Blt Chicken Salad Recipe

It’s hard to beat a chicken salad for something that’s simple, fresh, and satisfying all in one. This BLT chicken salad is a great option for a quick lunch, light dinner, or even a tasty side dish for a larger meal. It’s the perfect mix of crunchy, creamy, and savory, without being too heavy. Plus, it’s flexible enough to suit your preferences, which is always a bonus in my book! Whether you’re prepping this for yourself or for a crowd, I’m sure it will find its way into your regular rotation.

The beauty of this recipe lies in its versatility and its wholesome ingredients that deliver big flavors without the fuss. The combination of tender chicken, crisp veggies, and a lemony dressing brings a burst of freshness that’s hard to resist. Let me share how I like to make it, along with a few tips I’ve learned along the way.

this RECIPE

My go-to lunch when I need something fresh and fast

I have to admit, I’m a bit of a chicken salad addict. I think it all started when I was in college, and I needed a quick meal that didn’t require a lot of ingredients or cooking. This recipe was born out of those days when I had leftover cooked chicken in the fridge and needed to use it up before it went bad. I started experimenting with different veggies and seasonings, and eventually, I landed on this combination that felt like a total win.

Now, I make this BLT-inspired chicken salad at least once a week, especially when I need something fast and fresh. The crispness of the celery, the sweetness of the cherry tomatoes, and the tangy dressing – it all just works. Plus, it’s the kind of dish you can prep ahead of time and grab for lunch throughout the week. Let’s just say, this salad is a lifesaver on busy days!

Where does chicken salad come from, anyway?

Chicken salad has been a staple in American households for well over a century, but its origins go back even further. Its roots trace back to European-style cold salads, where cold meats were mixed with mayonnaise or another creamy dressing. The first known American version was served in 1863 at a deli in Rhode Island. Over time, home cooks have added their own regional or personal twists—like the veggies in this recipe—to create countless variations. What remains the same is the basic principle: a delicious, easy-to-make dish that’s endlessly adaptable.

Let’s talk ingredients: the stars of the show

• Chicken: You’ll want about 3 cups of cooked chicken for this salad. Leftover roasted or grilled chicken works best, but if you’re in a hurry, rotisserie chicken is a great shortcut. I like to chop it into bite-sized pieces so it blends well with the veggies.
• Cherry tomatoes: These little bursts of sweetness are a perfect match for the creamy dressing. I prefer halving them, but if you’re short on time, you can toss them in whole.
• Red onion: A little goes a long way with red onion. It adds a nice sharp bite to balance the creaminess of the mayo. If you’re not a fan of raw onion, feel free to use green onion or shallots instead for a milder flavor.
• Celery: Celery brings crunch and freshness to the salad. It’s a classic ingredient in most chicken salads and for good reason! If you’re not a fan of celery, you can substitute with cucumber for a different kind of crunch.
• Mayonnaise: The creamy base of the dressing. If you want a lighter option, you can swap some or all of the mayo with Greek yogurt – it’ll still be creamy but with a bit more tang.
• Lemon juice: This adds brightness and acidity to cut through the richness of the mayo. You can substitute with apple cider vinegar if you don’t have a lemon on hand.
• Garlic powder & onion powder: These give the dressing a savory depth of flavor. If you prefer fresh garlic, just mince a clove or two and toss it in.

Kitchen gear: What you’ll need to make this salad

You don’t need much to pull this recipe together, which is one of the things I love about it. Here’s a quick rundown of what you’ll need:

• Mixing bowls: One large bowl for the salad ingredients and a smaller one for the dressing. If you don’t like doing dishes (who does?), you can even mix everything in one bowl.
• Whisk: You’ll need this to blend the dressing. A fork can also get the job done in a pinch, but a whisk will help ensure the dressing is smooth and well combined.
• Sharp knife and cutting board: These are essentials for chopping your chicken and veggies. Make sure your knife is sharp – it’ll make the chopping much faster and easier!
• Measuring spoons: While I often eyeball my spices, it’s nice to have measuring spoons on hand to ensure you’re getting the right balance of flavors in the dressing.

Step-by-step: How to make this BLT chicken salad

Here’s the easy step-by-step breakdown for making this chicken salad. It all comes together in about 10-15 minutes!

1. Chop the veggies and chicken: Start by chopping your cooked chicken, cherry tomatoes, red onion, and celery. I like to chop everything fairly small so you get a bit of each ingredient in every bite. Add everything to a large mixing bowl.
2. Make the dressing: In a smaller bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper. Give it a taste, and adjust the seasoning if needed. The lemon juice really brings out the flavors, so don’t skip this step! If you like a little extra tang, you can always add more lemon juice or even a splash of vinegar.
3. Combine everything: Pour the dressing over the chicken and veggies. Stir until everything is evenly coated. Don’t be afraid to add a bit more salt or pepper at this stage if you feel it needs it – taste as you go!
4. Chill and serve: You can serve the salad right away, but I find it tastes even better after chilling in the fridge for about 30 minutes. The flavors have time to meld together, and the salad is nice and cold, making it extra refreshing.

