Simple BLT Chicken Salad

This BLT chicken salad transforms the classic sandwich into a refreshing, protein-packed meal that satisfies without weighing you down. I created this recipe when looking for ways to use leftover rotisserie chicken, and it's become my go-to lunch option when I want something both nutritious and indulgent.

I first made this salad for my husband who insisted he wasn't a "salad person" and watched in amazement as he asked for seconds. Now it's in our regular rotation, especially during busy weeknights when we need something quick but satisfying.

Ingredients

• Cooked chicken breast: adds lean protein and makes this salad filling enough for a complete meal
• Turkey bacon: offers that irresistible smoky flavor with less fat than traditional bacon
• Mixed salad greens: provide a nutritious base and plenty of vitamins
• Fresh tomatoes: bring juicy sweetness and beautiful color
• Red onion: adds a pleasant bite that balances the creamy dressing
• Shredded cheddar cheese: creates richness and helps bind the flavors together
• Mayonnaise and ranch dressing: form the creamy base that nods to the classic BLT sandwich
• Olive oil and balsamic vinegar: lighten the dressing while adding depth
• Salt and pepper: enhance all the flavors without overpowering

Step-by-Step Instructions

Create the Dressing:

Combine mayonnaise and ranch dressing in a medium bowl until completely smooth. The ranch brings herbs and spices while the mayo adds richness. Whisk in the olive oil and balsamic vinegar until fully emulsified. The vinegar cuts through the creaminess while the oil helps the dressing cling to the ingredients. Season with salt and pepper, tasting as you go to ensure perfect balance.

Prepare the Protein Components:

Dice the cooked chicken breast into uniform, bite-sized pieces about half an inch square. This ensures you get a bit of chicken in every bite without it overwhelming the other ingredients. Crumble the cooked turkey bacon into small pieces. I find that turkey bacon works best when cooked until very crisp so it maintains texture in the salad.

Assemble the Fresh Ingredients:

Dice the tomato into small chunks, slightly larger than the chicken pieces. Be sure to include the juicy center parts as they add moisture and flavor to the salad. Slice the red onion as thinly as possible. I recommend rinsing the sliced onion under cold water for 30 seconds if you prefer a milder onion flavor.

Layer the Salad:

Place mixed greens in a large bowl as your base. Add the chicken, bacon, tomato and onion on top. This layering method allows you to see if you've distributed ingredients evenly before tossing. Pour the prepared dressing over everything, making sure to get some in all areas of the bowl.

Final Assembly:

Sprinkle the cheddar cheese over the top of the dressed ingredients. Using tongs, gently toss everything together with a lifting motion rather than stirring, which helps prevent the greens from becoming crushed. Taste and adjust seasoning if needed before serving.

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The turkey bacon is truly the secret ingredient here. I discovered its power when I was trying to create a lighter version of a BLT and found that when cooked properly, turkey bacon provides that same satisfying crunch and smokiness that makes traditional BLTs so craveable.

Make-Ahead Tips

This salad can be partially prepped in advance to save time on busy days. Cook and dice the chicken, crumble the bacon, and make the dressing up to two days ahead. Store these components separately in the refrigerator in airtight containers. When ready to eat, chop the fresh vegetables and toss everything together for a quick meal that tastes freshly made.

Variations Worth Trying

Turn this into a wrap by rolling the mixed salad in a large tortilla for an easy handheld lunch. For a lower-carb option, serve the salad in lettuce cups or hollowed bell peppers. You can also customize the protein by substituting grilled shrimp, sliced steak, or hard-boiled eggs for the chicken.

Serving Suggestions

This salad stands beautifully on its own as a complete meal, but pairs wonderfully with a slice of crusty garlic bread or a small cup of tomato soup for a more substantial dinner. For entertaining, serve in individual portions on small plates as a starter course, or create a large platter for family-style serving at brunches or casual gatherings.

Dietary Adaptations

This recipe can easily accommodate various dietary needs. For a dairy-free version, omit the cheddar cheese or replace with a plant-based alternative. Make it gluten-free by ensuring your bacon and dressings contain no hidden gluten ingredients. For a vegetarian option, replace the chicken and bacon with roasted chickpeas and smoked almonds to maintain the protein content and textural interest.

Frequently Asked Questions

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be used for a richer flavor. Simply cook it until crispy, then crumble and add to the salad.

→ What greens work best for this salad?

A mix of romaine, spinach, and arugula complements the salad well, but you can use any greens of your choice.

→ How can I make the dressing healthier?

You can substitute Greek yogurt for mayonnaise and use a low-fat ranch dressing for a lighter option.

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients and dressing separately. Combine just before serving for the best freshness.

→ What proteins can I use other than chicken?

Cooked turkey, grilled shrimp, or even tofu can be great alternatives to chicken in this salad.