BLT Chicken Salad
Kick your lunch up a notch with creamy BLT Chicken Salad. Served over crunchy, shredded lettuce, it’s a perfect blend of chicken, salty bacon and sweet tomatoes.
Why make BLT Chicken Salad?
I love chicken salads! They are easy, filling and they keep in the fridge for up to 4 days, so they make a fantastic meal prep. I like to make a big batch of a chicken salad on the weekend, and eat it for lunches throughout the week.
The fun thing about chicken salads, is that you can really vary the flavors. Want a sweeter salad? Add some grapes, dried cranberries or diced apples.
Want a tangy salad? Add some mustard or chopped pickles.
Like spicy a chicken salad? Try adding buffalo sauce, chili powder or chopped jalapenos.
BLT Chicken Salad is great, because its more of a savory salad. Salty bacon and tomatoes are cut by the cool creamy ingredients and ranch flavor. Sprinkle with crisp, shredded iceberg or romaine lettuce, and you have a fun, protein packed lunch in just minutes.
Ingredients needed for chicken salad
- chicken, cooked and shredded
- plain greek yogurt (I like this one)
- sour cream (regular or lean)
- mayonnaise (I like this one)
- ranch seasoning
- grape tomatoes
- bacon, cooked and chopped
- shredded lettuce
How to make BLT Chicken Salad
In a large bowl, stir together 1/3 c plain greek yogurt, 1/3 c sour cream and 2T mayo and 2T of ranch seasoning.
Stir in 3 cups of shredded chicken.
Add 1/2 cup of chopped tomatoes and 1/2 cup of chopped bacon. Stir to make sure everything is combined and well coated in the mayo mixture.
On a plate, layer 1 cup of shredded lettuce, and top with a scoop of the chicken salad.
Check out additional serving ideas below.
Store leftovers in an airtight container in the fridge for up to 4 days.
How do you serve Chicken Salad?
With Crackers: Sometimes I like to scoop my chicken salad with a cracker. You get a little crispy cracker, a little crunchy lettuce and a little flavor blast of chicken salad in each bite.
I especially like these Naan crackers or good old Wheat Thins. Both are nice and sturdy, so they wont break when you scoop.
As a Sandwich: Grab two slices of a nice, sturdy bread. Try a thicker whole wheat, a kaiser roll, or even a sliced croissant. Add a scoop of the chicken salad to one side of the bread and top with shredded lettuce. Top with the other piece of bread and cut sandwich down the center.
Serve with chips, a pasta salad, or veggies and dip.
As a Melt: Butter two slices of sourdough. Lay one slice, butter side down in a warm fry pan . Add a scoop of chicken salad and top with a piece slice of cheddar cheese. Place the other side of bread, butter side out, on top of cheese.
Cook over medium-high heat, flipping occasionally until both sides of bread are toasted and cheese is melted. Slice in half.
Serve with a pickle spear, fresh fruit or a side salad.
Bonus Recipes
Try these other fun recipes that are a twist on a classic BLT:
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BLT Chicken Salad
Equipment
- 1 large bowl
- 1 spoon
- 1 sharp knife
Ingredients
- 1/3 cup plain greek yogurt (I like this one)
- 1/3 cup sour cream regular or lite
- 2 T mayonnaise (I like this one)
- 2 T ranch seasoning
- 1/2 cup grape tomatoes chopped
- 1/2 cup bacon (approx 4 strips) cooked and chopped
- 3 cups shredded lettuce
Instructions
- In a large bowl, stir together 1/3 c plain greek yogurt, 1/3 c sour cream, 2T mayo and 2T of ranch seasoning.
- Stir in 3 cups of shredded chicken.
- Add 1/2 cup of chopped tomatoes and 1/2 cup of chopped bacon. Stir to make sure everything is combined and well coated in the mayo mixture.
- On a plate, layer 1 cup of shredded lettuce, and top with a scoop of the chicken salad.
- Serve with crackers or check out alternative serving ideas in the full blog post.
