BLT Chicken Salad

The first time I made this salad, my husband looked at me sideways because I was putting his favorite sandwich components in a bowl. Now it's the most requested dinner when summer evenings hit and turning on the oven feels like a crime. There's something magical about how the warm sliced chicken melts into that creamy homemade dressing just enough to coat every crisp leaf of romaine.

Last summer, my neighbor called me three days after I brought her a container of leftovers. She confessed to eating it straight from the fridge for breakfast because she could not stop thinking about that combination of smoky bacon and cool avocado. Now whenever she sees me carrying bacon home from the store, she jokes about whether it's for that salad again.

Ingredients

• 2 large boneless, skinless chicken breasts: These provide the protein foundation and slice beautifully when rested properly, giving you tender strips rather than dry chunks
• 6 slices bacon: The smoky, salty element that transforms this from ordinary salad into something people will actually crave and remember
• 6 cups romaine lettuce, chopped: Sturdy enough to hold up to the hearty toppings without wilting, unlike delicate spring greens that would collapse under the weight
• 1 cup cherry tomatoes, halved: Bursting little pockets of acidity that cut through the rich dressing and balance each bite perfectly
• 1 avocado, diced: Creamy contrast to the crispy bacon and adds that satisfying richness that makes every forkful feel complete
• 1/4 small red onion, thinly sliced: Optional but adds a sharp bite that wakes up all the other flavors and keeps things interesting
• 1/3 cup mayonnaise: Creates the silky base for our dressing that coats everything evenly without being overwhelming
• 2 tablespoons plain Greek yogurt: The secret ingredient that lightens the dressing while adding a subtle tang you cannot quite put your finger on
• 2 teaspoons lemon juice: Bright acidity that cuts through the rich ingredients and keeps every bite feeling fresh and lively
• 1 teaspoon Dijon mustard: Just enough sharpness to make the dressing memorable and give it that restaurant quality depth
• Salt and black pepper, to taste: Essential for bringing all the flavors together and making the vegetables sing
• 2 tablespoons fresh chives or parsley, chopped: The finishing touch that adds color and a fresh, oniony brightness that lingers after each bite

Instructions

Crisp your bacon to perfection:

Cook bacon in a large skillet over medium heat until it reaches your ideal level of crispiness, about 6 to 8 minutes, then drain on paper towels and crumble once it has cooled enough to handle

Sear and slice the chicken:

Season both sides of the chicken breasts generously with salt and pepper, then cook in the same skillet over medium heat for 6 to 8 minutes per side until fully cooked and let rest for 5 minutes before slicing into thin strips

Whisk up the magic dressing:

Combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper in a small bowl and whisk until completely smooth and creamy

Build your colorful base:

In a large salad bowl, toss together the chopped romaine, halved cherry tomatoes, diced avocado, and thinly sliced red onion if you are using it

Bring it all together:

Arrange the warm sliced chicken and crumbled bacon over the vegetables, drizzle with the dressing, and toss gently until everything is lightly coated

Finish with fresh touches:

Sprinkle the chopped chives or parsley over the top and serve immediately while the chicken is still slightly warm

Pin it

My daughter declared this the only salad she would ever voluntarily eat after trying it at a summer barbecue. Something about the combination of warm chicken, cool vegetables, and that smoky bacon won her over completely.

Make Ahead Magic

You can cook the bacon and chicken up to two days in advance and store them separately in the refrigerator. The dressing also keeps beautifully for three days, which means you can throw this together in under ten minutes on busy weeknights.

Perfect Pairings

A crisp glass of Sauvignon Blanc cuts through the richness of the bacon and dressing beautifully. If you prefer something non alcoholic, sparkling water with a squeeze of fresh lemon provides the same bright, cleansing effect between bites.

Customization Options

Sometimes I swap in turkey bacon when I want something lighter, and honestly, nobody has ever noticed the difference. For extra crunch, homemade croutons from day old sourdough take this to the next level.

• Try grilling the chicken instead of pan searing when the weather is nice for a subtle smoky flavor
• Add a hard boiled egg if you want to make this even more filling and protein packed
• Fresh basil leaves scattered on top add a surprising pop of sweetness in summer months

Pin it

This is the salad that finally converted me from someone who tolerated salads to someone who genuinely craves them. Something about that familiar BLT flavor profile in bowl form just hits differently.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare most components ahead. Cook and crumble the bacon, cook and slice the chicken, and make the dressing up to 24 hours in advance. Keep them refrigerated separately. Assemble the salad just before serving to maintain the best texture and freshness.

→ What's the best way to cook the chicken?

Season the chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until fully cooked through. Let it rest for 5 minutes before slicing thinly. This resting period helps keep the chicken juicy and tender.

→ How can I make this dairy-free?

Simply substitute the Greek yogurt with a dairy-free alternative like coconut yogurt, or omit it entirely and increase the mayonnaise slightly. The lemon juice and Dijon mustard will still provide the necessary tang and flavor balance.

→ What type of lettuce works best?

Romaine lettuce is ideal for this salad as it provides a nice crunch and holds up well to the dressing. You can also use a mix of greens or iceberg lettuce if you prefer.

→ Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or leftover cooked chicken works perfectly. Just make sure to slice it thinly and warm it slightly before adding to the salad if desired.