Creamy BLT Chicken Salad with a Crunchy Twist

This BLT Chicken Salad is a protein-packed, flavor-loaded twist on the classic BLT sandwich. I take crispy chicken, juicy tomatoes, tender shredded chicken, and toss them together with crunchy lettuce and a creamy dressing that ties it all together. It’s everything I love about a BLT—plus the bonus of hearty chicken to make it a full meal.

Why I Love This Recipe

I love how this salad brings comfort food vibes with none of the heaviness. It’s quick, easy to make, and perfect for everything from weekday lunches to summer potlucks. The smoky chicken and creamy dressing give it that crave-worthy richness, while the fresh veggies and chicken keep things balanced and light. I can eat it in a bowl, scoop it into lettuce cups, or throw it in a wrap—so many ways to enjoy it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Crisp-cooked chicken , crumbled

• Cherry tomatoes, halved

• Romaine or iceberg lettuce, chopped

• Red onion, finely chopped (optional)

• Mayonnaise

• Greek yogurt or sour cream (for extra creaminess)

• Dijon mustard

• Lemon juice or apple cider vinegar

• Salt and pepper

• Fresh parsley or chives for garnish (optional)

Directions

1. I start by cooking the chicken until crispy, then drain it on paper towels and crumble it once cooled.

2. In a large bowl, I mix together the cooked chicken, cherry tomatoes, lettuce, and red onion.

3. For the dressing, I stir together mayonnaise, Greek yogurt, Dijon, lemon juice, salt, and pepper in a small bowl until smooth.

4. I pour the dressing over the salad ingredients and toss everything until it’s well coated.

5. I garnish with fresh parsley or chives if I’m feeling fancy, then serve immediately or chill until ready.

Servings and timing

This salad makes about 4 generous servings. It takes around 20 minutes to prepare, especially if the chicken is already cooked ahead of time.

Variations

• I add avocado slices or diced avocado for extra creaminess.

• For a spicy kick, I mix a bit of hot sauce or sriracha into the dressing.

• I’ve swapped lettuce for spinach or arugula when I want a slightly different green base.

• For a lower-carb version, I serve it in lettuce wraps or hollowed-out tomatoes.

• I sometimes use ranch dressing or Caesar for a flavor twist.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. If I’m making it ahead, I wait to mix in the lettuce until just before serving to keep it from getting soggy. This salad doesn’t need reheating—just a quick toss and it’s good to go.

FAQs

Can I use rotisserie chicken for this salad?

Yes, I often use rotisserie chicken to save time—it’s flavorful and perfectly tender.

Can I make this dairy-free?

Yes, I skip the Greek yogurt and stick with mayo, or use a dairy-free yogurt substitute.

What tomatoes are best for this salad?

I usually go with cherry or grape tomatoes because they’re sweet and hold their shape well.

How do I serve this chicken salad?

I scoop it onto lettuce, stuff it into sandwiches or wraps, or serve it over toast for a BLT-inspired open-faced sandwich.

Conclusion

This BLT Chicken Salad is a creamy, crunchy, flavor-packed favorite I love coming back to. It’s easy, versatile, and brings all the best parts of a BLT to the salad world. Whether I’m packing it for lunch, serving it at a party, or just tossing it together for a quick meal, it never lets me down.