BLT chicken salad combines cooked chicken, crisp bacon, grape tomatoes, and avocado in a Greek yogurt and ranch dressing. Serve it over lettuce or tuck it into a sandwich for the familiar bacon-and-tomato combination.
Cooking the bacon and chilling the dressed chicken both belong in the schedule. Keep the tomatoes, avocado, and part of the bacon for the last fold so the salad has fresh texture when it reaches the table.
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Why This Recipe Works
Greek yogurt adds tang while mayonnaise rounds out the dressing. The chicken absorbs the ranch seasoning during a refrigerator rest. Adding juicy vegetables and crisp bacon near serving keeps them from softening too much in the bowl, especially if the salad is packed for lunch.
Ingredients
Measure four cups of cooled, shredded rotisserie chicken after removing bones and any unwanted skin. Center-cut bacon supplies a smoky contrast; the strips need cooking before they go into the salad. Use plain Greek yogurt rather than sweetened yogurt, and a dry ranch seasoning blend rather than bottled dressing. Grape tomatoes are less watery than large sliced tomatoes but still benefit from a brief drain after cutting. Choose an avocado that yields slightly to gentle pressure so it can be diced instead of mashed.
Main ingredients
- 4 cups cooked rotisserie chicken, chilled and shredded
- 8 strips center-cut bacon, cook, cool, and chop; divided
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon black pepper
- 1/3 cup green onions, diced
- 2/3 pint grape tomatoes, halved or quartered and drained
- 1 avocado, diced just before serving
As Needed
- lettuce, optional, for serving
How to Make BLT Chicken Salad
1. Cook and cool the bacon. Lay the bacon in a skillet and cook over medium heat, turning as needed, for roughly eight to twelve minutes until browned and crisp. Work in batches if it will not fit without overlap. Transfer to a paper-towel-lined plate and let it cool before chopping. Adding hot bacon to the cold dressing can warm the bowl and soften the crisp pieces immediately.
2. Make a smooth ranch base. Whisk the yogurt and mayonnaise together first, then blend in ranch seasoning and black pepper. The mixture should be creamy enough to coat a spoon. Packaged ranch blends already contain salt, so taste before adding any extra. Fold in the chicken, green onions, and half the chopped bacon, keeping the pieces of meat distinct rather than breaking them down into a paste.
3. Give the chicken a cold rest. Cover and refrigerate the dressed mixture for at least an hour. This gives the dry seasoning time to hydrate and distributes its flavor more evenly. Meanwhile, halve or quarter the tomatoes and drain any loose juice. Save the avocado cutting for the end of the rest so its exposed surfaces spend less time browning.
4. Add the fresh finish. Fold the tomatoes and diced avocado into the chilled chicken with a broad spoon. Stop as soon as the vegetables are distributed, since ripe avocado can quickly become creamy under repeated stirring. Scatter the remaining four strips of chopped bacon over the portions. If packing individual lunches, keep that topping separate until the container is opened.
How to Serve
Divide into four hearty chicken-salad portions. Spoon over washed, dried lettuce for a salad plate, or use a roll or croissant with an extra lettuce leaf. The chicken and dressing already provide a substantial filling, so add a modest amount of bread or chips according to the meal. Offer the bacon topping at the table if people prefer to add it themselves.
Storage
Refrigerate the salad promptly at 40°F or below and use within 3 days of the oldest cooked ingredient. Store the avocado and reserved bacon separately when possible. A covered container protects the chicken from drying, while lettuce should be packed on its own to keep it crisp. This salad is served cold; freezing changes both the creamy dressing and the fresh vegetables. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Cool the bacon before folding it into the dressing.
- Drain cut tomatoes to reduce watery dressing.
- Use the specified dry ranch seasoning blend.
- Add avocado gently and keep lettuce dry.
Frequently Asked Questions
Can I use only mayonnaise?
Yes, replace the half cup of yogurt with half a cup of mayonnaise. That gives 5/6 cup mayonnaise in total and a richer dressing.
Can I use turkey bacon?
Cook it according to its package directions before adding. Its texture and cooking time differ from pork bacon.
Can I skip the avocado?
Yes, leave it out without changing the dressing. The salad still has chicken, bacon, and tomatoes.
Can I use diced chicken instead?
Yes, use the same measured volume of cooled cooked chicken. Small pieces mix more evenly than large chunks.
What if the salad seems too thick?
First let it complete its refrigerator rest and stir it gently. If needed, loosen one portion with a small spoonful of plain yogurt.
More Recipe Ideas
- Best Chicken Salad Recipe
- Avocado Chicken Salad
- BLT Pasta Salad Recipe
- Chicken Salad Croissant Sandwich
BLT Chicken Salad
Ingredients
Main ingredients
- 4 cups cooked rotisserie chicken chilled and shredded
- 8 strips center-cut bacon cook, cool, and chop; divided
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon black pepper
- 1/3 cup green onions diced
- 2/3 pint grape tomatoes halved or quartered and drained
- 1 avocado diced just before serving
As Needed
- lettuce optional, for serving
Instructions
Cook and Chill
- Cook bacon over medium heat for 8–12 minutes, turning as needed, until browned and crisp. Drain, cool, and chop; reserve half, equivalent to 4 strips.
- Whisk Greek yogurt, mayonnaise, ranch seasoning, and pepper until smooth. Fold in chicken, green onions, and the other half of the bacon.
- Cover and refrigerate for at least 60 minutes until cold.
Serve
- Drain halved or quartered tomatoes, then gently fold them and diced avocado into the chilled mixture. Divide into 4 portions and top with the reserved bacon; serve over optional lettuce or in sandwiches.
Notes
- Keep covered at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Store avocado and reserved crisp bacon separately until serving; do not freeze.
