BLT Chicken Salad

It all started on a chaotic Sunday afternoon when I had leftover rotisserie chicken, a few lonely strips of bacon, and an avocado that was nearly past its prime. Out of sheer necessity—and a little laziness—I tossed them together with a creamy dressing, and just like that, this BLT Chicken Salad was born. Since then, it’s been my go-to for easy sheet pan dinners, work lunches, and those “I need something healthy but fast” kind of days.

This lemon herb chicken recipe-inspired salad isn’t just quick to whip up, it’s also rich in protein, loaded with textures, and ideal for meal prep. If you’re new to cooking or just tired of over-complicated recipes, this one checks all the boxes: no fancy techniques, simple ingredients, and major flavor payoff.

Why This Recipe is Special

The beauty of this salad lies in its balance. You get crunch from crispy bacon, freshness from tomatoes, creaminess from avocado, and a savory richness from the chicken and dressing. It’s like a deconstructed BLT sandwich with a creamy twist—no bread required.

Whether you’re meal-prepping for the week, feeding picky eaters, or just need a 20-minute win in the kitchen, this quick and healthy meal has your back. And don’t worry, we’ll walk through every step, even if you’ve never shredded chicken before.

Ingredients and Preparation

Let’s break down the ingredients so you know exactly what each one brings to the table—and how you can swap things out if needed.

• Cooked Chicken (Rotisserie or Poached): The protein backbone. Rotisserie chicken is ultra-convenient and flavorful, but poaching your own gives you full control over salt and seasoning.
• Bacon: Adds saltiness and crunch. Center-cut bacon crisps up nicely, but turkey bacon or pancetta are leaner alternatives.
• Grape Tomatoes: Juicy and sweet, they add color and freshness. Cherry tomatoes or even sun-dried tomatoes work well too.
• Avocado: Creamy texture and healthy fats. If avocados aren’t your thing, try diced cucumbers or olives for a briny bite.
• Green Onions: Mild onion flavor without overpowering the salad. Red onion or chives can step in as alternatives.
• Mayonnaise: The creamy base. If you prefer a lighter version, you can go 50/50 with Greek yogurt or use all yogurt for a tangy twist.
• Ranch Seasoning & Black Pepper: This duo adds depth and classic comfort flavors. You can also make your own mix using garlic powder, dried dill, and onion powder.

Step-by-Step Instructions

Step 1: In a large mixing bowl, start by making the dressing. Add mayonnaise (and Greek yogurt, if using) and whisk in the ranch seasoning and cracked black pepper until smooth.

Step 2: Shred the cooked chicken using two forks or your hands and toss it into the bowl with the dressing.

Step 3: Add chopped bacon and sliced green onions to the bowl. Stir everything together to evenly coat the ingredients.

Step 4: Gently mix in the halved grape tomatoes. Don’t over-mix or they may get mushy.

Step 5: Just before serving, add the diced avocado and fold it in carefully so it holds its shape.

Step 6: Cover and chill the salad in the fridge for at least an hour. This helps the flavors meld and gives it that next-day deliciousness vibe.

Beginner Tips and Notes

• Chicken too dry? Add a bit more mayo or a spoon of olive oil to moisten.
• Veggies too watery? Pat the tomatoes with a paper towel before adding them.
• Bacon burns fast! Cook on medium heat and watch closely.
• No kitchen scale? Don’t worry about perfect amounts—just aim for balance.

Quick Tool Hack: No mixing bowl? Use a large food storage container and mix everything directly in it. Fewer dishes to wash!

Prep Tip: Cook your bacon and shred your chicken while the dressing rests to save time.

Serving Suggestions

This salad is super versatile:

• Serve it with club crackers, tortilla chips, or crunchy cucumber slices.
• Spoon it into lettuce cups or romaine boats for a low-carb lunch.
• Try it on toasted sourdough for an open-faced sandwich.
• Make it a full meal by pairing it with a cup of soup or a side of roasted sweet potatoes.

Storage: Store in an airtight container in the fridge for up to 3 days. For best results, add avocado just before serving to avoid browning.

Let’s Talk: Your Turn in the Kitchen

If you’re a beginner looking for a solid win, this easy sheet pan dinner turned salad is the ideal place to start. It’s forgiving, flavorful, and super customizable.

Tried it? Loved it? Got creative with the ingredients? I’d love to hear your version in the comments—sharing your tweaks helps others make the recipe their own too.

Whether it’s your first time cooking or your hundredth chicken salad, this one’s a keeper.

FAQ About BLT Chicken Salad

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