Few lunches or dinners feel more satisfying and effortless than digging into a creamy, flavorful chicken salad loaded with crispy bacon, fresh lettuce, and juicy tomatoes — the classic BLT flavors you love, but in a lighter, protein-packed form. This BLT chicken salad recipe turns simple ingredients into a quick, crave-worthy meal in about 20 minutes, perfect for busy weekdays, meal prep, picnics, or when you want something comforting yet fresh without turning on the stove for long. It’s the kind of no-fuss dish that makes you feel good about eating well — hearty, delicious, and always a hit with everyone.
Here’s why this BLT chicken salad pulls you in instantly:
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- Creamy dressing clinging to shredded chicken, studded with crispy bacon crumbles, bright red tomato chunks, and crisp green lettuce — looking fresh, colorful, and ready to scoop onto toast or greens.
- The first bite — cool crunch of lettuce and tomato giving way to smoky bacon, tender chicken, and tangy dressing that hits all the classic BLT notes in one perfect forkful.
- That cozy, rewarding feeling when a fast homemade meal tastes like comfort food — satisfying, filling, and exactly what you need on a rushed day.
- Fresh, savory aroma of bacon and herbs rising as you mix it, instantly making lunch or dinner feel like a treat worth sitting down for.
The beauty is in the simplicity: shred or dice cooked chicken, crisp up bacon, chop fresh veggies, and toss everything with a quick homemade dressing that’s creamy yet light. No cooking beyond the bacon — just bold, familiar BLT flavor in every bite. This BLT chicken salad is beginner-friendly, budget-conscious, and endlessly versatile — serve on bread for sandwiches, over greens for a hearty salad, or scoop with crackers for appetizers. Quick assembly, big satisfaction, and always a crowd-pleaser — your new go-to when you want classic comfort in a fresh, easy package.
Why You’ll Love This Recipe
This BLT chicken salad is the ultimate quick-comfort meal: ready in about 20 minutes with minimal cooking, it’s perfect for busy weeknights, meal prep lunches, picnics, or when you want something hearty but light.
The flavor is spot-on — classic BLT taste with smoky bacon, juicy tomato, crisp lettuce, and tender chicken, all tied together with a creamy, tangy dressing that’s rich without being heavy. No bland chicken or dry salad — the dressing clings perfectly and elevates every ingredient.
It’s highly customizable — serve on bread for sandwiches, over greens for a full salad, or with crackers for appetizers. Great for picky eaters (kids love the bacon and cheese) and adults who want protein-packed lunches.
Budget-friendly (chicken, bacon, and veggies are affordable staples), high-protein, and naturally gluten-free adaptable. Cleanup is simple — one bowl for mixing, one pan for bacon. Reliable and forgiving — even if you tweak ratios, it still tastes great.
Once you try it, you’ll keep coming back whenever you want something fresh, satisfying, and ridiculously easy — comfort food that feels like a treat without extra work.
Ingredients You’ll Need
This BLT chicken salad recipe uses simple, everyday ingredients for classic flavor. Here’s what you’ll need for 4–6 servings:
- 2 cups cooked chicken (shredded or diced — rotisserie, grilled, or baked breasts/thighs work great)
- 8 slices bacon, cooked and crumbled (or pre-cooked bacon bits)
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- ¼ cup sour cream (or plain yogurt)
- 1 Tbsp fresh lemon juice (or apple cider vinegar)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional add-ins:
- ¼ cup shredded cheddar cheese
- ¼ cup diced red onion
- Fresh chopped chives or parsley
These are basic fridge and pantry staples — affordable and quick to gather. Rotisserie chicken saves time; homemade dressing keeps it fresh and flavorful. This short list delivers a creamy, smoky BLT chicken salad that tastes far more impressive than the effort required.
How to Make (Step-by-Step)
Making BLT chicken salad is fast and no-cook beyond the bacon. Here’s the simple process:
- Cook bacon (if not using pre-cooked): Place bacon slices in a skillet over medium heat. Cook 6–8 minutes until crispy, turning halfway. Drain on paper towels and crumble. Set aside.
- Prep chicken: Shred or dice cooked chicken into bite-sized pieces. Place in a large mixing bowl.
- Prep vegetables: Chop romaine lettuce into small pieces. Halve cherry tomatoes (or dice regular tomatoes). Add both to the bowl with chicken.
