This BLT Chicken Salad is creamy, crunchy, and packed with classic BLT flavor, with crispy bacon, juicy tomatoes, and tender chicken in every bite. Spoon it into lettuce wraps or pile it onto your favorite bread for an easy lunch or dinner.
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Table of Contents
A Note From My Kitchen
I almost always make a batch of chicken salad when the kids come home to stay. It’s quick to make, thanks to rotisserie chicken, and such a convenient thing to have in the fridge for easy meals whenever anyone gets hungry.
This BLT Chicken Salad is the 8th in my growing collection of chicken salad recipes. Everyone in my family has their favorite. Some are crazy about the Napa Almond Chicken Salad, while others head straight for the Curry Chicken Salad. But this one may just win my vote.
Think of it like chicken salad meets a BLT sandwich. It’s got all the classic flavors you love, tossed in a creamy, slightly tangy dressing. I love it tucked into romaine heart leaves for a low-carb lunch, but it’s just as delicious piled onto brioche slider buns or rolled up in a wrap for an easy meal.
I’ve made it for a light dinner more than once, and the leftovers are perfect for lunch the next day. It’s one I’ll be keeping on repeat around here.
Ingredient Notes
- Rotisserie chicken: A great shortcut that keeps this recipe quick and easy. You can also use any simply cooked, chopped or shredded chicken breast you have on hand.
- Cooked bacon: Cook until crisp for the best texture and flavor. Chop it into bite-size pieces before adding.
- Grape tomatoes: Diced small for flavor throughout. Cherry tomatoes work but I find grape tomatoes are usually a bit firmer and easier to dice. If you’re tomatoes are extra juicy, pat them dry with a paper towel.
- Celery: Adds a fresh crunch that balances the creamy dressing.
- Red onion: Finely minced so it adds flavor without overpowering.
- Dressing: A creamy, slightly tangy blend of mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, and simple seasonings that ties everything together.
- Fresh herbs (optional): Chopped parsley or chives add a fresh pop of color and flavor.
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How to Make BLT Chicken Salad
- Combine the base ingredients. Add the chopped chicken, celery, and red onion to a large mixing bowl.
- Toss with dressing. In a separate bowl, whisk together the mayo with the other dressing ingredients and pour it over the chicken mixture. Stir until evenly coated.
- Add bacon and tomatoes. Fold in the chopped bacon and diced tomatoes, mixing just until combined.
- Chill and serve. Cover and refrigerate for 15 to 30 minutes before serving to let the flavors come together.
Storage and Make-Ahead Tips
Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.
This chicken salad can be made in advance for easy meal prep lunches, and the flavor only gets better as it chills. Add the bacon just before serving if you want to keep it extra crisp. If it seems a little dry after refrigerating, stir in a small spoonful of mayonnaise to refresh it.
Serving Suggestions
- Spoon into romaine heart leaves for a low-carb option.
- Serve on sliced sourdough, croissants, or slider buns.
- Roll it up in wraps for an easy grab-and-go meal.
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BLT Chicken Salad
Ingredients
For the Salad
- 3 to 3 ½ cups cooked chopped chicken, (rotisserie chicken works great)
- ¼ cup finely chopped celery
- 3 tablespoons finely minced red onion
- 6 to 7 slices bacon, cooked crisp and chopped
- ¾ cup diced grape tomatoes
For the Dressing
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine ground sea salt, or to taste
- Chopped fresh parsley or chives, optional add-ins
Optional for Serving
- artisan romaine heart leaves, for lettuce wraps
- sliced sourdough, croissants, wraps, brioche buns, or slider rolls
Instructions
- In a medium bowl, combine the chicken, celery, and red onion. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, sugar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Gently fold in the bacon and tomatoes, mixing just until combined.
- Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to blend.
Notes
- If your tomatoes are extra juicy, pat them dry to keep the salad from getting watery.
- Store in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.
- Add the bacon just before serving if you want to keep it extra crisp.
- If it seems a little dry after refrigerating, stir in a small spoonful of mayonnaise to refresh it.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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