Chicken BLT Salad Recipe

This Cracker Barrel Chicken BLT Salad is creamy, crunchy, and full of flavor — kinda like a deconstructed sandwich but fresher. It’s packed with shredded chicken, crispy bacon, avocado, and a tangy dressing, all tossed together in under 30 minutes. Great for meal prep, light lunches, or just something you can scoop up with crackers and chill.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: creamy, salty, bright
• Great for: weekday lunches, no-cook nights, meal prep

Why I Like This Recipe

I had one of those “ugh, there’s food but no food” nights. You know? Dug out some rotisserie chicken, found half a tub of Greek yogurt, and yeah… this just came together. The bacon really does the heavy lifting here, not gonna lie. It’s so snackable I ate it off tortilla chips while watching reruns.

Ingredients

• 4 cups shredded rotisserie chicken
• 8 strips bacon, chopped (go center cut if you can)
• ½ cup plain Greek yogurt (or skip and use more mayo)
• ⅓ cup mayonnaise
• 1 tbsp ranch seasoning
• ½ tsp freshly cracked pepper
• ⅓ cup diced green onions
• ⅔ pint grape tomatoes, halved or quartered
• 1 avocado, diced

How To Make Chicken BLT Salad

1. Start with the dressing: Grab a big bowl. Mix the mayo, yogurt, ranch seasoning, and pepper. No need to overthink it.
2. Add the goods: Toss in the chicken, bacon, and green onions. Stir like you mean it. Then go in with the tomatoes and mix gently — they’re squishy.
3. Taste and adjust: Always. Add more ranch, pepper, whatever. Hold off on the avocado for now though.
4. Add the avocado last: When you’re ready to serve, fold it in gently or just throw it on top. No one likes avocado mush.
5. Chill it: Pop the bowl in the fridge for at least an hour. Makes a big difference.

Tips for Success

• Use rotisserie chicken to save time — seriously, why shred your soul when it’s already done?
• Wait on the avocado until serving or it’ll brown fast.
• Don’t skip the chill time — helps the flavors settle and blend.
• Add lettuce wraps, crackers, or even scoop it with bell pepper slices. It works.

Storage and Reheating

• Fridge: Store in airtight containers up to 3 days. I like to pre-portion it so it’s grab-and-go.
• No Freezer: Doesn’t freeze well — avocado turns weird, and the dressing separates. Just make what you’ll eat.
• To Pack for Lunch: Pair it with cucumbers, crackers, or bread in a separate bag so nothing gets soggy.

Frequently Asked Questions

• Can I use canned chicken instead of rotisserie?
  Yeah, you can. Just drain it really well. Not as good, but it works.
• Can I skip the mayo?
  You can use all Greek yogurt if you’re into that. Just expect it to taste tangier and less rich.
• What’s a good bacon swap?
  Turkey bacon or even crispy prosciutto if you’re feeling bougie. But let’s be honest — nothing really beats bacon.
• Is it keto?
  Pretty close. Skip the crackers and go for lettuce wraps.
• Can I add lettuce into the mix?
  Wouldn’t recommend it. Gets soggy. Serve it with lettuce, not in it.

Common Mistakes and How to Dodge Them

• Overmixing the avocado: Treat it like a delicate little gem. Stir gently or layer it on top at the end.
• Using warm bacon: Let it cool first or your whole salad goes greasy and weird. Just trust me on this.
• Forgetting to taste the dressing: Ranch seasoning varies. Some are salty, some not enough. Taste before adding everything else.
• Thinking this is just a summer recipe: Nope. I eat this year-round. Cold chicken salad in January? Yes, please.
• Packing avocado for lunch the wrong way: It browns. If you’re meal-prepping, add avocado right before eating or bring half with you and cut it fresh.

Nutrition Facts (Per Serving)

• Calories: 325 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 118mg
• Sodium: 977mg
• Potassium: 826mg
• Total Carbohydrate: 11g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 40g