You Gotta Try This BLT Chicken Salad!
Alright, friend, I’m just gonna say it: BLT Chicken Salad is how I rescue boring Tuesdays. You know, those days when the fridge is echoing but there’s still some leftover grilled chicken, a bit of bacon, and maybe (hopefully) a stubborn tomato that hasn’t wilted into mush. One summer, I cobbled this together when my in-laws popped in unannounced (the horror!) and now it gets requested more than my supposed ‘famous’ chicken parm. Go figure. And hey, if you can manage not to eat half the bacon before it hits the bowl, you deserve a gold star.
Why You’ll Love This (Or, ‘Why I Make It Way Too Often’)
I make this when my brain says ‘salad’ but my stomach says ‘sandwich with extra mayo.’ My family goes positively bonkers for it because it’s got all those classic BLT vibes—lots of crispy bacon, creamy dressing, crunchy lettuce, juicy tomatoes, and, well, chicken (which, honestly, is the only reason it’s called a salad in my house). Oh, and no worrying about soggy bread. Sometimes I just throw in whatever’s in the crisper drawer—one time I used arugula instead of romaine and it actually turned out pretty darn good. Also, if the bacon’s not perfectly crisp, don’t stress; I’ve burned it plenty and nobody’s noticed… yet.
What You’ll Need (And What You Can Sub)
- 2 cups cooked chicken, chopped or shredded (rotisserie works great or grilled leftovers, or—don’t tell my grandmother—I’ve used poached breasts from the deli)
- 6 strips bacon, cooked crispy and crumbled (turkey bacon is fine if that’s your jam; I won’t tell the bacon police)
- 1 cup cherry tomatoes, halved (regular tomatoes chopped up will do in a pinch; heirlooms are fancy but honestly, reds are fine)
- 2 cups romaine lettuce, chopped (iceberg if you like big crunch, arugula for a peppery kick—I switch it up all the time)
- 1/3 cup mayo (sometimes I do half mayo, half Greek yogurt when I’m pretending to be healthy)
- 1 tablespoon Dijon mustard (stone-ground works, or a bit of yellow if you’re desperate)
- 1 teaspoon lemon juice (or the bottled stuff, but the real thing is always zingier)
- Salt and pepper to taste (I really just do a few pinches and taste at the end)
- Optional: 1 green onion, sliced thin (totally skip if you don’t have it, but it’s a nice touch)
How To Make It (The Semi-Organized Way)
- First, fry your bacon in a skillet (medium heat) until lovely and crisp. Drain on a paper towel and let it cool while you gather everything else—this is where I inevitably sample “just one piece.”
- Chop or shred your chicken. If it’s cold from the fridge, I sometimes microwave it for like 15 seconds so it mixes in without giving everyone brain freeze.
- In a nice, big bowl (mixing bowls always disappear here?), toss in your mayo, mustard, lemon juice, and a decent pinch of salt and pepper. Stir it up until it’s smooth. Taste—sometimes I go back and add a squirt more mustard.
- Now add chicken, bacon (crumbled up with your hands—more fun that way), tomatoes, lettuce, and green onion if you’re using it.
- Gently mix everything together. Don’t go wild, or your lettuce gets wilted into confetti. This is usually where I sneak a forkful to “test.” Quality control!
- Check seasoning. Want it brighter? A squeeze more lemon. Too bland? Salt. Too dry? Bit more mayo or even a splash of milk. Too wet? Oops, happens—just pile it on crackers, nobody will complain.
- Chill for 10–15 minutes if you can wait, but honestly, sometimes I just eat it standing at the counter.
Notes Form Life Experience
- If you prep the bacon the night before, mornings feel about 79 percent more manageable (scientifically proven, probably).
- Don’t skimp on the lemon—it brightens everything, especially if your tomatoes are a bit sad.
- Lettuce can get weirdly limp if you mix it in hours ahead. I now add it last, right before serving, unless I forget… which totally happens.
Variations (My Experiments, For Better or Worse)
- Once I tossed in diced avocado—delicious, though it turns brown super quick. Maybe only do this if you plan to eat it all in one go (which is likely).
- Tried swapping bacon with crispy prosciutto—it’s fancy but not as satisfying, in my humble opinion.
- Grilled corn kernels in the summer. Good call. Adds sweetness and a bit of chewiness (but doesn’t really make it a BLT anymore…it’s more like a kitchen sink situation).
- Used leftover pulled pork instead of chicken once. Let’s just say…not everything improves with bacon.
