If there’s one dish that takes me right back to summer picnics and impromptu weekend lunches, it’s this BLT Chicken Salad. It’s that perfect mix of savory, fresh, and just the right touch of indulgence thanks to the crispy bacon. And can we talk about how quick it comes together? Whether I’m whipping it up for a casual lunch or packing it for a picnic, this recipe is always a hit. Plus, it’s an easy way to put leftover chicken to good use!

I first tried a version of this salad at a family barbecue, and it was one of those moments where I thought, “Why didn’t I think of this sooner?” You know that feeling, right? The creamy dressing, smoky bacon, and juicy tomatoes all melded together in the most amazing way. It was like the classic BLT got a makeover with a protein-packed twist, and I’ve been hooked ever since. Every time I make this, I tweak it just a bit to keep it interesting, and now it’s a staple in my kitchen. Trust me, once you try it, it’ll be in your regular rotation too!

The magic of this BLT chicken salad

What makes this BLT Chicken Salad so special? It’s all about balance. The crispy bacon brings that smoky, salty crunch, the chicken adds heartiness, and the fresh veggies—tomatoes, onion, and celery—bring the freshness and a little snap. Then, there’s the dressing. It’s simple but packs a punch with lemon juice, garlic, and onion powders, and just enough mayo to make it creamy without being heavy. It’s the kind of salad that feels indulgent but is surprisingly light.

A picnic memory that sticks with me 🍽️

I still remember the first time I brought this salad to a friend’s summer barbecue. The table was filled with all the usual suspects—potato salads, grilled veggies, burgers—but this salad got all the attention. The bacon had that irresistible crunch (which, let’s face it, bacon always does), and the creamy dressing tied everything together. I watched as people kept sneaking back for second helpings (and maybe thirds). It was one of those moments when you feel like a bit of a kitchen rockstar, even if the recipe is so simple. I remember thinking, “This is the salad that will forever remind me of outdoor parties, laughter, and long summer days.”

From the classic BLT to this salad version

So where did the BLT come from, anyway? The classic sandwich dates back to the early 20th century and has always been a favorite for its simplicity—bacon, lettuce, tomato, and a bit of mayo between two slices of toasted bread. Over time, people started experimenting with different versions (I’ve seen everything from avocado BLTs to turkey BLTs), and this salad is just one of those brilliant spins. It ditches the bread but keeps all the best parts of the sandwich, plus some extra crunch and flavor. I think that’s what makes it so perfect—it’s got everything you love about a BLT, but in a lighter, salad form that’s perfect for any occasion.

Let’s talk ingredients: the stars of the show

The ingredients for this BLT Chicken Salad are all pretty straightforward, but I’ve learned a few tricks to make sure each one shines.

Cooked chicken: You can use rotisserie chicken, or cook up some chicken breasts yourself. For a shortcut, I like to shred the meat from a store-bought rotisserie chicken. It’s tender and flavorful. If you’re cooking chicken from scratch, season it lightly with salt and pepper before boiling or roasting.
Bacon: The bacon is the flavor bomb here. I always go for thick-cut bacon because it stays crispy longer. And yes, I’ve tried turkey bacon—it works in a pinch, but nothing beats the real deal.
Cherry tomatoes: These little gems burst with sweetness. If you don’t have cherry tomatoes, diced regular tomatoes work too, but I find that cherry tomatoes give the salad a little more pop.
Red onion: Adds a nice bite and some color. If you’re not a fan of raw onion, you could swap in green onions for a milder flavor.
Celery: The crunch factor! Celery is great here because it stays crisp even after the salad sits in the fridge for a day or two.

The dressing: simple but perfect

The dressing for this BLT Chicken Salad is creamy but not too rich, thanks to the lemon juice. It adds just the right amount of tang and brightness to balance out the smoky bacon and sweet tomatoes.

Mayonnaise: I use light mayo to keep things a bit lighter, but you can use full-fat mayo for an extra creamy texture.
Lemon juice: Freshly squeezed lemon juice cuts through the richness and brightens up the entire salad.
Seasonings: Garlic powder, onion powder, salt, and pepper—these simple seasonings do all the heavy lifting in terms of flavor.

