BLT Chicken Salad Recipe
You know those days? The ones where the fridge looks like a ghost town, and the thought of a complicated meal feels like climbing Mount Everest in flip-flops? Yeah, I have those. And on those days, my absolute go-to, the recipe that saves my sanity and my taste buds, is this BLT Chicken Salad. It sounds a little different, I know, but trust me, it’s a game-changer. Forget your plain old chicken salad; this is like taking that classic, comforting bowl and infusing it with all the best parts of a perfect BLT sandwich. It’s got that creamy goodness, the salty crunch, the fresh pop of tomato – everything! I first stumbled upon a version of this years ago, trying to use up leftover rotisserie chicken and a half-empty jar of mayonnaise. Little did I know, I was on the verge of discovering my culinary superhero. It’s the perfect blend of familiar and exciting, and it’s become a staple in my kitchen, especially during those whirlwind weeknights. It’s so much more satisfying than just plain chicken salad, and way quicker than trying to assemble a full BLT from scratch when you’re starving.
What is BLT Chicken Salad?
So, what exactly *is* BLT Chicken Salad? Think of it as your favorite chicken salad, but it’s gone on a glorious vacation to the land of BLT sandwiches and brought back all the best souvenirs. It’s essentially cooked chicken, shredded or diced, mixed with a creamy dressing, but with the key elements of a BLT woven right in. We’re talking about that wonderful combination of crisp, smoky bacon, juicy, ripe tomatoes, and that unmistakable coolness of crisp lettuce, all harmoniously blended. It’s not just about throwing in some bacon bits and calling it a day; it’s about capturing the essence, the flavor profile, the sheer joy of biting into a perfect BLT. It’s essentially a deconstructed BLT in a creamy, spreadable form, ready to be piled high on bread, tucked into a wrap, or even scooped by the spoonful (don’t judge, I’ve done it!). It’s simple, comforting, and surprisingly sophisticated all at once.
Why you’ll love this recipe?
Oh, where do I even begin with why this BLT Chicken Salad Recipe is an absolute winner? First off, the flavor is just out of this world. You get that rich, savory bacon cutting through the creamy dressing, balanced by the bright acidity and slight sweetness of the fresh tomatoes. The lettuce adds this delightful, subtle crunch that most chicken salads just don’t have. It’s a party in your mouth, honestly! Then there’s the sheer simplicity of it all. I can whip this up in about 15 minutes flat, especially if I have some leftover cooked chicken or a rotisserie chicken already on hand. It’s a lifesaver on busy weeknights when the last thing I want to do is stand over a hot stove for an hour. And talk about budget-friendly! The ingredients are all pretty standard, and you can often make it using things you already have in your pantry or fridge. What I love most about this BLT Chicken Salad is its incredible versatility. I mean, yes, it’s phenomenal on toast for a quick lunch, but it’s also amazing stuffed into croissants for a fancier brunch, served on lettuce cups for a lighter option, or even as a dip with crackers. It’s a chameleon in the best possible way! Compared to a traditional chicken salad, this one just has so much more personality and exciting texture. It’s the kind of dish that makes you feel like you’ve really accomplished something delicious without all the fuss, and that, my friends, is pure gold in my kitchen.
How do I make a BLT chicken salad?
Quick Overview
Making this BLT Chicken Salad is so straightforward, it’s almost laughable. You’ll simply combine your cooked chicken with a creamy, savory dressing that’s been enhanced with the classic BLT flavors. The key is in the quality of your ingredients and a few simple techniques to ensure everything melds together perfectly. We’re talking about crisping up some bacon, dicing some fresh tomatoes, and chopping some lettuce, then gently folding it all into a delicious, creamy base. It’s the kind of recipe that requires minimal effort but delivers maximum flavor, making it perfect for any day of the week when you need something delicious and satisfying pronto. You can have this ready to eat in the time it takes to toast some bread!
Ingredients
For the Main Base:
2 cups cooked chicken, shredded or diced (rotisserie chicken is my secret weapon here for speed and flavor!)
