce cups for low-carb, as a sandwich filling, or with crackers for a snack.
Assembly: Building the Perfect BLT Chicken Salad
This salad is all about creating a fresh, hearty dish with classic BLT flavors and a creamy twist. Here’s how to make it shine:
- Ingredient Prep:
- Chop chicken, bacon, and veggies into small, bite-sized pieces for even distribution.
- Cook bacon until very crisp to maintain texture in the creamy dressing.
- Mixing Technique:
- Combine ingredients in a large bowl to ensure even coating; add dressing gradually to control creaminess.
- Stir gently to keep bacon and tomatoes intact for a vibrant, textured salad.
- Presentation Tips:
- Serve in a clear bowl or on individual plates to showcase the colorful tomatoes, green celery, and golden bacon.
- Garnish with a sprinkle of parsley, extra bacon crumbles, or a lemon wedge for a polished look.
- Pair with crusty bread, a side of fruit, or sweet potato fries for a complete meal.
Serving Suggestions
- Main Dish: Enjoy as a standalone salad for a high-protein lunch or light dinner.
- Meal Prep: Store in airtight containers for 3–5 days; portion into jars for grab-and-go lunches.
- Sandwich or Wrap: Spoon into tortillas, pita, or sandwich bread with lettuce for a BLT-inspired meal.
- Variations: Add avocado slices, a drizzle of hot sauce, or shredded cheddar for extra flavor.
- Drinks: Pair with iced tea, lemonade, or a light white wine like Chardonnay for a refreshing complement.
Storage and Make-Ahead Tips
This salad is great for prep-ahead and stores well:
- Refrigerator: Store in an airtight container in the fridge for 3–5 days. Toss before serving to redistribute dressing; discard if left out for more than 2 hours due to mayonnaise.
- Freezer: Not recommended, as mayo-based dressing and fresh veggies lose texture when frozen; freeze cooked chicken alone for up to 2 months if prepping in bulk.
- Make-Ahead: Cook chicken and bacon up to 2 days in advance; chop veggies and mix dressing up to 1 day ahead. Combine all components just before serving or chilling.
- Serving Tip: Serve cold to maintain freshness; refresh with a squeeze of lemon if stored for multiple days.
Recipe Variations
- Spicy BLT Chicken Salad: Add ¼ tsp cayenne or diced jalapeño to the dressing for heat.
- Vegetarian BLT Salad: Omit bacon and chicken; use smoked tofu or vegan bacon and double chickpeas for protein.
- Low-Carb BLT Salad: Serve over lettuce leaves or in avocado halves instead of as a creamy salad; reduce mayo to ¼ cup.
- Greek BLT Salad: Swap mayo for Greek yogurt, add feta, and use dill instead of onionpowder.
- Gluten-Free BLT Salad: Naturally gluten-free; ensure bacon and mayo are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 350 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands, mayo type, and ingredient amounts.
Conclusion
BLT Chicken Salad is the ultimate fresh, protein-packed dish, offering the beloved flavors of a BLT sandwich with creamy, tangy dressing in every bite. With its quick preparation, customizable ingredients, and meal-prep versatility, it’s a must-try for lunches, light dinners, or gatherings. This recipe is so hearty and delicious, you’ll want to make it a regular in your rotation. So chop that chicken, crisp that bacon, and get ready to enjoy a salad that’s pure BLT bliss!
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BLT Chicken Salad
Description
Craving a fresh, hearty salad that combines the classic flavors of a BLT sandwich with tender chicken? BLT Chicken Salad is your perfect pick! This vibrant dish features juicy chicken, crispy bacon, sweet cherry tomatoes, crunchy celery, and a creamy, tangy dressing, all tossed together for a satisfying meal. Ideal for lunch, meal prep, or a light dinner, this recipe is beginner-friendly and ready in minutes with pre-cooked chicken.
Ingredients
This salad comes together with ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:
-
Cooked Chicken (3 cups, chopped): Provides tender, high-protein filling; pre-cooked for convenience.
-
Bacon (1 lb, diced and cooked until crisp): Adds smoky, crispy texture and rich flavor.
-
Cherry Tomatoes (1 cup, cut in half): Contribute juicy, sweet freshness.
-
Red Onion (½ small, diced small): Delivers sharp, savory crunch.
