I packed all the bacon, lettuce, and tomato goodness of a classic BLT into a creamy chicken salad that feels fresh, filling, and totally lunch-worthy. It is low carb, easy to love, and just might become my new favorite way to use chicken.
I’m obsessed with this BLT Chicken Salad because it hits that salty, creamy, crunchy thing I always want at lunch without turning into a whole production. I get the classic chicken salad vibe I love, but with bacon showing up and making every bite louder.
The cooked chicken keeps it filling, so I’m not digging through the pantry an hour later. And honestly, I like that it feels fresh but still has that diner-sandwich attitude.
No sad desk lunch energy here. Just a bowl I actually look forward to, especially when I want something low carb that still feels fun.
Ingredients
- Chicken makes it filling, so it’s lunch-worthy and not just a side.
- Bacon brings the salty crunch, because obviously BLT vibes need bacon.
- Tomatoes add juicy freshness and keep the salad from feeling too heavy.
- Celery gives that crisp bite you’ll notice in every forkful.
- Green onions add a little zip without taking over the whole bowl.
- Mayonnaise makes it creamy, rich, and classic in the best way.
- Greek yogurt lightens things up and sneaks in extra protein.
- Lemon juice brightens the dressing so it doesn’t taste flat.
- Parsley adds fresh color and a clean, herby finish.
- Salt wakes everything up, because bland chicken salad is just sad.
- Black pepper adds a tiny kick that keeps it interesting.
- Garlic powder gives cozy flavor without needing to chop garlic.
- Plus, avocado makes it creamy, buttery, and a little more filling.
Ingredient Quantities
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved or 2 medium tomatoes, diced
- 1/2 cup celery, finely diced
- 2 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 ripe avocado, diced (optional)
How to Make this
1. Cook bacon until crisp, drain on paper towels, then crumble and set aside.
2. If not already cooked, poach, roast, or use rotisserie chicken and shred or dice to measure 2 cups.
3. In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder until smooth.
4. Add the shredded or diced chicken to the dressing and stir to coat evenly.
5. Fold in 1/2 cup finely diced celery and 2 thinly sliced green onions.
6. Add 1 cup halved cherry tomatoes or 2 diced medium tomatoes and the crumbled bacon, gently mixing to combine.
7. If using, gently fold in 1 diced ripe avocado last to avoid mashing.
8. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
9. Chill for at least 30 minutes to let flavors meld, or serve immediately for a fresher crunch.
10. Serve on a bed of lettuce, in lettuce wraps, or as a low carb sandwich filling.
Equipment Needed
1. Large skillet or frying pan
2. Baking sheet or plate lined with paper towels
3. Large mixing bowl
4. Whisk and rubber spatula or wooden spoon
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Serving bowl or lettuce leaves for plating
FAQ
BLT Chicken Salad Recipe Substitutions and Variations
- Cooked chicken
- Rotisserie or roasted turkey, shredded
- Canned tuna or canned salmon, drained
- Firm tofu, pressed and cubed
- Bacon
- Pancetta or prosciutto, crisped
- Smoked turkey bacon, cooked and crumbled
- Tempeh or coconut “bacon” for a vegetarian option
- Mayonnaise and plain Greek yogurt
- Avocado mayonnaise or olive oil mayo
- Sour cream mixed with a little olive oil for creaminess
- Plain kefir or buttermilk plus a bit of olive oil for a lighter dressing
- Ripe avocado (optional)
- Diced cucumber for crunch and freshness
- Diced apple for a sweet crisp contrast
- Sliced Kalamata or green olives for briny richness
Pro Tips
1. Crisp the bacon well and blot it gently with paper towels so it stays crunchy in the salad instead of making everything soggy. Crumble it by hand rather than smashing with a spoon to keep nice irregular pieces.
2. Use warm, freshly shredded chicken if possible; it absorbs the dressing better and tastes fresher. If using cold leftover chicken, let it sit at room temperature for 10 minutes before tossing so the dressing coats it more evenly.
3. Seed and drain very juicy tomatoes or use cherry tomatoes for less liquid. Toss them in at the end and chill the salad briefly so they release less juice into the mixture.
4. Fold the avocado in last and handle it gently. If you want to avoid browning but still prep ahead, toss the avocado with a teaspoon of lemon juice and refrigerate separately until serving.
5. Taste for seasoning after chilling. The mayo and yogurt tame salt and acid, so you may need a splash more lemon juice or a pinch more salt just before serving to brighten all the flavors.
BLT Chicken Salad Recipe
I packed all the bacon, lettuce, and tomato goodness of a classic BLT into a creamy chicken salad that feels fresh, filling, and totally lunch-worthy. It is low carb, easy to love, and just might become my new favorite way to use chicken.
4
servings
469
kcal
Equipment: 1. Large skillet or frying pan
2. Baking sheet or plate lined with paper towels
3. Large mixing bowl
4. Whisk and rubber spatula or wooden spoon
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Serving bowl or lettuce leaves for plating
Ingredients
-
2 cups cooked chicken, shredded or diced
-
6 slices bacon, cooked and crumbled
-
1 cup cherry tomatoes, halved or 2 medium tomatoes, diced
-
1/2 cup celery, finely diced
-
2 green onions, thinly sliced
-
1/2 cup mayonnaise
-
1/4 cup plain Greek yogurt
-
1 tablespoon lemon juice
-
1 tablespoon chopped fresh parsley
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon garlic powder
-
1 ripe avocado, diced (optional)
Directions
- Cook bacon until crisp, drain on paper towels, then crumble and set aside.
- If not already cooked, poach, roast, or use rotisserie chicken and shred or dice to measure 2 cups.
- In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder until smooth.
- Add the shredded or diced chicken to the dressing and stir to coat evenly.
- Fold in 1/2 cup finely diced celery and 2 thinly sliced green onions.
- Add 1 cup halved cherry tomatoes or 2 diced medium tomatoes and the crumbled bacon, gently mixing to combine.
- If using, gently fold in 1 diced ripe avocado last to avoid mashing.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Chill for at least 30 minutes to let flavors meld, or serve immediately for a fresher crunch.
- Serve on a bed of lettuce, in lettuce wraps, or as a low carb sandwich filling.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 469kcal
- Fat: 35g
- Saturated Fat: 6.6g
- Trans Fat: 0.28g
- Polyunsaturated: 3.6g
- Monounsaturated: 17.8g
- Cholesterol: 93.8mg
- Sodium: 615mg
- Potassium: 623mg
- Carbohydrates: 7.6g
- Fiber: 4.1g
- Sugar: 2.4g
- Protein: 28g
- Vitamin A: 625IU
- Vitamin C: 12mg
- Calcium: 30mg
- Iron: 1.6mg