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BLT Chicken Salad Recipe

A creamy, hearty BLT Chicken Salad made with tender chicken breast, crispy bacon, juicy cherry tomatoes, and fresh romaine in a tangy Dijon lemon dressing. Ready in 30 minutes.
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Prep Time 10 minutes
Chill Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced or shredded; rotisserie chicken works great
  • 1 cup cherry tomatoes halved
  • 6 slices cooked bacon crumbled; thick-cut recommended
  • 2 cups romaine or iceberg lettuce chopped
  • 0.5 cup mayonnaise full-fat or light
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice freshly squeezed preferred
  • salt and pepper to taste
  • chopped chives or green onions for garnish, optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Salad tongs
  • Cutting board and knife

Method
 

  1. Add the diced or shredded chicken, halved cherry tomatoes, crumbled bacon, and chopped lettuce to a large mixing bowl. Layer them loosely for easy tossing.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until completely smooth. Taste and adjust seasoning before adding to the salad.
  3. Pour the dressing over the salad ingredients. Gently toss with salad tongs or a large spoon until every piece is evenly coated. Avoid over-mixing to keep the lettuce crisp.
  4. Cover the bowl and refrigerate for 15 to 20 minutes. This chill time helps the dressing absorb into the chicken and melds all the flavors together.
  5. Just before serving, top with freshly chopped chives or green onions. Serve cold, straight from the refrigerator.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Keep the lettuce separate if meal prepping to prevent wilting. Great served in lettuce wraps, stuffed in a pita, or piled onto a croissant.