Best Homemade BLT Chicken Salad

Here’s my go-to BLT Chicken Salad recipe that combines two classic favorites – the beloved BLT sandwich and a fresh chicken salad. It’s got all the good stuff: crispy bacon, juicy tomatoes, crunchy lettuce, and tender chicken mixed with creamy mayo.

This is one of those recipes I make at least twice a month in our house. It’s perfect for quick lunches, and I often double the batch because my family always asks for seconds. Plus, it tastes even better the next day – if it lasts that long!

What Kind of Chicken Should I Use?

For this BLT chicken salad, boneless skinless chicken breasts are your best bet since they’re lean and easy to chop into bite-sized pieces. While you could use pre-cooked rotisserie chicken in a pinch, poaching your own chicken breasts gives you more control over the seasoning and helps keep the meat tender and juicy. If you’re shopping for chicken breasts, look for pieces that are roughly the same size so they’ll cook evenly. Fresh chicken is ideal, but if you’re using frozen chicken breasts, make sure they’re completely thawed before poaching – this helps them cook more evenly and maintain a better texture. For the best results, choose chicken breasts that are pale pink in color with little to no visible fat or blemishes.

Options for Substitutions

This BLT chicken salad is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Greek yogurt and mayo: If you’re not a fan of Greek yogurt, you can use all mayo instead. Or swap in mashed avocado for half the mayo to keep it creamy but add healthy fats. Just note that avocado will change the color slightly.
• Bacon: Turkey bacon works great for a lighter option. You could also use pre-cooked bacon bits in a pinch, though the texture won’t be quite the same. For a vegetarian protein boost, try crushed roasted chickpeas.
• Cherry tomatoes: Regular diced tomatoes work just fine – just remove the seeds first. In winter, when tomatoes aren’t at their best, you can use sun-dried tomatoes (chopped) for intense flavor.
• Apple cider vinegar: White vinegar or lemon juice can step in for apple cider vinegar. If using lemon juice, start with half the amount and adjust to taste.
• Red onion: Sweet onions or shallots make good substitutes. If raw onion is too strong for you, try soaking the chopped onions in cold water for 10 minutes before adding them to the salad.
• Chicken breast: Rotisserie chicken is a great time-saver here. You can also use canned chicken in a pinch, or leftover turkey after the holidays.

Watch Out for These Mistakes While Cooking

The success of your BLT Chicken Salad heavily depends on properly poaching the chicken – avoid the common mistake of boiling it at high heat, which can make the meat tough and rubbery; instead, maintain a gentle simmer and cook until the internal temperature reaches 165°F. Another crucial error is not cooking the bacon until properly crispy – floppy bacon will make your salad less enjoyable, so cook it until it’s crisp but not burnt, and drain it well on paper towels to prevent your salad from becoming greasy. When mixing the mayo-yogurt dressing, don’t skip the resting time – letting it sit for at least 30 minutes allows the flavors to blend together and helps the seasonings fully develop. For the best texture, make sure to chop your vegetables consistently and avoid over-mixing the salad once combined, as this can break down the ingredients and make them mushy.

What to Serve With BLT Chicken Salad?

This BLT chicken salad is super versatile and works great as a sandwich filling between slices of toasted whole grain bread or tucked into a warm pita pocket. For a low-carb option, serve it over a bed of crisp lettuce leaves or use it to fill fresh, hollowed-out tomatoes. I love setting out some extras on the side like sliced avocado, pickle spears, or some kettle-cooked chips for crunch. If you’re serving this at a lunch gathering, pair it with a light soup like gazpacho in summer or butternut squash soup in cooler months.

Storage Instructions

Keep Fresh: This BLT chicken salad stays fresh in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day as everything melds together! Just give it a quick stir before serving since the dressing might settle a bit at the bottom.

Make Ahead: You can prep this salad a day before your event – it’s perfect for meal prep or parties! If you’re making it ahead, consider adding the cherry tomatoes just before serving to keep them from getting too soft. The bacon also stays crispier if you mix it in right before serving.

Pack It Up: This chicken salad is great for lunch boxes! Pack it in a leak-proof container and keep it cold with an ice pack. If you’re making sandwiches, store the chicken salad separately from the bread and assemble at lunchtime to prevent soggy bread.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 160-180 g
• Fat: 100-110 g
• Carbohydrates: 30-40 g

Ingredients

For the chicken salad:

• 6 cups cooked chicken breast, chopped
• 12 center cut bacon slices
• 1 large red onion, diced
• 1 pint cherry tomatoes, cut in half
• 1 bunch green onions, sliced
• 1/2 cup light mayonnaise
• 3/4 cup nonfat plain greek yogurt
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For poaching the chicken:

• 2 to 3 lb raw chicken breast
• 1 tsp kosher salt
• 1 tbsp whole peppercorns
• 2 garlic cloves
• 2 dried bay leaves

Step 1: Cook the Chicken Breast

• 6 cups cooked chicken breast, chopped

Place the raw chicken breast in a large pot and add enough water to cover.

You can add salt, bay leaves, garlic, and peppercorns if you wish for added flavor.

Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, or until the internal temperature reaches 165°F.

Remove from the pot, let it cool slightly, then chop the chicken into small pieces suitable for a salad.

Step 2: Roast the Bacon and Red Onion

• 12 center cut bacon slices
• 1 large red onion, diced

Preheat your oven to 425°F.

Arrange the bacon slices on one side of a baking sheet.

On the other side, scatter the diced red onion.

Spray the onions with cooking spray and season them with a pinch of salt and pepper.

Roast for about 15 minutes, or until the bacon turns crispy and the onions are softened and beginning to brown.

Remove from the oven, transfer the bacon to a paper towel-lined plate, and set aside to cool.

I like roasting the onions along with the bacon because the drippings make the onions extra flavorful.

Step 3: Prepare the Dressing

• 1/2 cup light mayonnaise
• 3/4 cup nonfat plain Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

In a large mixing bowl, whisk together the light mayonnaise, nonfat Greek yogurt, apple cider vinegar, paprika, garlic powder, and onion powder until completely smooth and combined.

This simple dressing is creamy and tangy, making the chicken salad extra delicious.

Step 4: Combine Salad Ingredients

• 1 pint cherry tomatoes, cut in half
• 1 bunch green onions, sliced
• roasted red onion from Step 2
• chopped chicken from Step 1

To the bowl with the prepared dressing, add the halved cherry tomatoes, sliced green onions, roasted red onion from Step 2, and the chopped chicken from Step 1.

Stir everything together until all the ingredients are well-coated with the dressing.

Step 5: Add Crispy Bacon and Finish

• crispy cooked bacon from Step 2

Chop or crumble the crispy bacon from Step 2 into bite-sized pieces and fold it gently into the salad.

Taste and adjust the seasoning with salt and pepper if needed.

For a little extra oomph, I like to add a bit of freshly cracked black pepper just before serving.