BLT Chicken Salad

Why You’ll Love This Recipe

This BLT Chicken Salad is an ideal blend of protein-packed chicken, crispy bacon, and fresh veggies, all tied together with a creamy dressing. It’s quick, easy to make, and packed with flavor, offering a satisfying meal without being too heavy. Whether you’re looking for a low-carb lunch or simply craving something light yet filling, this salad delivers on both taste and nutrition. Plus, it’s easily customizable based on your preferences!

Ingredients

  • 2 boneless, skinless chicken breasts, cooked and diced

  • 6 slices of bacon, cooked and crumbled

  • 4 cups of mixed greens (such as lettuce, spinach, or arugula)

  • 1 cup cherry tomatoes, halved

  • ½ red onion, thinly sliced

  • ½ cucumber, sliced

  • ½ cup shredded cheddar cheese (optional)

  • ¼ cup ranch dressing or your favorite dressing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the chicken breasts: Season the chicken with salt and pepper, then cook them on medium heat in a pan or grill until fully cooked. Let the chicken rest for a few minutes, then dice it into bite-sized pieces.

  2. Cook the bacon: In a separate pan, cook the bacon until crispy. Remove from the pan and crumble it into small pieces.

  3. Prepare the salad: In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.

  4. Add chicken and bacon: Add the cooked and diced chicken to the salad, along with the crumbled bacon.

  5. Dress the salad: Drizzle your desired dressing over the salad and toss gently to combine.

  6. Optional: Sprinkle shredded cheddar cheese on top for added flavor.

Servings and timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

Variations

  • Add avocado for a creamy texture and extra healthy fats.

  • Swap the ranch dressing for a lighter vinaigrette or Greek yogurt-based dressing.

  • Use grilled or rotisserie chicken to save time.

  • Incorporate other veggies such as bell peppers, cucumbers, or carrots for added crunch.

  • For a low-carb version, omit the cheese and use lettuce wraps instead of mixed greens.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. If reheating, only heat the chicken and bacon in a skillet or microwave, and serve it cold with fresh veggies.

FAQs

How long will this salad last in the fridge?

This salad will stay fresh for up to 2 days if stored properly in an airtight container. However, it’s best to consume it immediately or within a day for the best texture.

Can I make this salad ahead of time?

Yes, you can prepare the components of the salad ahead of time, like cooking the chicken, bacon, and chopping vegetables. Store the salad components separately and toss everything together when ready to serve.

What can I use instead of ranch dressing?

You can use any dressing you like, such as a vinaigrette, blue cheese dressing, or a homemade Greek yogurt dressing for a lighter alternative.

Can I add more protein to this salad?

Absolutely! You can add boiled eggs, grilled shrimp, or even steak for an extra protein boost.

Is this salad suitable for meal prep?

Yes, this salad is great for meal prep. Just store the dressing separately and toss it in when you’re ready to eat.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but be sure to thaw it properly before cooking.

Can I use turkey bacon instead of regular bacon?

Yes, you can substitute turkey bacon for a lower-fat option.

Can I serve this salad warm?

Yes, if you prefer, you can serve this salad with warm chicken and bacon for a comforting twist.

What type of lettuce is best for this salad?

Any variety of leafy greens works well in this salad, such as Romaine, iceberg, spinach, or arugula.

Can I add nuts or seeds to the salad?

Yes, adding some nuts or seeds like sunflower seeds, almonds, or walnuts can provide extra crunch and flavor.

Conclusion

This BLT Chicken Salad is a versatile and flavorful dish that perfectly captures the essence of a classic BLT sandwich while offering the added benefit of protein-packed chicken and fresh vegetables. Whether you’re looking for a light lunch or dinner option, this salad delivers both taste and satisfaction. With easy-to-find ingredients and minimal prep time, it’s the perfect dish for busy weekdays or casual gatherings. Enjoy!

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BLT Chicken Salad

BLT Chicken Salad

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A refreshing and satisfying dish that combines the classic BLT sandwich flavors with tender chicken and fresh vegetables. Perfect for a light lunch or dinner, offering a delicious and healthy alternative to the traditional sandwich.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Cooking, Tossing
  • Cuisine: American
  • Diet: Low Calorie

Ingredients


  1. 2 boneless, skinless chicken breasts, cooked and diced

    cooked and crumbled

    4 cups of mixed greens (such as lettuce, spinach, or arugula)

    1 cup cherry tomatoes, halved

    ½ red onion, thinly sliced

    ½ cucumber, sliced

    ½ cup shredded cheddar cheese (optional)

    ¼ cup ranch dressing or your favorite dressing

Instructions

Season the chicken with salt and pepper, then cook on medium heat in a pan or grill until fully cooked. Let the chicken rest for a few minutes, then dice into bite-sized pieces.

  1. Cook the bacon in a separate pan until crispy, then crumble it into small pieces.
  2. In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
  3. Add the cooked and diced chicken to the salad .
  4. Drizzle your desired dressing over the salad and toss gently to combine.
  5. Optional: Sprinkle shredded cheddar cheese on top for added flavor.

Notes

  • Add avocado for a creamy texture and extra healthy fats.
  • Swap ranch dressing for a lighter vinaigrette or Greek yogurt-based dressing.
  • Use grilled or rotisserie chicken to save time.
  • Incorporate other veggies like bell peppers, cucumbers, or carrots for added crunch.
  • For a low-carb version, omit cheese and use lettuce wraps instead of mixed greens.
  • Store leftovers in an airtight container in the fridge for up to 2 days, keeping dressing separate.
  • For meal prep, store salad components separately and toss together when ready to serve.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 75mg
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