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:
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Cooked Chicken (3 cups, chopped): Provides tender, high-protein filling; pre-cooked for convenience.
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Bacon (1 lb, diced and cooked until crisp): Adds smoky, crispy texture and rich flavor.
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Cherry Tomatoes (1 cup, cut in half): Contribute juicy, sweet freshness.
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Red Onion (½ small, diced small): Delivers sharp, savory crunch.
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Celery (2 stalks, diced): Offers crisp texture, replacing lettuce for a BLT twist.
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Mayonnaise (½ cup): Creates a creamy base for the dressing; light mayo reduces calories.
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Lemon Juice (1 tbsp): Adds bright, tangy acidity.
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Salt (½ tsp): Enhances overall flavor.
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Garlic Powder (½ tsp): Infuses savory depth.
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Onion Powder (½ tsp): Contributes subtle sweetness.
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Black Pepper (¼ tsp): Adds mild spice.
Substitutions and Variations
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Chicken: Swap for turkey, rotisserie chicken, or tofu for vegetarian; adjust to 3 cups.
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Bacon: Use turkey bacon, pancetta, or vegan bacon for plant-based; ensure crispiness.
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Mayonnaise: Replace with Greek yogurt, vegan mayo, or a mix of mayo and sour cream for a lighter dressing.
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Celery: Substitute with chopped lettuce, cucumber, or bell pepper for different crunch.
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Gluten-Free: Naturally gluten-free; ensure bacon and mayo are gluten-free.
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Add-Ins: Include avocado, hard-boiled eggs, or shredded lettuce for extra flavor and texture.
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Spicy Kick: Add a pinch of cayenne or diced jalapeño to the dressing.
Instructions
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Combine the Main Ingredients:
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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.
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Beginner Tip: Chop ingredients into small, uniform pieces for balanced bites; drain bacon grease well to avoid greasiness.
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Prepare the Dressing:
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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.
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Taste and adjust with more salt, pepper, or lemon juice, starting with small amounts to avoid over-seasoning.
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Beginner Tip: Whisk thoroughly for a creamy dressing; add 1 tsp water if too thick.
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Toss the Salad:
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Pour the dressing over the chicken mixture in the large bowl.
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Stir gently with a spoon or spatula to coat all ingredients evenly.
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Beginner Tip: Toss lightly to avoid breaking tomatoes or mashing bacon; ensure dressing is well-distributed.
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Serve or Store:
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Serve immediately for maximum freshness, or cover and refrigerate for up to 3–5 days.
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Enjoy as a standalone salad, in a wrap, on bread, or over lettuce leaves.
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Note: If left out for more than 2 hours, discard leftovers for safety due to mayonnaise.
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Beginner Tip: Serve chilled for a refreshing taste; garnish with parsley or extra bacon bits for flair.
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Cooking Tips
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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.
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Bacon Crispiness: Cook bacon in a skillet over medium heat until crisp (8–10 minutes); drain on paper towels to remove excess fat.
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Dressing Balance: Taste dressing before mixing; adjust lemon juice for tang or mayo for creaminess. Use light mayo for fewer calories without sacrificing flavor.
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Veggie Freshness: Dice tomatoes, onion, and celery just before mixing to maintain crunch; pat tomatoes dry if watery.
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Serving Options: Serve in lettuce cups for low-carb, as a sandwich filling, or with crackers for a snack.