BLT Chicken Salad (Printable version)
Fresh combination of chicken, bacon, tomatoes, and lettuce with creamy dressing.
# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1 lb total)
02 - 6 slices bacon
→ Vegetables
03 - 6 cups romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1/4 small red onion, thinly sliced
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 2 teaspoons lemon juice
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper, to taste
→ Garnishes
12 - 2 tablespoons fresh chives or parsley, chopped
# How to make it:
01 - Place bacon slices in a large skillet over medium heat. Cook for 6–8 minutes, turning occasionally, until crispy and browned. Transfer to paper towels to drain. Once cooled, crumble into pieces.
02 - Season both sides of chicken breasts generously with salt and pepper. Using the same skillet with bacon drippings, cook chicken over medium heat for 6–8 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - In a small mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and fully combined.
04 - In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced avocado, and thinly sliced red onion. Toss gently to distribute evenly.
05 - Arrange sliced chicken breast and crumbled bacon over the vegetable mixture.
06 - Drizzle the prepared dressing over the salad. Toss gently to coat all ingredients evenly. Garnish with chopped fresh chives or parsley. Serve immediately while chicken is still warm.
# Expert tips:
01 -
- The creamy dressing with Greek yogurt feels lighter than traditional mayo but still delivers that satisfying richness you crave from a BLT
- Everything comes together in under 40 minutes, making it perfect for those weeknights when you want something restaurant quality without the fuss
02 -
- I learned the hard way that slicing the chicken while it is piping hot causes it to lose all its juices, so the 5 minute rest period is absolutely non negotiable
- The dressing tastes infinitely better if you make it 15 minutes ahead and let the flavors meld together in the refrigerator
03 -
- Pat your chicken completely dry with paper towels before seasoning and cooking to ensure you get that gorgeous golden sear instead of steaming
- Always add the dressing right before serving because the lettuce will start to wilt after about 15 minutes