Essential kitchen tools: what you’ll need

You don’t need any fancy equipment for this recipe, but a few basic tools will make things easier:

A good knife: For chopping the chicken, tomatoes, onion, and celery. A sharp knife will make quick work of these tasks.
Large mixing bowls: One for the salad ingredients and one for the dressing. I like to use clear glass bowls so I can see all those beautiful colors as I mix everything together.
Whisk: You’ll need this to quickly blend the dressing.
Tongs or a spatula: To toss the salad gently without mashing the ingredients.

Step-by-step: my foolproof method (and a few tips)

Cook the bacon: Start by cooking the bacon until it’s crispy. I like to cook mine in the oven on a wire rack over a baking sheet—it keeps the bacon flat and less greasy. Just set the oven to 400°F and cook for about 15-20 minutes. Drain on paper towels and let it cool before chopping.
Prep the veggies: While the bacon cooks, chop up the tomatoes, celery, and red onion. Keep the pieces small so they mix evenly with the chicken and bacon. (Pro tip: If your onion is too strong, soak the diced pieces in cold water for 10 minutes, then drain. This takes the edge off without losing flavor.)
Mix the dressing: In a small bowl, whisk together the mayo, lemon juice, and seasonings. Give it a taste before adding it to the salad—you might want a bit more salt or pepper, depending on your preference.
Combine everything: In a large bowl, combine the chopped chicken, bacon, veggies, and dressing. Toss everything together until it’s evenly coated. Don’t be afraid to taste as you go! I often adjust the seasoning one last time before serving.
Chill or serve: You can serve the salad right away, but if you let it sit in the fridge for about 30 minutes, the flavors really come together. Just be sure not to leave it out for more than two hours to avoid any food safety issues.

Variations to keep things fun

One of my favorite things about this salad is how versatile it is. Here are a few variations I’ve tried:

Lettuce wraps: For a low-carb option, scoop the salad into romaine lettuce leaves for a BLT chicken salad wrap. It’s light, crunchy, and perfect for a handheld lunch.
Avocado twist: Add diced avocado for some extra creaminess and healthy fats. I did this once and it was a game-changer. Just be sure to add the avocado right before serving so it doesn’t brown.
Greek yogurt dressing: If you want to lighten up the dressing even more, swap half the mayo for Greek yogurt. It gives a tangy twist and boosts the protein.
Herb it up: Toss in some fresh herbs like chopped parsley or dill. They add a burst of freshness and color.
Seasonal veggies: Depending on the time of year, you can switch out the tomatoes for sun-dried tomatoes in the winter or add cucumbers in the summer for extra crunch.

Serving ideas: how to make it shine

For a beautiful presentation, I like to serve this salad in a large bowl with a sprinkle of extra bacon bits and a few halved cherry tomatoes on top for color. You could also plate it on a bed of lettuce to give it a more substantial look.

Drink pairings: let’s talk beverages

When it comes to drinks, I usually go for something light and refreshing to balance the richness of the salad. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with the smoky bacon and tangy dressing. If you prefer non-alcoholic options, a sparkling water with a twist of lemon is a great choice. And of course, iced tea is always a classic, especially for outdoor gatherings.

Storage and reheating tips

This salad keeps well in the fridge for about 3-5 days, but it’s best enjoyed within the first couple of days while the bacon is still crispy. Be sure to store it in an airtight container to keep everything fresh. If you find the dressing has thickened up after chilling, just stir in a tiny splash of lemon juice or water to loosen it up.

Scaling up or down

Need to feed a crowd? Just double the ingredients and you’re good to go. I’ve made this for large gatherings before, and it scales really easily. On the flip side, if you’re just cooking for one or two, you can halve the recipe without any issues. Just be mindful of the bacon-to-salad ratio—it’s easy to go overboard (not that anyone would complain about extra bacon!).

Frequently asked questions

1. Can I use a different kind of chicken?
Absolutely! Grilled chicken, poached chicken, or even leftover rotisserie chicken all work perfectly.

2. How do I keep the bacon crispy?
Cook the bacon separately and add it to the salad just before serving to keep that crisp texture.

3. Can I make this salad ahead of time?
Yes! Just store it in the fridge, but don’t add the bacon until right before serving.

4. What can I substitute for mayo?
You can use Greek yogurt for a lighter option, or even half mayo and half yogurt for a balance of creaminess and tang.

5. Can I add more veggies?
Go for it! Cucumbers, bell peppers, or even shredded carrots would make great additions to this salad.

Blt Chicken Salad Recipe