Chicken, bacon, tomatoes, red onion, and celery all tossed in a creamy, zippy dressing. No sandwich bread required.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those days where you open the fridge five times, hoping something magically appears the sixth time? That was me last week. The kid had karate, my husband was working late, and I was too tired to cook anything that required more than two brain cells. There was some leftover chicken I’d roasted on Sunday (which, side note, turned out way drier than I wanted, but still salvageable), a sad little pack of bacon, and a tub of cherry tomatoes from a Costco haul that felt like ages ago.
So, I winged it.
I chopped up the chicken, fried the bacon (burned the first batch because TikTok distracted me—classic), halved the tomatoes, and added some crunchy bits. Tossed it all in mayo with a splash of lemon juice because I was feeling fancy. Gave it a stir and… wow. Like, actually wow. My husband took one bite and said, “Why haven’t you made this before?” And I was like, “I literally just invented it, Brian.”
And now I’m sharing it with you. Because we all deserve a low-effort, high-reward recipe that tastes like something you’d find at a cozy diner off the highway on a road trip. You know the kind—the ones with chipped mugs and bottomless coffee refills.
Why You’ll Love This BLT Chicken Salad Recipe?
Okay, so full confession: I didn’t think this would be that good. I mean, it’s chicken and bacon, right? But there’s something about it that just hits different. Maybe it’s the combo of salty bacon and sweet tomatoes. Or that creamy, lemony dressing that makes everything feel fresh, even if you’re just scraping together leftovers.
It’s kinda like if your favorite BLT sandwich took off its bread and decided to live its best life as a salad. And you know what? I’m not mad about it.
Also, it’s fast. Like, 10 minutes and done. And if you’re a fellow “I’ll eat standing at the fridge” type—same—you can just grab a fork and go. No judgment here.
Ingredient Notes:
Let’s not pretend this salad isn’t riding on the coattails of some very dependable staples. But hey, sometimes the oldies really are the goodies.
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Chicken – I used leftover roast chicken, but rotisserie works, too. You could even poach some if you’re feelin’ fancy. Whatever you’ve got—just don’t overthink it.
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Bacon – I go for thick-cut when I can, but any bacon will do. If you’re baking it (less mess, more crisp), just keep an eye on it unless you want bacon charcoal like I did last Tuesday.
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Cherry Tomatoes – I halved them for bite-sized bursts, but honestly? If you’re too lazy, throw them in whole. I’m not the salad police.
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Red Onion – Diced small so no one gets a mouthful of onion rage. You could soak it in water first to mellow the flavor if you’re sensitive. I didn’t—but I kinda wish I had.
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Celery – Crunch. That’s it. Honestly, this is the underdog of the salad world and it needs more love.
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Mayonnaise – I used light mayo, but only because it was what we had. Full-fat tastes better. Greek yogurt works too, if you’re trying to be that person (no judgment—I’ve been that person).
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Lemon Juice – Just a little zing to brighten everything up. You could skip it, I guess… but should you?
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Seasonings – Garlic powder, onion powder, salt, pepper. Nothing fancy. Just flavor.
How To Make BLT Chicken Salad?
Honestly, this BLT Chicken Salad is so low-effort it’s practically therapy. You don’t need a recipe so much as a nudge.
Step 1: Toss it all in a bowl.
Grab a big bowl—bigger than you think you need. Add your chopped chicken, crispy bacon, tomatoes, onion, and celery. Try not to eat the bacon straight off the cutting board (it’s impossible—I’ve accepted it).
Step 2: Mix the dressing.
In a smaller bowl, stir together your mayo, lemon juice, and all the seasonings. Give it a little taste. Not salty enough? Add a pinch. Too bland? You probably forgot the lemon juice. Don’t worry—it happens.
Step 3: Combine and vibe.
Pour the dressing over the good stuff. Mix gently. Don’t mash it like potatoes—just coat everything. The salad should be creamy but not gloopy (yep, that’s a word today).
Step 4: Chill… or don’t.
Honestly, this salad gets better after a few hours in the fridge. But if you’re starving and it’s been a day, just dig in. Spoon, fork, cracker—whatever. It’s your salad now.
Want To Save This Recipe?
Storage Options:
If you’ve got any left, toss it in a container with a tight lid and stick it in the fridge. You’re good for about five days. Pro tip: if you’re packing it for lunch, keep the tomatoes out until the last minute so they stay fresh and don’t leak weird tomato juice all over everything. Learned that the hard way.
Variations and Substitutions:
I’m all about making a recipe your own. Here’s some easy swaps or “oops I’m out of that” ideas:
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No bacon? Use pancetta. Or prosciutto. Or leave it out entirely and toss in some smoked almonds or sunflower seeds.
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Don’t do mayo? Greek yogurt is a great backup. You can also do a half-and-half mayo/yogurt situation. I do that when I’m feeling healthy-ish.
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Add more crunch – Chopped pickles, shredded carrots, or even diced bell pepper.
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Spice it up – Toss in a splash of hot sauce or some chopped jalapeños. Just don’t rub your eyes after. You’ve been warned.
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Want it heartier? Serve it in a croissant or over a bed of greens with some crusty bread on the side. Restaurant-level vibes for under $5.
What to Serve with BLT Chicken Salad?
So here’s the thing—I’ve eaten this straight from the bowl while watching reruns of The Office. But if you want to play it cool and classy:
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In a wrap or pita pocket – For those busy days where “fork and bowl” feels like too much.
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With crackers – For the adult Lunchable experience. Highly recommend.
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Over greens – Like a proper salad. Add avocado if you’re feeling bougie.
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With grilled corn or roasted potatoes – Something about that combo just screams summer BBQ.
Frequently Asked Questions:
Can I make it the night before?
YES. It’s actually better after a few hours. But again, add the tomatoes last minute if you can. Unless you’re cool with soggy tomato bits. Your call.
Can I freeze this?
Ugh. I mean, technically? But it gets watery and weird and honestly, just no. Make a fresh batch. You’re worth it.
Is this healthy?
Depends on your definition. It’s got protein, veggies, and some fat. Balanced? Sure. Diet food? Eh. But does it taste like joy in a bowl? Absolutely.
And hey—if you try this BLT Chicken Salad and add your own spin, I’d love to hear about it. Snap a pic, shoot me a message, or just yell into the void, “I MADE THIS!” I’ll feel it.
Now go check your fridge. I bet you’ve already got everything you need.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
BLT Chicken Salad
Ingredients
- 3 c cooked chicken chopped
- 1 lb bacon diced and cooked until crisp
- 1 c cherry tomatoes cut in half
- 1/2 small red onion diced small
- 2 stalks celery diced
- 1/2 c mayonnaise I used light
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Instructions
- Mix Main Ingredients: In a big bowl, blend chopped chicken, crispy bacon, halved cherry tomatoes, diced red onion, and celery.
- Make Dressing: Combine together mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper in a small bowl.
- Combine: Pour the dressing over the chicken mixture. And stir well to coat everything evenly.
- Serve or Store: Enjoy immediately. Or keep in an airtight container in the fridge for up to 5 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
