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A savory BLT chicken salad for quick lunches and backyard picnics

Bright, smoky, and refreshingly crisp, this Savory BLT Chicken Salad pairs tender diced chicken with crunchy romaine, sweet cherry tomatoes, and the unmistakable salty snap of bacon—all tied together with a creamy Dijon-mayonnaise dressing. A practical cooking insight: dice the chicken while still slightly warm so it absorbs the dressing flavors more readily without becoming soggy. If you enjoy bold twists on chicken salads, try a tangy variation like buffalo chicken salad with cottage cheese for a spicy contrast.

What makes this salad a weeknight favorite

This recipe delivers big flavor with minimal effort: no oven time besides cooking the bacon and chicken ahead, a simple two-ingredient dressing, and flexible serving options from sandwiches to bowls. It’s a great weekday meal prep choice because the components hold up well in the fridge and the texture stays satisfying through the week. For an alternate protein-forward meal you can prep similarly, see this creamy high-protein pasta salad with chicken.

Small wins you’ll notice immediately

Quick reasons to love it

Ready in about 10 minutes if you use leftover cooked chicken
Balanced mix of creamy, salty, and fresh textures
Minimal ingredients but maximum crowd-pleasing appeal
Scales easily for meal prep or entertaining

A simple flow from pantry to plate

Start by gathering the chopped and cooked ingredients, whisk the mayo and Dijon into a smooth dressing, toss everything to combine, then serve or chill. This streamlined sequence keeps the salad bright and prevents over-saturating the lettuce. If you want more protein emphasis in your lineup, this is along the same vein as a classic high-protein chicken salad.

Smart prep strategies for faster assembly

Cook and crumble the bacon ahead of time and store it airtight in the fridge for up to 3 days to speed assembly. Toasting the bacon briefly in a skillet gives a firmer crumble that holds texture in salads. Chop tomatoes and lettuce just before serving for maximum crunch, or chop and drain them in a colander to remove excess moisture if prepping early.

Ingredients

2 cups cooked chicken, diced, 4 slices of bacon, cooked and crumbled, 2 cups romaine lettuce, chopped, 1 cup cherry tomatoes, halved, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, Salt and pepper to taste

This ingredient list is intentionally simple; if you prefer a Southwestern heat profile, you can swap in flavors inspired by a spicy southwest chicken salad.

Notes on ingredient choices and possible swaps

Choose boneless, skinless cooked chicken breast or thigh depending on whether you prefer leaner or slightly juicier bites. For bacon, center-cut varieties crisp up nicely and lend a good salty crunch. Use full-fat mayonnaise for a richer mouthfeel or a light mayo to cut calories; Dijon mustard adds tang and depth—try whole-grain mustard for texture.

Step-by-step assembly written clearly

In a large bowl, combine the diced chicken, crumbled bacon, chopped romaine lettuce, and halved cherry tomatoes. In a separate small bowl, mix together the mayonnaise and Dijon mustard, then season with salt and pepper to taste. Pour the dressing over the chicken mixture and toss to coat evenly. Serve immediately or store in the refrigerator for meal prep.

Timing and visual cues to get it right

Toss gently until all pieces are evenly coated but the lettuce still looks crisp and not wilted.
If serving right away, dress the salad 5–10 minutes before plating; if making for meal prep, keep the dressing separate until serving to preserve crunch.
Visual cue: the dressing should cling lightly to the chicken and tomatoes without pooling at the bottom of the bowl.

Where this salad shines on the menu

This BLT chicken salad works as a main-dish lunch, a hearty sandwich filling, or a picnic-friendly salad in a mason jar. It’s also a good option for potlucks because it appeals to many palates and travels well when kept chilled.

Serving ideas

Spoon onto toasted sourdough for an elevated BLT sandwich
Serve over a bed of mixed greens with avocado slices
Pack in meal-prep containers with dressing on the side
Use as a filling for lettuce wraps for a low-carb option

How to store leftovers safely and reheat if needed

Refrigerate the salad in an airtight container for up to 3 days. Keep extra dressing separate if you plan to store it longer to avoid soggy lettuce. Reheating isn’t necessary—this salad is best served cold or at room temperature—but if you prefer warm chicken, gently microwave just the chicken portion before combining.

Storage reminders

Cool cooked chicken to room temperature before refrigerating to prevent condensation
Store bacon separately if you want it crisp for serving
Label containers with the date to track freshness

Tools and time-saving techniques

A few utensils make assembly faster: a sharp chef’s knife for quick dicing, a large mixing bowl for even tossing, and a small whisk or fork for emulsifying the dressing. Use pre-cooked rotisserie chicken to cut active time dramatically.

Extra technique tips

Warm the chicken slightly to help it absorb dressing flavors
Crumble bacon with fingers for irregular, satisfying texture
Halve tomatoes with a serrated knife to avoid crushing them

Flavor and dietary variations you can try

Add crunch with diced celery or apples, introduce herbs like chives or basil for brightness, or swap mayo for Greek yogurt for tang and lower fat. For vegetarian takeaways, replace chicken and bacon with smoked tempeh or roasted chickpeas.

Easy swaps for different diets

Lower fat: use light mayo or plain Greek yogurt
Keto: serve over extra greens, keep bacon and mayo as written
Vegetarian: swap chicken for smoked tempeh and bacon for seasoned tempeh crumble

Nutrition estimate per serving

Makes about 4 servings. Per serving (approximate): Calories 360–370; Protein 24–28 g; Fat 24–28 g; Carbohydrates 3–5 g. Serving size: about 1 to 1 1/4 cups.

Nutrition adjustment notes

Reducing mayonnaise or using a light yogurt can lower calories and fat significantly.
Increasing the chicken portion or adding beans will raise protein and total calories.
Exact values will vary based on brands and portion sizes—use a nutrition calculator for precise tracking.

Common questions about the recipe

Q: Can I make this salad ahead of time?
A: Yes—prepare the chicken and bacon in advance and chop the vegetables the day before; store components separately and combine within 24–48 hours for best texture.

Q: Is it safe to store dressed salad in the fridge?
A: It is safe for up to 3 days when refrigerated, but lettuce and tomatoes may soften—store dressing separately if you want maximum crunch.

Q: What’s the best way to reheat leftovers?
A: This salad is best chilled. If you prefer warm chicken, reheat only the chicken and then mix with the cold vegetables and dressing to preserve texture.

Q: Can I use turkey instead of chicken?
A: Yes, diced cooked turkey works well as a lean substitute and keeps the BLT profile intact.

Q: How can I make this lower in fat?
A: Swap half or all of the mayonnaise for plain nonfat Greek yogurt and reduce or omit bacon, or use a turkey bacon alternative.

A final nudge to try it this week

Give this Savory BLT Chicken Salad a spot on your weekly rotation—it’s fast, flexible, and delivers familiar flavors with minimal fuss. If you want a spicy sidekick to pair one day, consider a zesty quick southwest chicken salad alongside it for variety.