You Don’t Need Fancy Gear
- Mixing bowl and a decent knife. I once used a salad spinner bowl when my mixing bowl was MIA (worked great—and fewer dishes).
- Skillet for bacon, but honestly, if you have microwave bacon or oven-bake it on parchment at 400F for 12 mins, easy peasy. No splatters everywhere.
- Big wooden spoon if you want to look like a pro (but hands work too—wash first, please!)
If By Miracle There’s Leftovers (Storage)
Store any leftovers in a sealed container in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day! Lettuce can go a bit droopy, but it’s still tasty. If you know you’ll have leftovers, leave the lettuce out and add just before eating.
Serving: How We Roll
- We scoop it with toasted sourdough, sometimes stuff it in pita pockets or wrap it up in tortillas.
- My youngest just eats it with a fork right out of the bowl “like grownups do.” I like it best plopped onto a bed of lettuce (double salad, why not?).
- Picnic? Stuff the salad in Mason jars. Looks fancier than it is; everyone’s impressed.
Pro Tips (That I Learned The Hard Way)
- Seriously, let your bacon cool before crumbling—hot bacon steams your lettuce and it gets weirdly wilty.
- I once tried rushing and tossed everything into a food processor. Regretted that—just don’t. It turns into mush.
- Actually, mayonnaise brands *do* taste different, but not as much as my mother claims. Use what you like.
Real-life FAQ (Because Friends Actually Ask Me These)
- Can I make this dairy-free? Yep, just swap the mayo for a vegan or dairy-free one; easy peasy.
- How do I keep my lettuce from getting soggy? Wait to add it until right before eating—or, honestly, just go heavier on chicken and call it a day if you forgot.
- What’s the best chicken for this? I vote for rotisserie chicken from the grocery—it’s moist and lazy-friendly. But grilled, poached, boiled, whatever you’ve got—it all works.
- Tomatoes not in season—what should I do? Cherry or grape tomatoes even in the off-season are your best bet. Or skip them if they look sad; it’s not the end of the world.
And that’s it! Savory BLT Chicken Salad is my comfort zone, the kind of thing you can throw together when you can barely muster the energy to cook but still want something that tastes, you know, good. Let me know if you make it your own way—or if you manage to keep leftovers, because I’m still chasing that unicorn.
Ingredients
- 2 cups cooked chicken, chopped or shredded (rotisserie works great or grilled leftovers, or—don’t tell my grandmother—I’ve used poached breasts from the deli)
- 6 strips bacon, cooked crispy and crumbled (turkey bacon is fine if that’s your jam; I won’t tell the bacon police)
- 1 cup cherry tomatoes, halved (regular tomatoes chopped up will do in a pinch; heirlooms are fancy but honestly, reds are fine)
- 2 cups romaine lettuce, chopped (iceberg if you like big crunch, arugula for a peppery kick—I switch it up all the time)
- 1/3 cup mayo (sometimes I do half mayo, half Greek yogurt when I’m pretending to be healthy)
- 1 tablespoon Dijon mustard (stone-ground works, or a bit of yellow if you’re desperate)
- 1 teaspoon lemon juice (or the bottled stuff, but the real thing is always zingier)
- Salt and pepper to taste (I really just do a few pinches and taste at the end)
- Optional: 1 green onion, sliced thin (totally skip if you don’t have it, but it’s a nice touch)
Instructions
-
1First, fry your bacon in a skillet (medium heat) until lovely and crisp. Drain on a paper towel and let it cool while you gather everything else—this is where I inevitably sample “just one piece.”
-
2Chop or shred your chicken. If it’s cold from the fridge, I sometimes microwave it for like 15 seconds so it mixes in without giving everyone brain freeze.
-
3In a nice, big bowl (mixing bowls always disappear here?), toss in your mayo, mustard, lemon juice, and a decent pinch of salt and pepper. Stir it up until it’s smooth. Taste—sometimes I go back and add a squirt more mustard.
-
4Now add chicken, bacon (crumbled up with your hands—more fun that way), tomatoes, lettuce, and green onion if you’re using it.
-
5Gently mix everything together. Don’t go wild, or your lettuce gets wilted into confetti. This is usually where I sneak a forkful to “test.” Quality control!
-
6Check seasoning. Want it brighter? A squeeze more lemon. Too bland? Salt. Too dry? Bit more mayo or even a splash of milk. Too wet? Oops, happens—just pile it on crackers, nobody will complain.
-
7Chill for 10–15 minutes if you can wait, but honestly, sometimes I just eat it standing at the counter.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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