BLT Chicken Salad is a great easy spin on the classic chicken salad recipe that you know and love. This easy recipe can make the perfect low carb lunch!
There is nothing better than an easy picnic salad that can be used for sandwiches or on it’s own. Today we are merging the classic BLT with chicken salad to make a BLT Chicken Salad that I know you are going to fall in love with. Serve this on croissants or make it low carb friendly by serving it in lettuce wraps!
Made it this evening. Very tasty! I will definitely make this one again!!
How to Make BLT Chicken Salad
This is a brief overview to show you how easy this recipe is. For the full recipe, please see the recipe card at the bottom of the post.
- Cook the bacon. I like to dice the bacon and then cook it until crisp. Remove it from the pan with a slotted spoon and transfer it to a paper towel lined plate to drain.
- Make the dressing. In a small bowl combine the ingredients for the dressing. Whisk together and taste. You may want to consider waiting to add more salt until after it is combined with the bacon and other ingredients.
- Combine all of the ingredients. In a large bowl combine the dressing with the chicken, bacon, chopped vegetables, and dressing. Taste and add more salt and pepper to your liking.
How to Cook Bacon
For this recipe, as mentioned above, I like to dice the bacon small and then cook it. I find this easier, but if you would like to keep it in strips to cook it that works too. Just make sure to cook the bacon until it is crisp but not burnt for best results in this salad.
- Dice the bacon. I usually break the pack in half, keep the strips together, and then just cut them into small 1/2 inch pieces. Repeat with the second half of the package.
- Add it to a preheated heavy bottomed pan. Break it up with a spatula and stir it regularly.
- Remove it from the heat once it is crisp using a slotted spoon. Transfer it to a paper towel lined plate.
Air Fryer Bacon
Cooking Shredded Chicken
This recipe calls for 3 cups of shredded chicken. This is about 1 pound of chicken breasts when they are raw.
Making shredded chicken for this or other recipes is very simple and takes less than 20 minutes.
- Place the chicken in a sauce pan with enough water to cover it.
- Bring the water to a boil and simmer over low heat for 4 to 10 minutes or until the chicken registers 165 degrees on an instant read thermometer.
A note on the thermometer: I love that one because it can be easily kept in while the chicken cooks. It has an alarm that lets me know exactly when it reaches 165 degrees.
You can also use your Instant Pot to make shredded chicken. Another great option is to use a rotisserie chicken. Sometimes I like to buy several, shred them, and freeze them.
Tomatoes in Chicken Salad
You will notice that we included tomatoes in this recipe to make the T in our BLT. These tomatoes took the place of grapes in my traditional chicken salad. I love the addition of tomatoes here. They hold up perfectly in this salad, and you will love them too.
How to Serve BLT Chicken Salad
This recipe works great for sandwiches. But as I mentioned above, it is also perfect for a low carb diet. Serve these in bib lettuce like with my Chicken Lettuce Wraps for a great lunch idea.
Other Great Lunch Ideas
If you are looking for other lunch options, here are some of my favorites:
If you make this BLT Chicken Salad recipe or any of my other recipes, leave me a comment. I love to hear what you think of my recipes.
BLT Chicken Salad
Ingredients
- 3 cups cooked chicken chopped (see notes in the post for how to cook shredded chicken)
- 1 pound bacon diced and cooked until crisp
- 1 cup cherry tomatoes cut in half
- 1/2 small red onion diced small
- 2 stalks celery diced
- 1/2 cup mayonnaise (I used light)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- In a large bowl combine the cooked chicken, bacon, tomatoes, red onion, and celery.
- In a small bowl whisk togethr the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
- Stir the dressing into the main ingredients.
- Serve right away or store in an airtight container for 3 to 5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.
Shannon says
Gosh Lisa, you know, I get just old-fashioned excited when I read your column/recipes/ideas/advice and everything else you have to share. There have been lotsa cooks and consequently more eaters – or the reverse – in my world, and I’m thrilled to include you in the mix. Moreover, I am personally glad you are there for me. You make me smile and relax. I need a lot more Simple Joy in every part of this more complex life that I try to make a ‘reduction’ of —and I understand and rock with you (that is, in my rocker mostly:) And you are helping me through a lot more than you realize in caretaking suddenly finicky homey honeys to this ole retired batty atty cooky in the hills. With many appreciations and fond regards, Shannon from West Virginia
Thank you so much for these kind words, Shannon! They are greatly appreciated.
Lor says
Made this chicken salad. Was easy,quick and yummy 😋
I’m so glad you like it!
Patti says
Does the tomato’s turn squishy in the salad if you store it a couple of days? Is it still good?
It’s definitely better the first two days, but if you start with firm plump cherry tomatoes, they should be okay.
Suzi says
It is really good. I just made it. But maybe I had too much chicken. I shredded 3 large chicken breasts. So I doubled the dressing. One wasn’t enough to coat everything.
Ooo, yeah. It calls for 3 cups of shredded chicken, not 3 chicken breasts. The way that chicken breasts are coming so large these days, 1 1/2 breasts is about a pound, which typically equals 3 cups once cooked and shredded.
Laura lee says
You have great re c ipes
I’m so glad you are enjoying them!
Gina says
So good!! Just made it and ate a little of it warm now waiting for it to cool! Thanks for the recipe!
I’m so glad you liked it!
Lauren says
I don’t like mayo, but this looks great! Is there something I can substitute for the mayo? Thanks!
I’m sorry, I’ve only made this as written. You could try sour cream for the mayo, but you may need to adjust the seasonings a little.
Roxanne says
What do you use as a dressing?
The dressing ingredients are in the recipe card. You can click jump to the recipe at the top of the post and it will take you right there.
Sara says
Honestly, I don’t know why I even considered trying this because I HATE cold chicken. 🥶🐔🤮 But I digress. I did. And I ABSOLUTELY loved it. In fact, I’ve made it twice more. I don’t know what your magic with the chicken was, but it’s so good.
Recipe criticisms: As written, needs more bacon
Additions: Avocado
Changes made: I did make sure the chicken was hot before adding it to the other ingredients. Unfortunately since thr other ingredients were either cold or Luke warm, it didn’t really work, but it had a psychosomatic effect that I wasn’t eating 🥶🐔.🤦♀️🤣🤷♀️
Peggie says
Made it this evening. Very tasty! I will definitely make this one again!!
I’m so glad you liked it, Peggie!