- Make dressing: In a small bowl, whisk mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust — should be creamy, tangy, and slightly garlicky.
- Combine: Pour dressing over chicken and vegetables. Add crumbled bacon and optional cheese or red onion. Toss gently until everything is evenly coated.
- Rest (optional): Let sit 5–10 minutes in the fridge — flavors meld and bacon softens slightly into the dressing.
- Serve: Give one final toss. Taste and add extra salt, pepper, or lemon juice if needed. Serve chilled or at room temperature on bread for sandwiches, over greens for salad, or with crackers for appetizers.
That’s it — creamy BLT chicken salad ready in minutes! Best eaten the same day or next — lettuce wilts over time. Adjust bacon or dressing amount to your taste. Serve with extra bacon crumbles on top if desired.
Pro Tips
To make these BLT chicken salad wraps come out perfect every time, here are a few practical habits that really help.
Use rotisserie or leftover chicken if you can — it saves time and adds extra flavor. If cooking from scratch, poach or grill the chicken and let it cool completely before shredding; warm chicken makes the dressing runny and the lettuce wilt.
Cook the bacon until extra crispy — it adds crunch even after mixing, and drain it well on paper towels so the salad doesn’t get greasy.
Chop the lettuce and tomatoes fresh right before assembling — pre-chopped veggies release water and make everything soggy. Keep them cold until the last minute.
Taste the dressing before tossing — it should be creamy, tangy, and slightly salty. Adjust with extra lemon juice or a pinch of salt/pepper to your liking.
Don’t over-mix — fold gently so the bacon stays crisp and the lettuce doesn’t bruise.
If making ahead, keep the components separate — store chicken, bacon, veggies, and dressing in different containers. Toss everything together right before eating or serving.
For crispier bacon in leftovers, sprinkle a few extra crumbles on top after reheating or assembling.
These small touches keep the salad fresh, crunchy, and full of that classic BLT taste without any sogginess.
Variations & Substitutions
This BLT chicken salad is very easy to tweak for different tastes or dietary needs.
Protein — Use turkey bacon or plant-based bacon for lighter calories or vegetarian. Swap chicken for tuna, shrimp, or hard-boiled eggs for variety.
Dressing — Lighten it up with Greek yogurt or light mayo instead of full-fat. Dairy-free: use vegan mayo and skip cheese. Add a splash of hot sauce or sriracha for spicy kick.
Cheese — Cheddar is classic; try pepper jack for heat, mozzarella for milder melt, or blue cheese for tangy contrast. Skip cheese for dairy-free.
Veggies — Add diced avocado for creaminess, shredded carrots or red cabbage for extra crunch, or sliced red onion for bite.
Bread/wrap — Use low-carb tortillas, lettuce wraps, or gluten-free bread. For open-face: serve on toasted sourdough or bagels.
Spice level — Mild: skip any hot sauce. Spicier: add jalapeños or chili flakes to the dressing.
Low-carb — Serve over greens or in lettuce cups instead of bread/tortillas.
These changes keep the smoky-bacony-cheesy BLT core while fitting different preferences, diets, or what’s in your fridge.
What to Serve With It
BLT chicken salad is creamy, smoky, and fresh — here are sides that balance it perfectly for a complete meal.
Classic comfort — Potato chips or fries for crunch, coleslaw or pasta salad for creamy contrast, or fresh fruit (grapes, melon) to cut richness.
Sandwich sides — Serve on toasted bread with extra lettuce/tomato for full BLT sandwiches, or pair with soup (tomato, chicken noodle) for cozy lunches.
Veggie-forward — Carrot sticks, celery, or sliced bell peppers with ranch dip — keeps it light and adds more crunch.
Low-carb options — Serve over mixed greens, in lettuce wraps, or with roasted vegetables (zucchini, asparagus) for a lighter plate.
Game-day or picnic — Pair with deviled eggs, cheese cubes, or pickles — easy to pack and share.
Drinks — Iced tea, lemonade, sparkling water with lemon, or light beer — something cold and refreshing to go with the savory bacon and creamy dressing.
The salad is bold enough to be the main event but pairs well with almost anything — easy to mix and match depending on what you have or what mood you’re in.
Storage & Reheating
BLT chicken salad stores and reheats decently if handled properly.
Storage — Let cool completely (prevents condensation). Store in an airtight container in the fridge for 3–4 days. Keep lettuce separate if possible to avoid wilting; add it fresh when serving.
