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BLT Chicken Salad

A creamy chicken salad loaded with crispy bacon, juicy tomatoes, and crunchy lettuce — a flavorful twist on the classic that eats like a BLT sandwich in a bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: Lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon
  • 2 cups cooked chicken, shredded or diced (about 2 boneless chicken breasts, or 1 rotisserie chicken)
  • 1 cup cherry or Roma tomatoes, diced
  • 1 cup romaine lettuce, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

Equipment

  • Skillet
  • Mixing bowl (medium)
  • Mixing bowl (large)
  • Sharp knife
  • Cutting board
  • Whisk
  • Rubber spatula
  • Meat thermometer
  • Paper towels

Method
 

  1. Cook bacon in a cold skillet over medium heat, 8–10 minutes, until crisp.
  2. Cool bacon on paper towels 5 minutes, then chop.
  3. Cook chicken breasts to 165°F internal temperature (or use pre-cooked/rotisserie chicken); cool 10 minutes.
  4. Shred or dice the cooled chicken.
  5. Dice tomatoes and drain on paper towels 5 minutes.
  6. Chop lettuce into thin ribbons.
  7. Whisk mayonnaise, Dijon mustard, and lemon juice until smooth.
  8. Season dressing with garlic powder, salt, and pepper.
  9. Fold chicken into dressing.
  10. Add bacon and drained tomatoes; fold to combine.
  11. Chill 30 minutes.
  12. Fold in lettuce just before serving.

Notes

  • Keep lettuce separate if making ahead — add fresh at serving time to avoid sogginess.
  • Swap half the mayo for plain Greek yogurt for a lighter version.
  • Store in an airtight container in the fridge for 3–4 days (without lettuce mixed in).
  • Not suitable for freezing — the dressing separates and produce turns mushy once thawed.