Variations and adaptations: Make it your own!

I’ve played around with this recipe quite a bit, and it’s super easy to adapt based on what you have on hand or what dietary preferences you’re working with.

• Gluten-free: This salad is naturally gluten-free, but if you’re serving it with bread or crackers, just make sure those are gluten-free as well.
• Low-carb/keto: Skip the bread altogether and serve this salad on a bed of lettuce or spinach for a low-carb meal.
• Vegan version: Swap the chicken for chickpeas or tofu and use vegan mayo for a plant-based version that’s just as delicious.
• Herb boost: Add a handful of fresh herbs like parsley, dill, or cilantro for extra flavor. I’ve tried this with fresh basil in the summer, and it’s amazing!
• Add avocado: For an extra creamy and healthy twist, toss in some diced avocado. It pairs perfectly with the lemony mayo dressing.

How to serve and make it look gorgeous

If you’re serving this salad for lunch or at a casual gathering, I recommend plating it on a large platter or in a shallow serving bowl. For an extra pop of color, garnish with a few fresh herbs on top – parsley or cilantro would be lovely.

This chicken salad also makes a great filling for sandwiches or wraps! You can stuff it into a pita, layer it between slices of whole grain bread, or wrap it up in a tortilla. For a lighter option, serve it over a bed of greens or tucked into lettuce cups for a fun, fresh twist.

Perfect drink pairings for this refreshing salad

When it comes to drink pairings, I love serving this salad with something light and crisp. Here are a few options that complement the flavors beautifully:

• Iced green tea: The slight bitterness of green tea pairs really well with the creamy dressing and fresh veggies.
• Sparkling water with lemon: A bubbly, citrusy drink keeps things refreshing and doesn’t overpower the flavors of the salad.
• Cucumber mint water: Infuse your water with cucumber and mint for an extra burst of freshness – it’s perfect for a warm day!

Storage and reheating tips

One of the best things about this salad is that it stores beautifully! You can make a big batch and keep it in the fridge for easy meals throughout the week. Just store it in an airtight container, and it’ll stay fresh for 3 to 5 days.

That said, if the salad has been sitting out at room temperature for more than 2 hours, it’s best to toss any leftovers to avoid any food safety issues. Unfortunately, this isn’t a salad that reheats well, so I recommend enjoying it cold or at room temperature.

Scaling the recipe for different serving sizes

This recipe makes about 4 servings, but it’s super easy to scale up or down depending on your needs. If you’re making it for a larger group, simply double or triple the ingredients. The only thing to keep an eye on is the seasoning – I find that when making larger batches, it’s best to start with a little less salt and pepper and adjust as you go.

For smaller batches, just halve the ingredients. The dressing is very forgiving, so don’t worry too much about precise measurements – you can always add a little more mayo or lemon juice if needed.

Troubleshooting: Avoid common issues

• Too much dressing: If your salad is too creamy, you can balance it out by adding more chopped chicken or veggies.
• Too bland: Sometimes, a pinch more salt or an extra squeeze of lemon juice is all you need to brighten up the flavors.
• Watery salad: If your salad becomes watery after sitting in the fridge, the culprit is likely the tomatoes. Next time, try removing the seeds from the tomatoes before adding them.

Ready to make this delicious BLT chicken salad?

This BLT-inspired chicken salad is one of those recipes that’s easy to love and even easier to make. Whether you’re whipping it up for a quick lunch or prepping it ahead for the week, it’s bound to become a regular in your meal rotation. Feel free to play around with the ingredients and make it your own – that’s the beauty of chicken salad!

Happy cooking, and I hope you enjoy every bite!

Frequently Asked Questions

1. Can I use a different kind of chicken?
   Absolutely! Grilled, baked, or rotisserie chicken all work well. Just make sure it’s fully cooked and cooled before adding it to the salad.
2. Can I make this salad dairy-free?
   Yes, as long as your mayonnaise is dairy-free, this recipe is naturally free of dairy.
3. How long does the salad last in the fridge?
   It’ll stay fresh for 3 to 5 days in an airtight container, but be sure to discard any leftovers if the salad sits out for more than 2 hours.
4. Can I add extra veggies?
   Definitely! Cucumber, bell pepper, or shredded carrots would all be great additions.
5. Can I make this salad ahead of time?
   Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld together.

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