Freezing — Not recommended — the lettuce wilts, tomatoes get mushy, and dressing separates after thawing.
Reheating — This is a cold salad, so no reheating needed. Serve chilled or at room temperature. If you want to warm the chicken slightly (for a hot sandwich), microwave chicken separately for 20–30 seconds, then assemble.
Best practice — Make only what you’ll eat within 2–3 days. The bacon softens over time, and lettuce wilts, so fresher is better.
Repurposing — Use leftovers as sandwich filling, stuff into wraps or pita, top crackers for appetizers, or mix into pasta salad for a quick twist.
With proper storage (airtight, cold), it stays tasty for a few days — best enjoyed fresh for maximum crunch and freshness.
Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil. Add rigatoni and cook to al dente according to package directions. Drain and set aside (reserve ½ cup pasta water).
- Toss steak tips with Cajun seasoning, smoked paprika, salt, pepper, and optional cayenne until evenly coated.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add steak in a single layer (batches if needed). Sear 3–4 minutes per side until browned and internal temp reaches 130–135°F for medium-rare. Remove to a plate and tent with foil.
- In the same skillet, lower heat to medium. Add butter and minced garlic. Cook 1 minute until fragrant.
- Pour in heavy cream, stir in Parmesan, and simmer 2–3 minutes until thickened and smooth. Add reserved pasta water 1 Tbsp at a time if too thick.
- Return steak tips to skillet. Add cooked rigatoni and toss everything until coated and warmed through (1–2 minutes).
- Taste and adjust salt/pepper. Garnish with parsley or red pepper flakes if desired. Serve hot.
Notes
Sear in batches → prevents steaming.
Add Parmesan off heat → smooth, creamy sauce.
Use rigatoni → holds sauce well in ridges.
Adjust cayenne → mild or spicy to taste.
Fresh garlic → best aroma and flavor.
FAQs (Optional)
Why did my salad turn watery? Tomatoes and lettuce release liquid over time. Use cherry tomatoes (less water), pat everything dry, and add lettuce right before serving.
Can I use canned chicken? Yes — drain well and shred. It saves time but fresh or rotisserie chicken tastes better and stays juicier.
How do I make it lighter? Use light mayo, Greek yogurt instead of sour cream, turkey bacon, and reduce cheese or skip it.
Is it gluten-free? Naturally yes — no breading or flour. Serve with GF bread/tortillas or over greens.
Can I make it ahead? Yes — prep chicken, bacon, and dressing up to 2 days ahead. Chop veggies and assemble right before serving.
What if I don’t like mayo? Swap with Greek yogurt, mashed avocado, or hummus for creaminess without mayo.
Can I freeze it? No — lettuce and tomatoes get mushy, dressing separates. Make fresh or freeze chicken alone.
These cover the most common questions so you can make it confidently.
Final Thoughts
If you’ve ever loved the classic BLT but wanted something lighter, easier to eat, or higher in protein, this BLT chicken salad is exactly what you need. Tender chicken mixed with crispy bacon, fresh lettuce, juicy tomatoes, and a creamy tangy dressing — it’s all the familiar flavors you crave, but in a fresh, scoopable form that works for sandwiches, salads, or crackers.
What makes this recipe so good is how quick and forgiving it is: use rotisserie chicken to save time, crisp bacon for texture, chop veggies fresh, and toss with a simple dressing that comes together in seconds. No cooking beyond the bacon, no complicated steps — just bold, satisfying BLT taste in every bite.
It’s perfect for busy lunches when you want something grab-and-go, picnics or potlucks where you need shareable food, or quick dinners when you want comfort without heavy cooking. Family-friendly (kids love the bacon and cheese), budget-conscious (chicken and veggies are affordable), and customizable — add avocado, cheese, or spice to keep it fresh.
Cleanup is minimal (one bowl and one pan), ingredients are basic, and leftovers make great sandwiches or snacks the next day. It’s the kind of recipe that becomes a habit because it’s easy, tasty, and genuinely feels good to eat.
Next time you’re craving BLT flavor but don’t want a full sandwich or the mess, try this. You’ll get that smoky, creamy, crunchy satisfaction with way less work — and you’ll wonder why you didn’t make it sooner. It’s simple comfort food done right — exactly what busy days call for. Enjoy every flavorful bite!
