Savory BLT Chicken Salad
A crunchy, creamy mashup of shredded chicken, crisp bacon, fresh romaine, and juicy cherry tomatoes tossed in a simple mayo–Dijon dressing, perfect for quick weeknight dinners and packed lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie, poached, or roasted) Rotisserie is fastest.
- 4 slices bacon, cooked until crisp and crumbled Turkey bacon can be used if preferred.
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise Can swap for Greek yogurt for a tangier, lower-fat dressing.
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: avocado slices for garnish Add just before serving.
Instructions
Preparation
- Cook and shred chicken if it's not already prepared. Poaching: simmer chicken breasts in salted water for 12–15 minutes until internal temp reaches 165°F (74°C), then cool and shred.
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. Save a tablespoon of bacon fat to stir into the dressing for extra smoky flavor.
- In a large bowl, combine shredded chicken, crumbled bacon, chopped romaine, and halved cherry tomatoes.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour dressing over chicken mixture and toss gently until evenly coated.
- Serve immediately on plates, in sandwich bread, or spoon into lettuce leaves. Garnish with avocado slices if using.
Notes
Store in an airtight container for up to 3–4 days. Keep avocado separate to prevent browning. Avoid freezing the fully dressed salad; freeze plain shredded chicken separately instead.