BLT Chicken Salad

The smell of bacon sizzling in the skillet always pulls my husband into the kitchen, and this salad came together on one of those nights when we wanted something substantial but not heavy. I love how the classic BLT flavors translate so beautifully into a main course salad that feels luxurious while still being somehow virtuous.

Last summer my sister came over for lunch and I threw this together using leftover grilled chicken from the night before. She texted me three days later saying she had made it twice already and her normally vegetable-averse husband actually asked for seconds.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay juicy throughout
• 6 slices bacon: Thick-cut bacon holds up better in the salad and gives you those satisfying crispy bits in every bite
• 6 cups romaine lettuce chopped: Romaine stands up to the weight of the toppings better than delicate greens and adds that perfect crunch
• 1 cup cherry tomatoes halved: Cherry tomatoes are sweeter and more consistently flavorful than large ones, plus they burst when you bite into them
• 1 avocado diced: The creaminess of avocado bridges the gap between the crisp lettuce and the savory chicken perfectly
• 1/4 small red onion thinly sliced: Soak the slices in ice water for 10 minutes to tame the bite if raw onion is too intense for you
• 1/3 cup mayonnaise: Real mayonnaise makes the dressing rich and creamy, exactly what a BLT-inspired salad needs
• 2 tablespoons plain Greek yogurt: This lightens the dressing while adding protein and a subtle tang
• 2 teaspoons lemon juice: Fresh lemon juice cuts through the richness and brightens the entire bowl
• 1 teaspoon Dijon mustard: Just enough mustard to give the dressing depth without overpowering the other flavors
• Salt and black pepper to taste: Season the chicken generously before cooking and give the dressing a good pinch of each
• 2 tablespoons fresh chives or parsley chopped: Fresh herbs add a pop of color and a mild oniony finish

Instructions

Cook the bacon until perfectly crispy:

Lay the slices in a cold large skillet then turn the heat to medium, letting the fat render slowly so the bacon cooks evenly and gets that irresistible crunch. Transfer to paper towels to drain and crumble once cool enough to handle.

Sear and slice the chicken:

Season the breasts generously with salt and pepper, then cook in the bacon fat over medium heat for 6 to 8 minutes per side until golden and cooked through. Let the chicken rest for 5 minutes before slicing thinly against the grain.

Whisk together the creamy dressing:

In a small bowl combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust the seasoning until it balances perfectly tangy and rich.

Assemble the salad base:

In a large salad bowl toss together the chopped romaine, halved cherry tomatoes, diced avocado, and sliced red onion until evenly distributed.

Add the warm protein and toppings:

Arrange the sliced warm chicken and crumbled bacon over the top of the vegetables.

Dress and serve immediately:

Drizzle the dressing over the salad and toss gently to coat everything without bruising the lettuce. Garnish with fresh chives or parsley and serve right away while the chicken is still slightly warm.

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This has become our go-to Sunday lunch after a morning at the farmers market. There is something so satisfying about eating a salad that feels like a complete meal and leaves you full for hours.

Making It Your Way

Sometimes I use turkey bacon when I want something lighter and it still brings that smoky savory element. You could also grill the chicken outdoors for extra smokiness or use rotisserie chicken for a weeknight shortcut.

The Perfect Texture Balance

What makes this salad work is the interplay between creamy, crunchy, and fresh elements. The avocado and dressing create richness, the bacon and lettuce provide crunch, and the tomatoes add juicy bursts.

Storage And Make-Ahead Tips

The dressing keeps in the fridge for up to a week and actually tastes better after the flavors meld. Cook the bacon and chicken up to two days ahead and store them separately.

• Wash and dry the lettuce thoroughly because water clinging to the leaves will prevent the dressing from coating properly
• Add the avocado right before serving or toss it in a little lemon juice to prevent browning
• If packing for lunch, keep the dressing in a separate container and toss just before eating

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Hope this salad becomes a regular in your rotation like it has in ours. Some recipes are just keepers.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare most components ahead. Cook and slice the chicken and bacon, chop vegetables, and make the dressing. Store separately and assemble just before serving for best texture and freshness.

→ What's the best way to cook the chicken?

Season chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until fully cooked. Let it rest for 5 minutes before slicing thinly for tender, juicy results.

→ How can I make this dairy-free?

Simply substitute Greek yogurt with dairy-free yogurt alternative or omit it completely from the dressing. The mayonnaise provides enough creaminess, though the texture will be slightly different.

→ What type of lettuce works best?

Romaine lettuce is ideal for this salad as it provides a nice crunch and holds up well with the dressing. You can also use mixed greens or iceberg lettuce if preferred.

→ Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or pre-cooked chicken breasts work perfectly. Just slice and add to the salad. This makes preparation even quicker.