1/2 cup mayonnaise (use your favorite kind; I’m partial to full-fat for the best creaminess)
1 tablespoon Dijon mustard (adds a lovely tang)
1 teaspoon apple cider vinegar (just a touch to brighten things up)
Salt and freshly ground Black Pepper to taste (don’t be shy with the pepper!)
For the BLT Goodness:
4 slices bacon, cooked until crisp and crumbled (the smokier, the better!)
1/2 cup ripe tomatoes, finely diced (Roma or cherry tomatoes work great, just make sure they’re not too watery)
1/4 cup crisp lettuce, finely chopped (romaine or iceberg for that classic crunch)
Step-by-Step Instructions
Step 1: Cook and Prep the Bacon
This is where the magic starts! Cook your bacon until it’s perfectly crispy. I usually pan-fry mine or bake it on a sheet pan at 400°F (200°C) for about 15-20 minutes, depending on the thickness. Once it’s beautifully golden and brittle, let it cool slightly on a wire rack or paper towels. Then, crumble it into small pieces. You want those little pops of smoky, salty goodness in every bite!
Step 2: Prepare the Chicken
If you’re not using leftover rotisserie chicken, make sure your chicken is cooked through and cooled. You can boil, bake, or even grill chicken breasts. Once it’s cooled enough to handle, shred it with two forks or dice it into small, bite-sized pieces. I find that shredding gives it a lovely texture, but dicing is great if you prefer distinct chunks. Aim for pieces that are easy to eat with a spoon or fork.
Step 3: Dice the Tomatoes and Chop the Lettuce
Now for the fresh elements. Take your ripe tomatoes and dice them very finely. If your tomatoes are particularly juicy, you might want to gently scoop out some of the seeds and pulp to avoid making the chicken salad watery. For the lettuce, chop it finely so it disperses well throughout the salad and adds a pleasant, subtle crunch. You don’t want big, floppy pieces of lettuce here; think more like confetti.
Step 4: Make the Creamy Dressing Base
In a medium bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk them together until smooth and well-emulsified. Taste this base mixture. This is your chance to adjust the tanginess or creaminess. Add a pinch of salt and a generous grind of black pepper. Remember, the bacon and tomatoes will add their own flavors, so don’t over-salt at this stage.
Step 5: Combine Everything
Add the prepared shredded or diced chicken to the bowl with the dressing. Gently fold it in until the chicken is evenly coated. Now, carefully fold in the crumbled bacon, diced tomatoes, and chopped lettuce. Be gentle here, especially with the tomatoes and lettuce, so they don’t get mashed. You want to maintain their texture and freshness.
Step 6: Chill and Let Flavors Meld
This step is crucial for the best flavor. Cover the bowl tightly and refrigerate for at least 30 minutes, or preferably an hour. This allows all those delicious BLT flavors to mingle and deepen. Honestly, the salad tastes even better the next day!
Step 7: Adjust Seasoning and Serve
Before serving, give the BLT Chicken Salad a final stir. Taste it again and adjust salt and pepper if needed. You might find you need a little more pepper after it’s chilled. Serve it on your favorite bread, in lettuce cups, or however you like!
Step-by-Step Instructions (Recipe Card Integration – Conceptual)
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Ingredients
Main Ingredients
Instructions
Preparation Steps
Notes
What to Serve It With
This BLT Chicken Salad is incredibly versatile, which is one of the main reasons I adore it. It’s not just a lunchbox hero; it can truly shine in so many different ways!
For Breakfast: Okay, hear me out! While it might seem unconventional, a dollop of this on some toasted sourdough or English muffins is surprisingly satisfying. I sometimes even add a perfectly fried egg on top. It’s a protein-packed start to the day that feels decadent but is surprisingly quick. Pair it with a strong cup of coffee, and you’re golden.
For Brunch: This is where it really gets to play dress-up. Instead of a plain chicken salad sandwich, try stuffing it into flaky croissants or serving it on mini brioche buns. You can also serve it on a bed of mixed greens with some sliced avocado and a light vinaigrette on the side for a more elegant presentation. For beverages, a mimosa or a sparkling rosé would be absolutely delightful. It feels special without requiring a whole lot of extra work.
