Creamy BLT Chicken Salad

This BLT chicken salad takes everything you love about a classic BLT (crispy bacon, cool lettuce, juicy tomato) and folds it into a creamy, protein-packed chicken salad that works for wraps, sandwiches, or scooping with crackers.

It’s the kind of lunch that tastes like a treat but comes together in about 25 minutes with leftover or rotisserie chicken.

Why This Salad Always Hits the Spot

What makes this keep showing up in my rotation? It’s got that same salty, crunchy, fresh contrast as a BLT, plus enough chicken to actually fill you up. The bacon stays crisp, the tomatoes add little pops of juice, and the dressing is just enough to hold it all together without getting soupy.

I also love that the lettuce goes in right before serving, so you get a real crunch instead of wilted leaves. That little timing trick makes it feel like a proper deli salad you built at home.

Ingredients

• 3 cups cooked chicken, shredded or diced: rotisserie, poached, or grilled all work
• 6 slices bacon: cooked until crisp, then crumbled
• 1 1/2 cups chopped romaine lettuce: from about 1 small heart, cut into bite-sized pieces
• 1 cup halved cherry tomatoes: grape tomatoes are great, too
• 1/4 cup mayonnaise: regular or olive oil based
• 1/4 cup plain Greek yogurt: full-fat or 2% for creaminess; or use all mayo
• 2 tsp Dijon mustard: adds a little tang and bite
• 1 tbsp fresh lemon juice: brightens the whole thing
• 1/4 tsp salt: plus more to taste
• Freshly ground black pepper: several good grinds
• 2 scallions, thinly sliced: white and green parts

Variations and Swaps

• Protein: Rotisserie, poached, or grilled chicken all work. A mix of white and dark meat gives the best flavor. For a smoky note, try grilled chicken breast.
• Bacon: Turkey bacon or store-bought bacon bits work in a pinch, though the fat from real bacon adds richness to the dressing.
• Lettuce: Romaine gives a sturdy crunch; iceberg is even crisper. Avoid delicate greens like arugula, which wilt fast.
• Creaminess: Use all mayo if you prefer, or swap in sour cream for extra tang. Dairy-free? An olive oil mayo works fine and just skip the yogurt.
• Heat: A pinch of cayenne or a few dashes of hot sauce mixed into the dressing gives it a subtle back-of-the-throat warmth.

If you like this one, you’ll probably enjoy a Classic Chicken Salad with grapes and almonds, too.

How To Make BLT Chicken Salad

Step 1: Cook the Bacon

Set a large skillet over medium heat and lay in 6 slices of bacon in a single layer. Cook for about 5 minutes on the first side, then flip and cook another 3 to 4 minutes, until deeply golden and crisp.

You want the bacon fully crisp here, because it’ll soften slightly once it’s tossed with the moist salad. Let it drain on paper towels, then crumble or chop into bite-sized bits.

Step 2: Whisk the Dressing

In a large bowl, combine the 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 teaspoons Dijon mustard, and 1 tablespoon lemon juice. Add the 1/4 teaspoon salt and several grinds of black pepper, then whisk until smooth and well combined.

The dressing should taste tangy and creamy, with a little mustardy bite. Give it a taste and adjust the salt or lemon to your liking before adding the chicken.

Step 3: Toss the Chicken with the Dressing

Add the 3 cups of shredded or diced cooked chicken to the bowl with the dressing, along with the sliced scallions. Toss gently until every piece of chicken is coated.

Rotisserie chicken works beautifully here and saves a ton of time. If you’re cooking chicken from scratch, poached breasts or thighs are easy and keep things moist. Just be sure the chicken is cold before mixing, so the dressing stays thick.

Step 4: Fold in the Crunch

Right before you plan to eat, add the crisp bacon bits, the 1 1/2 cups chopped romaine, and the 1 cup halved cherry tomatoes to the bowl. Fold everything together with a big spoon just until evenly mixed.

Adding the lettuce and tomatoes at the last minute keeps them crisp and prevents the salad from turning watery. If you’re making it ahead, hold off on this step until just before serving.

Step 5: Scoop and Serve

Pile the chicken salad onto a bed of extra lettuce leaves, sandwich it between slices of toasted sourdough, or spoon it into butter lettuce cups. Serve right away while the lettuce is cool and crisp.

You can also scoop it with tortilla chips or crackers for a quick snack. It holds up for about an hour once the lettuce is folded in, but after that the crunch starts to soften, so eat it fresh if you can.

Little Tips That Make a Difference

• Go a shade darker on the bacon.: It will soften slightly once mixed, so take it a touch past your usual doneness to keep that crunch.
• Chill the chicken beforehand.: Warm chicken heats up the dressing and makes it thin. Let your cooked chicken cool completely in the fridge before mixing.
• Drain juicy tomatoes.: If your tomatoes are especially ripe, pat the cut sides with a paper towel for a few minutes before adding them. That stops the dressing from getting watery.
• A mix of white and dark meat tastes best.: If you’re using all breast, add an extra spoonful of mayo so the salad doesn’t feel dry.

If you’re doubling the recipe for a party, here’s a quick scaling guide.

The mustard, lemon, salt, and pepper scale up proportionally, too.

Storing Leftovers (and Keeping the Crunch)

• Refrigerate: If you have leftover assembled salad, it’ll keep in an airtight container for up to 2 days, but the lettuce will soften. For the best texture, store the chicken and dressing mixture separately from the bacon, lettuce, and tomatoes. Combine fresh right before eating.
• Serve cold: This salad tastes great straight from the fridge. Let it sit for 5 minutes at room temp if the dressing has firmed up a bit.

What To Serve With BLT Chicken Salad

A cup of tomato soup on the side makes it feel like a diner lunch, the tangy broth balancing the creamy salad. Crispy potato chips or kettle-cooked chips add an extra salty crunch that matches the bacon. A tangy dill pickle spear cuts through the richness and cleans up the flavors between bites.

Frequently Asked Questions

Can I use canned chicken?

You can, but drain it very well and break up the chunks. It’ll be softer than fresh-poached or rotisserie chicken, but the flavor still works fine.

How do I make a dairy-free version?

Use all olive oil or avocado oil mayonnaise instead of the yogurt, and skip the Greek yogurt completely. The dressing will still be rich and tangy.

Can I skip the lettuce and just make it a chicken and bacon salad?

You can, but you’ll miss the signature BLT crunch the lettuce brings. I’d keep at least a little romaine in there, even if you plan to serve it on bread.

How long can the finished salad sit out?

For food safety, don’t leave it at room temperature longer than 2 hours. If you’re serving it for a party, keep the bowl on a bed of ice if it’ll be out for a while.

BLT Chicken Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chicken, shredded or diced
• 6 slices bacon
• 1 1/2 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• Freshly ground black pepper
• 2 scallions, thinly sliced

Method

 

1. Cook bacon in a skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels, then crumble.
2. Whisk together the mayonnaise, yogurt, Dijon mustard, lemon juice, salt, and pepper in a large bowl until smooth.
3. Add the chicken and scallions to the bowl and toss to coat evenly.
4. Right before serving, fold in the crumbled bacon, romaine, and cherry tomatoes until just mixed.
5. Scoop onto lettuce leaves, bread, or into wraps, and serve immediately.

Notes

If you’re making this ahead, mix the chicken and dressing up to 2 days in advance and refrigerate. Stir in the bacon, lettuce, and tomatoes just before serving so they stay crisp. For the juiciest texture, a mix of dark and light meat works best.