-
Celery (2 stalks, diced): Offers crisp texture, replacing lettuce for a BLT twist.
-
Mayonnaise (½ cup): Creates a creamy base for the dressing; light mayo reduces calories.
-
Lemon Juice (1 tbsp): Adds bright, tangy acidity.
-
Salt (½ tsp): Enhances overall flavor.
-
Garlic Powder (½ tsp): Infuses savory depth.
-
Onion Powder (½ tsp): Contributes subtle sweetness.
-
Black Pepper (¼ tsp): Adds mild spice.
Substitutions and Variations
-
Chicken: Swap for turkey, rotisserie chicken, or tofu for vegetarian; adjust to 3 cups.
-
Bacon: Use turkey bacon, pancetta, or vegan bacon for plant-based; ensure crispiness.
-
Mayonnaise: Replace with Greek yogurt, vegan mayo, or a mix of mayo and sour cream for a lighter dressing.
-
Celery: Substitute with chopped lettuce, cucumber, or bell pepper for different crunch.
-
Gluten-Free: Naturally gluten-free; ensure bacon and mayo are gluten-free.
-
Add-Ins: Include avocado, hard-boiled eggs, or shredded lettuce for extra flavor and texture.
-
Spicy Kick: Add a pinch of cayenne or diced jalapeño to the dressing.
Instructions
-
Combine the Main Ingredients:
-
In a large bowl, combine 3 cups chopped cooked chicken, 1 lb diced and cooked crisp bacon, 1 cup halved cherry tomatoes, ½ small diced red onion, and 2 stalks diced celery.
-
Beginner Tip: Chop ingredients into small, uniform pieces for balanced bites; drain bacon grease well to avoid greasiness.
-
-
Prepare the Dressing:
-
In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp lemon juice, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper until smooth.
-
Taste and adjust with more salt, pepper, or lemon juice, starting with small amounts to avoid over-seasoning.
-
Beginner Tip: Whisk thoroughly for a creamy dressing; add 1 tsp water if too thick.
-
-
Toss the Salad:
-
Pour the dressing over the chicken mixture in the large bowl.
-
Stir gently with a spoon or spatula to coat all ingredients evenly.
-
Beginner Tip: Toss lightly to avoid breaking tomatoes or mashing bacon; ensure dressing is well-distributed.
-
-
Serve or Store:
-
Serve immediately for maximum freshness, or cover and refrigerate for up to 3–5 days.
-
Enjoy as a standalone salad, in a wrap, on bread, or over lettuce leaves.
-
Note: If left out for more than 2 hours, discard leftovers for safety due to mayonnaise.
-
Beginner Tip: Serve chilled for a refreshing taste; garnish with parsley or extra bacon bits for flair.
-
Cooking Tips
-
Chicken Prep: Use pre-cooked rotisserie or grilled chicken for speed; shred or chop finely for easy mixing. If cooking fresh, bake at 375°F (190°C) for 20–25 minutes until 165°F (74°C), then chop.
-
Bacon Crispiness: Cook bacon in a skillet over medium heat until crisp (8–10 minutes); drain on paper towels to remove excess fat.
-
Dressing Balance: Taste dressing before mixing; adjust lemon juice for tang or mayo for creaminess. Use light mayo for fewer calories without sacrificing flavor.
-
Veggie Freshness: Dice tomatoes, onion, and celery just before mixing to maintain crunch; pat tomatoes dry if watery.
-
Serving Options: Serve in lettuce cups for low-carb, as a sandwich filling, or with crackers for a snack.
FAQs
Q: Can I use store-bought cooked chicken?
A: Yes! Rotisserie or pre-grilled chicken works perfectly; chop or shred into small pieces for easy mixing.
Q: Why is my salad too creamy?
A: Excess creaminess can result from too much mayo. Start with ⅓ cup and add more if needed; Greek yogurt can lighten the texture.
Q: Can I use turkey bacon?
A: Yes! Turkey bacon works well; cook until crisp to mimic traditional bacon’s texture and flavor.
Q: How do I keep the veggies crisp?
A: Chop veggies just before mixing and store salad chilled; serve within 1–2 days for maximum crunch.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for 3–5 days; discard if left out for over 2 hours. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan bacon, plant-based chicken or tofu, and vegan mayo; ensure seasonings are vegan-friendly.