As Dessert: Wait, dessert? Yes! If you make a slightly less “bacony” version (maybe use turkey bacon or just a hint), and serve it on delicate tea sandwiches with the crusts cut off, it can actually be a wonderful savory element on a dessert platter, especially if you have guests with varying sweet preferences. Or, if you’re having a potluck, serve it with an assortment of gourmet crackers – it always gets rave reviews!
For Cozy Snacks: This is probably my most frequent use outside of lunch. We’ll often have a big bowl of it in the fridge, and anyone can just grab a spoon and have a satisfying snack. It’s also fantastic as a dip for sturdy crackers, pretzel sticks, or even crudités like cucumber slices and bell pepper strips. It’s that comfort food feeling without being heavy or overly indulgent. My kids will often ask for this on a “snack plate” with some cheese and fruit when they get home from school.
Top Tips for Perfecting Your BLT Chicken Salad
Over the years, I’ve made this BLT Chicken Salad more times than I can count, and I’ve picked up a few tricks along the way that really make a difference. These aren’t complicated, but they’re the little things that elevate it from good to absolutely incredible.
Bacon Prep: The key to amazing bacon flavor here is making sure your bacon is truly *crisp*. Soggy bacon is a no-go. I always bake my bacon on a rack over a baking sheet. This allows the fat to drip away, resulting in maximum crispiness. Plus, it’s way easier to clean up! Don’t be afraid to let it get quite dark, as long as it’s not burnt – that deep, toasted flavor is what you want. And crumbling it finely ensures you get that smoky, salty punch in every single bite, not just a few big chunks.
Chicken Texture: While shredding chicken is my favorite, I’ve found that the size of your chicken pieces matters. If you’re dicing, make sure the pieces are relatively uniform and not too large. You want a good balance between the chicken, the creamy dressing, and the add-ins. If the chicken pieces are too big, the salad can feel a bit chunky and less cohesive. I often use two forks to shred, which gives a lovely, tender texture that soaks up the dressing beautifully. For diced chicken, I aim for about 1/2-inch cubes.
Tomato and Lettuce Handling: This is where you can easily go wrong and end up with a watery, mushy salad. For the tomatoes, choose ripe but firm ones, and definitely deseed them. Gently scoop out the gel-like center where the seeds are. This is where most of the liquid resides. For the lettuce, you want it *finely* chopped. Think ribbon-like shreds rather than large leaves. Romaine or iceberg works best because they have a good crunch that holds up well. Overworking these delicate ingredients can release too much moisture, so fold them in gently at the end.
Dressing Balance: The dressing is the foundation, so get it right! My recipe calls for mayonnaise, Dijon mustard, and a touch of apple cider vinegar. However, I’ve learned that sometimes my mayonnaise is tangier, or my tomatoes are sweeter, so tasting and adjusting is crucial. If it feels too thick, a tiny splash of milk or even some of the reserved chicken cooking liquid can thin it out. If it needs more zing, add a little more vinegar or mustard. And never forget to season with salt and pepper *after* you’ve added your other salty ingredients like bacon.
The Chill Factor: This is non-negotiable for me. While you *can* eat this chicken salad immediately, it honestly tastes a million times better after it’s had a chance to chill in the refrigerator for at least 30 minutes to an hour. This allows the flavors to meld and deepen. The mayonnaise coats the chicken more thoroughly, the bacon flavor infuses into everything, and the tomatoes and lettuce retain their freshness. I often make it the night before, and it’s even better the next day!
Ingredient Swaps: Don’t have Dijon? A good quality yellow mustard works in a pinch, though the flavor will be milder. No apple cider vinegar? White wine vinegar or even a squeeze of lemon juice can add that needed acidity. If you’re not a fan of mayo, a blend of Greek yogurt and a little sour cream can be a good substitute, but it will change the texture slightly. For a lighter option, I’ve even experimented with using more Greek yogurt, but I always add a touch of mayo to keep that classic richness. For the lettuce, if you want something a bit more sophisticated, finely chopped celery can add a lovely crunch and flavor dimension, though it’s not traditional BLT!
