Chicken BLT Salad Recipe

There is something universally satisfying about the combination of smoky bacon, crisp lettuce, and juicy tomatoes, especially when turned into a hearty main-course meal. This Chicken BLT Salad transforms the classic sandwich into a nutritious bowl by adding tender, herb-seared chicken and a creamy homemade dressing that ties everything together. It balances salty crunch with fresh vegetables for a lunch or dinner that feels indulgent but keeps you energized.

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Chicken BLT Salad Recipe Ingredients

The Salad Base

• 2 large boneless, skinless chicken breasts
• 6 slices thick-cut bacon
• 1 large head Romaine lettuce, chopped (or Iceberg for extra crunch)
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced or diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup croutons (optional, for texture)
• 1 tablespoon olive oil (for cooking chicken)
• Salt and black pepper

The Creamy Herb Dressing

• 1/2 cup mayonnaise
• 1/3 cup sour cream (or plain Greek yogurt)
• 1 tablespoon fresh lemon juice (or apple cider vinegar)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill (or 1 tablespoon fresh)
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

How To Make Chicken BLT Salad Recipe

1. Crisp the Bacon: Place the bacon strips in a cold skillet (cast iron works best). Turn the heat to medium and cook slowly until the fat has rendered and the bacon is deep red and shattering crisp. Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces. Pro Tip: Save a tablespoon of the bacon fat in the pan for the chicken.
2. Sear the Chicken: Season the chicken breasts generously with salt and pepper (and garlic powder if desired). Heat the reserved bacon fat (or olive oil) in the skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side. You want a golden-brown crust on the outside and the juices to run clear when pierced. Remove from heat and let rest for 5 minutes before slicing.
3. Prep the Greens: Wash and thoroughly dry the chopped Romaine lettuce. (Wet lettuce will make the dressing watery). Place it in a large serving bowl.
4. Whisk the Dressing: In a small bowl or jar, combine the mayonnaise, sour cream, lemon juice, garlic powder, onion powder, dill, chives, salt, and pepper. Whisk vigorously until the mixture is smooth, creamy, and pale white. Taste and adjust seasoning.
5. Assemble the Bowl: Arrange the halved cherry tomatoes, sliced avocado, red onion, and shredded cheese over the bed of lettuce. Place the sliced warm chicken in the center.
6. Finish: Sprinkle the chopped crispy bacon and croutons over the top. Drizzle generously with the creamy herb dressing and toss gently right before serving.

Recipe Tips

• Chicken Thigh Option: For an even juicier salad, swap the chicken breasts for boneless, skinless chicken thighs. They are more forgiving and pair beautifully with the salty bacon.
• Avocado Freshness: To keep the avocado from turning brown, slice it at the very last minute, or toss the slices in a little lemon juice before adding them to the salad.
• Dressing Consistency: If you prefer a thinner dressing (more like a vinaigrette texture), whisk in a tablespoon of milk or buttermilk to loosen the mayonnaise base.
• Tomato Quality: Since “Tomato” is in the name, use the ripest tomatoes you can find. Sweet cherry or grape tomatoes are usually reliable year-round compared to large slicing tomatoes.
• Meal Prep: This salad is excellent for mason jar salads. Layer the dressing at the bottom, followed by chicken, tomatoes, onions, and finally the lettuce at the very top to keep it crisp.

What To Serve With Chicken BLT Salad Recipe

This salad is a complete meal, but a few sides can round it out.

• Corn Chowder: A small cup of soup pairs well with the BLT flavors.
• Garlic Bread: Toasted baguette slices add extra carbs if needed.
• Iced Tea: A classic Southern unsweetened tea.
• Fruit: A slice of watermelon or cantaloupe for dessert.

How To Store Chicken BLT Salad Recipe

• Refrigerate: If the salad is undressed, store the components separately in the fridge for up to 3 days. Once dressed, the lettuce will wilt within a few hours.
• Reheat: The chicken can be eaten cold or reheated gently in the microwave. The bacon can be re-crisped in a toaster oven.
• Freeze: Do not freeze this salad. Neither the lettuce nor the dairy-based dressing will survive the thawing process.

Chicken BLT Salad Recipe Nutrition Facts

• Calories: 480
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugar: 3g
• Protein: 32g

Nutrition information is estimated per serving (based on 4 servings).

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