Introduction

This BLT Chicken Salad is the perfect solution for a healthy, protein-packed lunch that’s quick to prepare and easy to pack for busy workdays. It combines the classic flavors of a BLT sandwich into a creamy, satisfying salad that stays fresh throughout the week.

This dish is presented in a clear square glass bowl set on a white marbled surface, showing three visible layers. The bottom layer is creamy and white with a smooth texture, likely a sauce or dressing. Above this, there is a chunky layer composed of light beige shredded chicken mixed with bright red tomato pieces and small green scallions. The top layer features cubed green avocado and crispy bacon bits with reddish-brown and golden textures scattered unevenly. The top is finished with a sprinkle of coarse ground black pepper, adding a speckled contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded rotisserie chicken
8 pieces of center-cut bacon, chopped
1/2 cup plain Greek yogurt (or replace with mayonnaise entirely)
1/3 cup mayonnaise
1 tablespoon ranch seasoning mix
1/2 teaspoon freshly cracked black pepper
1/3 cup diced green onions
2/3 pint cherry tomatoes, halved or quartered
1 diced avocado

Instructions

Step 1: In a large mixing bowl, combine the mayonnaise and Greek yogurt. Whisk them together until smooth and creamy. Add the ranch seasoning mix and black pepper, then whisk again to distribute the seasonings evenly.
Step 2: Add the shredded chicken, chopped bacon, and diced green onions to the bowl with the dressing. Mix well so every ingredient is coated in the creamy dressing.
Step 3: Gently fold in the halved or quartered cherry tomatoes, mixing evenly to add fresh flavor and color to the salad.
Step 4: Taste the chicken salad and adjust the seasonings as needed to suit your preference.
Step 5: When ready to serve, add the diced avocado. Toss gently or arrange the avocado on top to maintain its shape and texture.
Step 6: Transfer the salad to an airtight container and refrigerate for at least one hour before serving to let the flavors meld.

Tips & Variations

Use any cooked chicken you have on hand, such as poached chicken breasts or leftover grilled chicken, if rotisserie isn’t available.
Adjust the ratio of Greek yogurt to mayonnaise to make the salad lighter or creamier based on your preference.
Swap traditional bacon with turkey bacon or pre-cooked bacon bits for a different flavor or lighter option.
If fresh avocado isn’t available or ripe, replace it with diced cucumber for a nice crunch.
If you don’t have ranch seasoning, mix 1 teaspoon dried dill, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried parsley as a substitute.

Storage

Store the BLT chicken salad in an airtight container in the refrigerator for 3-4 days. To keep avocado fresh and prevent browning, store it separately and add just before serving. Tomatoes can also be stored separately if you prefer them fresh and crisp. For best texture, keep bacon bits separate and add when ready to eat. Reheat is not necessary; serve chilled for the best flavor.

How to Serve

The image shows a clear rectangular glass dish filled with a mixed salad. The salad layers are even, with chunks of light green avocado, red tomato pieces, crispy dark brown bacon bits, and white chicken pieces spread evenly throughout. Small bright green chopped scallions are scattered on top along with a light sprinkling of black pepper. Behind the dish, there is a halved avocado and some asparagus placed on a white marbled surface, giving a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken instead of rotisserie?

Absolutely. Any cooked chicken, such as leftover grilled chicken, poached chicken breast, or even canned chicken, works well as long as it’s shredded or chopped into bite-sized pieces.

How can I make this salad lower in fat?

Use all Greek yogurt instead of mayonnaise, and swap regular bacon for turkey bacon or reduced-fat bacon. You can also reduce or omit the avocado or replace it with diced cucumber to lower the fat content.