Baking Tips: When baking the bacon, using a rimmed baking sheet with a wire rack is a game-changer for crispiness. It allows the hot air to circulate around the bacon. You can also control the crispness by adjusting the baking time. For the chicken itself, if you’re cooking it specifically for this salad, boiling it with a bay leaf and some peppercorns can add a subtle depth of flavor to the meat before you even start mixing.
Glaze Variations (if applicable to a specific variation): While this base recipe doesn’t have a glaze, if you were to adapt it, say, for a baked chicken salad dish, you’d want to ensure your glaze is thick enough to coat but not so thick it becomes gummy. A simple mix of honey, a little soy sauce, and perhaps some sriracha would be lovely, applied just before the final few minutes of baking.
Storing and Reheating Tips
One of the best things about this BLT Chicken Salad is how well it stores, making it perfect for meal prep or just having a delicious option ready to go. I’ve found that the flavors actually improve overnight, which is always a win in my book!
Room Temperature: Honestly, I wouldn’t recommend leaving this out at room temperature for more than about two hours, especially with the mayonnaise and fresh ingredients involved. It’s best to keep it chilled until you’re ready to serve. If you’re taking it to a picnic or potluck, use an insulated bag with ice packs to keep it cool.
Refrigerator Storage: This is my preferred method. Once the BLT Chicken Salad has cooled completely, transfer it to an airtight container. It will stay fresh and delicious in the refrigerator for up to 3-4 days. I like to use glass containers because they don’t absorb odors and you can see what you have easily. Just make sure it’s sealed tightly to prevent it from drying out or picking up other smells from your fridge.
Freezer Instructions: I generally don’t recommend freezing this particular BLT Chicken Salad. The texture of the mayonnaise and the fresh vegetables (tomatoes and lettuce) can change significantly after thawing. Mayonnaise can separate, and the vegetables can become mushy, which really detracts from the wonderful crispness and freshness that makes this salad so special. It’s really best enjoyed fresh or within a few days of making it.
Glaze Timing Advice: If you were making a variation that involved a glaze (perhaps a baked version), I’d advise applying the glaze just before baking or towards the end of the baking process. For storage, if you had a glaze on it, I would still follow the same refrigeration guidelines. Freezing a glazed item can sometimes cause the glaze to become sticky or form ice crystals. But for this no-bake, fresh version, the refrigeration advice is all you need!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite BLT Chicken Salad recipe! It’s the kind of dish that brings a smile to my face every time I make it, and more importantly, every time we eat it. It’s proof that you can take something familiar and give it a fun, delicious twist that’s totally worth the little bit of extra effort. The blend of smoky bacon, juicy tomatoes, crisp lettuce, and creamy dressing is just pure magic, and it’s so much more exciting than a plain old chicken salad. It’s a reminder that cooking doesn’t have to be complicated to be incredibly rewarding. I really hope you give this BLT Chicken Salad a try; I have a feeling it might just become a staple in your kitchen too. If you do make it, please, please let me know what you think in the comments below! I love hearing your feedback, and I’m always curious to see what variations you all come up with. Happy cooking, and enjoy every delicious bite!
BLT Chicken Salad Recipe
Ingredients
Main Ingredients
- 2.5 cups cooked chicken shredded or diced
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 cup cherry tomatoes halved
- 4 strips bacon cooked and crumbled
- 0.25 cup celery finely diced
- 0.25 cup red onion finely diced
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- In a medium bowl, combine the shredded chicken, mayonnaise, and Dijon mustard. Stir until well combined.
- Add the halved cherry tomatoes, crumbled bacon, diced celery, and diced red onion to the bowl.
- Gently mix everything together, taking care not to mash the tomatoes too much.
- Season with salt and black pepper to taste.
- Serve immediately or chill for at least 30 minutes for flavors to meld. Enjoy in sandwiches, on lettuce wraps, or with crackers.
