BLT Chicken Salad

The bacon sizzling in my grandmother's kitchen always drew me in like a magnet. She was the first to teach me that a BLT could be so much more than a sandwich when you toss it all in a bowl with something extra. Now whenever I make this salad, I think about her standing at the stove perfectly timing everything so it all comes together warm and crisp at once.

Last summer my friend Sarah came over for lunch and I threw this together on our back patio. She took one bite and literally stopped mid conversation just to savor it. Now she requests it every single time she visits, calling it that really good bacon salad with the chicken.

Ingredients

• 2 large boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout
• 6 slices bacon: Go for thick cut if you can find it, it stays crisper longer in the salad
• 6 cups romaine lettuce chopped: Iceberg works too but romaine holds up better against the warm chicken
• 1 cup cherry tomatoes halved: These little bursts of juice balance the rich bacon and creamy dressing perfectly
• 1 avocado diced: Wait until the last minute to cut it so it doesnt brown
• 1/4 small red onion thinly sliced: Soak these in cold water for 10 minutes if you want them less sharp
• 1/3 cup mayonnaise: Real mayo makes a difference here, I learned this after trying light versions
• 2 tablespoons plain Greek yogurt: This cuts the richness and adds a subtle tang
• 2 teaspoons lemon juice: Fresh squeezed brightness that wakes up the whole bowl
• 1 teaspoon Dijon mustard: Just enough to give the dressing some depth without overpowering
• Salt and black pepper: Be generous with the pepper, it plays so well with the bacon
• 2 tablespoons fresh chives or parsley chopped: These little green flecks make everything look finished and inviting

Instructions

Crisp the bacon:

Lay the slices in a cold large skillet then turn to medium heat, letting them render slowly until they are perfectly crispy and golden, about 6 to 8 minutes total. Transfer to paper towels to drain and resist the urge to nibble.

Cook the chicken:

Season both sides generously with salt and pepper, then cook in that same bacon kissed skillet over medium heat for 6 to 8 minutes per side until beautifully browned and cooked through. Let it rest on a cutting board for 5 minutes before slicing into thin strips.

Whisk the dressing:

In a small bowl combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until completely smooth and creamy.

Build your salad base:

Pile the romaine, cherry tomatoes, avocado, and red onion into your largest salad bowl.

Assemble everything:

Arrange the warm sliced chicken and crumbled bacon right on top so everyone can see all the good stuff.

Dress and toss:

Drizzle about half the dressing over the salad and toss gently, adding more dressing as needed until everything is lightly coated.

Finish and serve:

Scatter those fresh herbs on top and serve immediately while the chicken is still slightly warm.

Save

This recipe became my go-to dinner during those busy weeknights when I want something satisfying but not heavy. My husband actually said he prefers this over the traditional sandwich, which I consider a major win.

Making It Your Own

Sometimes I swap in turkey bacon when I want something lighter, and honestly it still delivers that smoky crunch we all love. Grilled chicken works beautifully here too, especially in summer when the grill is already hot.

Getting Ahead

You can cook the bacon and chicken up to two days ahead, then just warm the chicken slightly before assembling. The dressing keeps for a week in the fridge, so double it and you are halfway to next weeks lunch.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts right through the richness while complementing the fresh vegetables. If you want something more substantial, serve with crusty gluten free bread for soaking up that extra dressing.

• Add croutons if gluten is not a concern for your table
• Try grilled corn on the side in summer months
• Keep extra dressing handy, this salad is even better the next day

Save

There is something deeply satisfying about taking familiar flavors and rearranging them into something that feels entirely new and exciting.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare most components ahead. Cook and crumble the bacon, cook and slice the chicken, and make the dressing up to 2 days in advance. Store separately in the refrigerator. Assemble the salad just before serving to keep the lettuce crisp and prevent sogginess.

→ What's the best way to cook the chicken for this salad?

Season the chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until fully cooked and no longer pink in the center. Let it rest for 5 minutes before slicing thinly against the grain for tender results.

→ How can I make this salad dairy-free?

Simply substitute the Greek yogurt in the dressing with a dairy-free alternative like coconut yogurt or omit it entirely. The mayonnaise provides the creamy base, so the yogurt is mainly for tang and texture.

→ What type of lettuce works best for this salad?

Romaine lettuce is ideal for this salad as it provides a nice crunch and holds up well to the dressing. You can also use a mix of lettuces or substitute with spinach or kale if preferred.

→ Can I use pre-cooked chicken for this recipe?

Yes, you can use leftover cooked chicken or rotisserie chicken. Simply slice it thinly and warm it briefly in the skillet before adding to the salad. This makes the recipe even quicker to prepare.