BLT Chicken Salad

6 servings
35 min

Discover this easy and delicious twist on two classic sandwiches. Chicken salad and BLT ingredients combine to make a super tasty BLT Chicken Salad Sandwich or Wrap.

This Chicken Salad variation will be your new go to lunch. It’s creamy, slightly smoky, and absolutely addicting. Besides, crisp, crunchy bacon just makes everything delicious, right?

Homemade chicken salad is super easy to make, especially if you have leftover rotisserie chicken or roasted turkey. (Yes, roasted turkey works great in this recipe.) It’s just a matter of shredding the chicken, chopping a few veggies, whisking together the dressing, then folding it all together.

You’ll love that a BLT Chicken Salad is perfect for meal prepping your lunches for the week. Simply prep a batch on Sunday and you’re set for chicken salad croissants or wraps all week.

Whether you enjoy this combo as a sandwich or cut the carbs and use a lettuce wrap, your weekday lunches just got a whole lot more exciting.

FAQs:


How long can you keep chicken salad in the refrigerator?Store in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving.

Can you freeze chicken salad?The short answer is yes with a big BUT. While it is possible to freeze chicken salad, I don’t recommend it for this recipe. The tomatoes will loose their texture, and the Greek yogurt won’t maintain a good consistency after it’s been frozen then thawed.


Ingredients and Spices in Chicken Salad:

  • Cooked chicken: Use rotisserie chicken to make this recipe super simple.
  • Cooked bacon: See the recipe tip below for cooking your bacon.
  • Cherry or grape tomatoes: I like to use these when I can in recipes because they often have more flavor than larger varieties.
  • Red onion: They provide extra color and crunch to the salad.
  • Greek yogurt: The tangy flavor and creamy texture work combine well for the dressing.
  • Mayonnaise: Adds a little sweetness to the dressing.
  • Lemon juice: Brightens the flavors in this salad.
  • Celery seed: Adds a bit of the classic celery flavor without chopping the celery.
  • Smoked paprika: Accentuates the smoky flavor of the bacon.
  • Garlic and onion powder: Add umami flavor to the dressing.


Ingredient Tip:


  • An easy way to cook bacon is on a baking sheet in the oven. Simply preheat the oven to 400ºF, line a baking sheet with parchment paper, and lay out the bacon on the baking sheet. Bake for about 10-15 minutes, keeping a close eye on it so it doesn’t overcook. Cleanup is so much easier than all the splatter on the stovetop.


How to Make BLT Chicken Salad:

  • Begin by cooking the bacon.
  • While the bacon is cooking, shred or chop the cooked chicken, and set aside.
  • Next, chop the tomatoes and onion.
  • Once the bacon is cooked and cooled, chop into small pieces.
  • In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and seasonings. Fold in the chicken, bacon, tomato, and onion.
  • Refrigerate for at least an hour before serving to let the flavors fully combine.
  • Taste before serving to adjust salt and pepper if necessary.
Whisk together the dressing.
Add remaining ingredients.
Gently fold ingredients together.
Serve as a sandwich or wrap.

Serving Suggestions:

  • Make it a tasty low-carb lunch, and serve chicken salad over greens or in lettuce wraps.
  • Serve in croissants, whole wheat bread, or wraps.
  • Try serving with crackers or crostini for a delicious snack.


More Recipes Using Rotisserie Chicken:


Ingredient Substitutions and Variations:

  • Lemon juice: Apple cider vinegar will also work.
  • Bacon: Turkey bacon works if that’s what you prefer.
  • Red onion: Green onion is commonly used, but I like the crunch that red onion adds.
  • Chicken: Shredded or chopped turkey also works well in this recipe.
  • Not a mayo fan? Simply omit it, and add extra Greek yogurt.
  • Whole30 friendly: Make sure to use a compliant bacon, and substitute a compliant mayo for the Greek yogurt.
  • Gluten-free: BLT Chicken Salad on its own is gluten-free, just choose gluten-free bread or wraps for serving, or serve in lettuce wraps or over greens.


Recipe Notes:

  • Chicken salad is a fantastic way to use up rotisserie chicken, but you can also bake or poach three boneless, skinless chicken breasts, then chop or shred them.
  • Nutritional information does not include the croissant or spinach.
  • I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.
  • Parchment paper makes clean up a breeze. If You Care's parchment is unbleached and compostable.


Pin this Recipe for Later:

Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 3 cups cooked chicken, chopped or shredded
  • 8 ounces bacon (¾ cup cooked and chopped)
  • 1 cup grape tomatoes quartered
  • ⅓ cup red onion, finely chopped
  • ½ cup Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon celery seed
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Instructions

Begin by cooking the bacon. Preheat the oven to 400ºF, line a baking sheet with parchment paper, and lay out the bacon on the baking sheet. Bake for about 10-15 minutes, keeping a close eye on it so it doesn’t overcook.
While the bacon is cooking, shred or chop the cooked chicken, and set aside.
Next, chop the tomatoes and onion.
Once the bacon is cooked and cooled, chop into small pieces.
In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and seasonings. Fold in the chicken, bacon, tomato, and onion.
Refrigerate for at least an hour before serving to let the flavors fully combine.
Taste before serving to adjust salt and pepper if necessary.
Tips
  • Chicken salad is a fantastic way to use up rotisserie chicken, but you can also bake or poach three boneless, skinless chicken breasts, then chop or shred them.
  • Nutritional information does not include the croissant or spinach.
Inspired Fresh Life
Want more details about this and other recipes? Check out more here!
Go
Comments
  • USM50450787 USM50450787 on Jun 28, 2022

    A FASTER WAY TO COOK BACON IS TO PLACE IT IN A MICROWAVE OVEN ON A BACON COOKER TRAY AND SET IT FOR 1 MINUTE PER SLICE. I FIND THE BACON IS CRISP AND TASTY WHILE THE FAT IS STILL IN THE TRAY.

Next