Easy BLT Chicken Salad

I still remember the first time I made a BLT-inspired chicken salad—it was during a hectic weekday evening when all I had in my fridge were some leftover chicken, bacon from breakfast, and a handful of cherry tomatoes. Desperate for something quick and not boring, I tossed it all together with a dollop of mayo and a sprinkle of black pepper. One bite, and I was hooked. It was creamy, crunchy, smoky, and bright all at once.

That happy kitchen accident became one of my go-to meal preps. It’s now a staple not just for me, but for anyone I share it with. If you’re just starting out in the kitchen, this easy sheet pan dinner alternative is your golden ticket to a meal that’s fast, fuss-free, and packed with flavor and protein.

This lemon herb chicken recipe twist (with bacon!) is perfect for beginners because it checks all the boxes: it’s quick, requires minimal tools, uses familiar ingredients, and doesn’t involve turning on the oven. Plus, it’s Whole30 and keto-friendly, making it ideal if you’re exploring quick and healthy meals.

Why This Recipe is Special

The classic BLT—bacon, lettuce, and tomato—is already a fan-favorite combo. This chicken salad version takes those beloved flavors and makes them meal-prep friendly, no bread needed. It’s creamy yet fresh, hearty but light, and it holds well in the fridge for a few days, meaning you can make it once and enjoy it multiple times.

It also teaches you some useful beginner kitchen skills—like poaching chicken (don’t worry, I’ll guide you through it), cooking bacon just right, and creating a balanced salad that actually fills you up.

Whether you’re looking for something simple for lunch, a post-gym protein-packed meal, or a picnic-friendly salad, this recipe has your back.

Ingredients and Preparation

Here’s what you’ll need to create this BLT Chicken Salad masterpiece—no exact measurements yet, just a breakdown of each ingredient’s role so you can truly understand what you’re cooking.

Boneless Skinless Chicken Breast
This is the main protein base. It’s lean, mild in flavor, and super versatile. Poaching helps keep it tender and juicy without adding oil.
Alternative: Rotisserie chicken works great if you’re short on time—just shred and go.

Bacon
Adds a smoky crunch that brings the “B” in BLT to life. It’s also rich and salty, balancing the lean chicken.
Alternative: Turkey bacon or pancetta can work, or try tempeh bacon for a vegetarian version.

Green Onion
Provides a mild onion flavor and a fresh crunch. It’s more subtle than red onion and perfect for salads.
Alternative: Chives, finely diced shallots, or even a dash of garlic powder.

Cherry Tomatoes
They add sweetness and a juicy burst in every bite—essential for that “T” in BLT.
Alternative: Grape tomatoes, diced Roma, or sun-dried tomatoes for a more concentrated flavor.

Mayonnaise
This brings the salad together, adding creaminess and moisture. Choose a mayo with simple, clean ingredients.
Alternative: Greek yogurt for a lighter option, or avocado mayo for extra healthy fats.

Black Pepper
Adds gentle heat and depth to the overall flavor without overpowering.
Alternative: A pinch of paprika, cayenne, or even a lemon-pepper blend for a twist.

Step-by-Step Instructions

Step 1: Poach the chicken.
Place your chicken breasts in a medium saucepan and cover with cold water. Put it over high heat until it comes to a boil. Then reduce the heat, cover, and let it simmer gently for 14 minutes. The chicken should be white all the way through and feel firm to the touch—no pink inside. Set it aside to cool slightly.

Step 2: Cook the bacon.
While your chicken simmers, cook the bacon over medium-low heat until it’s golden and crispy. Transfer it to a paper towel-lined plate to drain the fat. Once cooled, chop it into bite-sized pieces.

Step 3: Shred the chicken.
Using two forks, shred the poached chicken into small strips or chunks. This helps the chicken soak up more flavor when mixed.

Step 4: Mix the dressing.
In a small bowl, stir together mayonnaise, chopped green onions, and a few cracks of black pepper. This simple mix brings everything together and adds that creamy texture.

Step 5: Combine everything.
Add the shredded chicken, chopped bacon, cherry tomatoes, and mayo mixture to a large mixing bowl. Stir gently until everything is evenly coated and beautifully combined.

Step 6: Taste and tweak.
Now’s your moment to adjust—add a little more mayo if it feels dry, more pepper if you want a kick, or a squeeze of lemon juice if you like a bit of tang.

Beginner Tips and Notes

• Chicken still pink? Simmer it for 2-3 more minutes, then check again. Use a meat thermometer if you have one—it should read 165°F (75°C) in the thickest part.
• Veggies too soggy? Don’t add the tomatoes until right before serving if you’re prepping ahead.
• No time to poach? Use leftover chicken or rotisserie chicken for a no-cook shortcut.
• No mixing bowls? A large Tupperware container with a lid works—just toss and shake.

Serving Suggestions

This salad is super versatile. Here’s how to serve it up:

• Over a bed of crisp romaine or butter lettuce for a full salad experience.
• Stuffed in lettuce cups for a refreshing, hand-held version.
• Inside a wrap or pita if you’re not doing Whole30 or Keto.
• On cucumber slices or crackers for snack-style bites.

Storage Tips:
Keep it in an airtight container in the fridge for up to 4 days. It’s not ideal for freezing—the mayo tends to separate and the texture changes.

Let’s Make It Together

If you’ve been looking for a quick and healthy meal that’s beginner-approved, this BLT chicken salad is it. I’d love to hear how it goes—did you try a twist with spicy mayo? Did you go for the rotisserie chicken hack? Let me know in the comments or share your creation online.

Cooking doesn’t have to be complicated to be delicious. Start with this one, and you’ll be surprised how often it makes a return in your kitchen.

FAQ About BLT Chicken Salad

More Relevant Recipes

• BLT Chicken Salad
• Strawberry Cheesecake Bars
• No-Bake Peppermint Cheesecake

Print