Protein-packed BLT Chicken Salad is a crowd favorite: crispy bacon, creamy ranch-style dressing and creamy avocado folded through shredded chicken. It makes a bright, satisfying lunch or light dinner, and it comes together in minutes when you use rotisserie chicken and pre-cooked bacon. This recipe is flexible, low-carb friendly, and perfect for meal prep.
Why make this BLT Chicken Salad
This BLT Chicken Salad is a summer staple for good reason. It’s versatile — serve it on bread for a hearty sandwich, in a lettuce wrap for a low-carb option, or enjoy it by the forkful as a snack. The salty crunch of bacon pairs perfectly with lean shredded chicken, while avocado and a lemony ranch-style dressing add creaminess and brightness.
- Quick and easy. Use rotisserie chicken and already-cooked bacon, and the salad is ready in about 20 minutes.
- Low carb friendly. Naturally low in carbohydrates—serve on lettuce or in a low-carb wrap if desired.
- Meal prep friendly. The lemon juice in the dressing helps slow avocado browning, and the salad keeps well for 2–3 days refrigerated in an airtight container.
- Customizable. Swap mayonnaise for plain Greek yogurt or sour cream, add extra herbs, or increase the ranch seasoning to suit your taste.
Ingredients needed
Quantities are listed in the recipe section below. Use these notes to guide substitutions and preferences.
- Rotisserie chicken. Convenient and flavorful; you can also poach or roast boneless chicken breasts and shred them yourself.
- Cooked bacon. Regular or turkey bacon both work — crisp it and chop before adding.
- Red onion. Finely diced; green or yellow onions are acceptable alternatives.
- Tomatoes. Grape or cherry tomatoes halved hold up best in the salad.
- Avocado. Adds a creamy texture—dice or cube just before mixing to reduce browning.
- Shredded romaine. Adds crunch and color; other crisp lettuces work too.
- Mayonnaise. The base of the dressing; plain Greek yogurt or sour cream can be used to reduce calories.
- Lemon juice. Fresh juice brightens the dressing and helps slow avocado browning.
- Ranch seasoning. Use your favorite brand or homemade mix and taste as you go.
- Fresh dill. Optional, but it adds a complementary herb note and looks nice as a garnish.
Steps to make this recipe
- Make the dressing. In a small food processor or bowl, combine mayonnaise (or Greek yogurt), lemon juice, ranch seasoning, water, and half the fresh dill. Blend or whisk until smooth. If the dressing is too thick, thin it with additional water, one tablespoon at a time.
- Combine the salad base. In a large bowl, add shredded chicken, halved grape tomatoes, diced red onion, half of the chopped bacon, half of the shredded romaine, and the cubed avocado. Reserve the remaining bacon, lettuce, and dill for garnish.
- Toss with dressing. Pour about three-quarters of the dressing over the chicken mixture and fold gently until everything is evenly coated. Add more dressing to reach your preferred creaminess.
- Garnish and serve. Top with the reserved bacon, lettuce, and herbs. Serve piled on bread for sandwiches, in wraps, on crackers, or spooned into lettuce cups.
What to serve with BLT Chicken Salad
This salad is satisfying on its own, but it also pairs well with classic summertime sides: dill pickle potato salad, pasta salad, or roasted smashed potatoes make excellent accompaniments when you want a fuller meal.
Recipe tips
- Use rotisserie chicken to save time, or cook and shred your own to control salt and seasoning.
- Taste the dressing before tossing the salad; add more ranch seasoning or lemon juice if it needs more zip.
- Storage: Refrigerate leftovers in an airtight container for up to 2–3 days. Avocado may begin to brown after that.
Equipment
- Small food processor or blender (for dressing)
- Large mixing bowl
BLT Chicken Salad — Recipe
Ingredients
- 4 cups rotisserie chicken, shredded
- 5 pieces cooked bacon, chopped (more if desired)
- ¼ red onion, finely diced
- 1½ cups grape tomatoes, halved
- 1½ cups romaine, shredded
- 1 avocado, cubed
Ranch-style dressing
- ½ cup mayonnaise (or plain Greek yogurt)
- 3 Tbsp fresh dill, optional
- ½ Tbsp ranch seasoning (up to 1 Tbsp to taste)
- 2 Tbsp fresh lemon juice (about one lemon)
- 2 Tbsp water, more as needed to thin
Instructions
- Place the dressing ingredients in a small food processor or bowl: mayonnaise (or Greek yogurt), lemon juice, ranch seasoning, water, and half the fresh dill. Blend or whisk until smooth.
- If the dressing is too thick, thin with additional water, one tablespoon at a time.
- In a large bowl, combine shredded chicken, tomatoes, the remaining dill, onions, half the chopped bacon, half the shredded romaine, and the cubed avocado.
- Pour about ¾ of the dressing over the chicken mixture and fold to combine. Add more dressing until the salad reaches your desired consistency.
- Top with the reserved bacon, lettuce, and dill. Serve on bread, in a wrap, or in lettuce cups; crackers also work well for dipping.
Notes
- Using rotisserie chicken speeds preparation, but homemade shredded chicken reduces added sodium.
- Taste the dressing and adjust ranch seasoning or lemon juice as needed.
- Store leftovers in an airtight container for 2–3 days; avocado will brown if kept longer.
Nutrition (per serving)
Serving: 1 cup of BLT Chicken Salad | Calories: 835 kcal | Carbohydrates: 9 g | Protein: 68 g | Fat: 37 g | Saturated Fat: 11 g | Sodium: 1445 mg
Nutrition information is an approximation and should be used as a general guide.
Additional info
Author: Bailey Rhatigan
Prep time: 19 minutes • Total time: 19 minutes • Servings: 4 • Course: Lunch • Cuisine: American
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If you make this BLT Chicken Salad, I’d love to hear how it turned out. Follow the recipe creator on social channels for more ideas and thanks for reading.