BLT Chicken Salad: A Delicious Twist on a Classic Favorite

BLT Chicken Salad is a delightful twist on the classic flavors we all know and love. Imagine the crispy, savory goodness of a traditional BLT sandwich, but in a refreshing salad form! This dish combines tender, juicy chicken with the crunch of fresh lettuce, the sweetness of ripe tomatoes, and the irresistible flavor of crispy bacon. It’s a perfect meal for those warm summer days or a quick lunch option that doesn’t skimp on taste.

Originating from the beloved BLT sandwich, this salad brings a modern flair to a timeless favorite. People adore BLT Chicken Salad not only for its vibrant flavors but also for its satisfying texture and convenience. It’s a dish that can be whipped up in no time, making it ideal for busy weeknights or casual gatherings with friends. Trust me, once you try this recipe, you’ll understand why BLT Chicken Salad has become a staple in many households!

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 4 slices of crispy bacon, chopped
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup green onions, sliced (optional)
• 1/4 cup shredded cheddar cheese (optional)

Preparing the Chicken

1. If you haven’t already cooked your chicken, you can use either grilled or roasted chicken for this salad. I usually prefer to use leftover chicken from a previous meal, as it saves time and adds great flavor. 2. To cook the chicken, season it with salt, pepper, and any other spices you like. Grill or bake it at 375°F (190°C) for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). 3. Once cooked, let the chicken rest for about 5-10 minutes before shredding or dicing it into bite-sized pieces. This helps retain moisture and flavor.

Cooking the Bacon

4. While the chicken is cooking, I like to prepare the bacon. You can either fry it in a skillet or bake it in the oven. 5. If frying, heat a skillet over medium heat and add the bacon slices. Cook for about 5-7 minutes, flipping occasionally, until crispy. 6. If baking, preheat your oven to 400°F (200°C), lay the bacon on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until crispy. 7. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop it into small pieces.

Preparing the Dressing

8. In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. 9. Whisk the ingredients together until smooth and well combined. Taste the dressing and adjust the seasoning if necessary. If you prefer a tangier flavor, feel free to add a bit more vinegar or mustard.

Assembling the Salad

10. In a large mixing bowl, combine the shredded chicken, chopped bacon, halved cherry tomatoes, and chopped romaine lettuce. 11. If you’re using green onions and shredded cheddar cheese, add them to the bowl as well. The green onions add a nice crunch and flavor, while the cheese gives it a creamy texture. 12. Pour the dressing over the salad mixture. I usually start with half of the dressing and then add more as needed, depending on how creamy I want the salad to be. 13. Gently toss everything together until all the ingredients are well coated with the dressing. Be careful not to overmix, as you want to keep the lettuce crisp.

Serving the Salad

14. Once everything is mixed, I like to let the salad sit for about 5-10 minutes. This allows the flavors to meld together beautifully. 15. Serve the salad in individual bowls or on a large platter. You can garnish with additional bacon bits, cherry tomatoes, or a sprinkle of cheese on top for an extra touch. 16. This salad is perfect on its own, but if you want to make it a more substantial meal, you can serve it with crusty bread or on a bed of quinoa or rice.

Storage Tips

17. If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat, as this will help maintain the crispness of the lettuce. 18. The salad can be stored for up to 2 days, but I recommend consuming it within 24 hours for the best flavor and texture.

Variations and Add-Ins

19. Feel free to customize this BLT Chicken Salad to your liking! You can add ingredients like avocado for creaminess, cucumbers for crunch, or even hard-boiled eggs for extra protein. 20. If you want to make it a bit healthier, consider using Greek yogurt instead of mayonnaise for the dressing. It adds a nice tang and reduces calories. 21. For a spicy kick, add some diced jalapeños or a dash of hot sauce to the dressing. This BLT Chicken Salad is not only delicious but also versatile and easy

Conclusion:

In summary, this BLT Chicken Salad is a must-try for anyone looking to elevate their lunch game or impress guests at a gathering. The combination of tender chicken, crispy bacon, fresh lettuce, and juicy tomatoes creates a delightful medley of flavors and textures that is both satisfying and refreshing. Plus, it’s incredibly versatile! You can serve it on a bed of greens, in a sandwich, or even in a wrap for a quick and easy meal. Feel free to get creative with variations—add avocado for creaminess, toss in some cheese for extra flavor, or switch up the dressing to suit your taste. The possibilities are endless! I encourage you to give this recipe a try and make it your own. Once you do, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation! Trust me, this BLT Chicken Salad will quickly become a favorite in your household, just as it has in mine. Happy cooking! Print