Go Back
–+ servings
BLT chicken salad in a bowl with a spoon, garnished with fresh parsley and black pepper, served with romaine lettuce leaves for wraps.
Print Recipe
No ratings yet

BLT Chicken Salad

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 6
Calories: 375kcal
Author: Valerie Brunmeier

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

How to cook the bacon (skillet): Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Transfer to paper towels to drain, then chop once cool.
How to cook the bacon (oven): Arrange bacon in a single layer on a foil-lined baking sheet. Bake at 400°F until crisp, about 15 to 20 minutes. Transfer to paper towels to drain before chopping.
To lighten it up: You can replace a portion of the mayonnaise with plain Greek yogurt. You may want to reduce the lemon juice and vinegar slightly to keep the dressing from becoming too tangy.
Make-Ahead and Storage Tips
  • 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

Calories: 375kcal | Carbohydrates: 3g | Protein: 29g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 581mg | Potassium: 330mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg