BLT Chicken Salad

Nothing beats a meal that combines classic flavors in a new way. This BLT chicken salad takes everything you love about the iconic sandwich and transforms it into a protein packed, meal prep friendly option that actually tastes better after sitting in the fridge for a day. It's become my go to lunch solution when I know the week ahead is going to be chaotic.

Last month I brought this to a beach picnic and watched as my usually picky nephew demolished a whole container before asking what was in it. When I mentioned the Greek yogurt, he looked shocked since he "hates yogurt" but clearly not in this application! Sometimes the best recipes are the ones that sneak in healthier swaps without sacrificing flavor.

Power Ingredients

• Rotisserie Chicken: The ultimate time saver that brings tender, seasoned meat without any cooking—pull it while still warm for easiest shredding
• Center Cut Bacon: Gives that smoky, salty punch that makes everything better—pre cooking and chopping it ahead makes assembly a breeze
• Greek Yogurt: Adds protein and tang while cutting calories—full fat varieties provide the best texture and flavor
• Ranch Seasoning: That packet magic that makes everything taste better—don't substitute individual herbs as the blend creates that perfect flavor profile
• Fresh Avocado: Brings creamy richness and healthy fats—add just before serving to prevent browning

I discovered the Greek yogurt swap by accident when I ran out of mayo one day. What started as a necessity became a preference—it lightens the dressing without sacrificing creaminess and adds extra protein. The best kitchen discoveries sometimes come from having to improvise!

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Step-by-Step Instructions

Dressing Creation

Start with the dressing base so flavors can begin melding immediately. Combining the Greek yogurt, mayo and seasonings first ensures even distribution throughout the salad. The ranch seasoning needs a moment to hydrate and bloom in the creamy base, enhancing the overall flavor profile.

Protein Incorporation

Adding the chicken while it's still slightly warm if you're using a fresh rotisserie chicken helps it absorb more flavor from the dressing. Shredding rather than cubing creates more surface area for the dressing to cling to. The bacon should be completely cooled before adding to maintain its crispy texture.

Vegetable Strategy

Green onions provide mild onion flavor without overpowering the salad or creating the harshness that raw white or red onions might. Halving or quartering the tomatoes based on their size prevents large, watery bites that could make the salad soggy. Pat them dry with paper towels if they seem particularly juicy.

Careful Mixing

Use a folding motion rather than aggressive stirring to maintain the integrity of the ingredients. This prevents the chicken from breaking down too much and the tomatoes from releasing excess moisture. Think gentle incorporation rather than vigorous mixing.

Avocado Timing

Adding the avocado last and only to the portion you're about to serve is crucial for maintaining its color and texture. It tends to brown and break down when stored, which can affect both appearance and texture. For meal prep, keep diced avocado separate in containers with a squeeze of lemon juice to prevent browning.

Chilling Period

That hour in the refrigerator isn't just a suggestion—it allows the flavors to meld and develop complexity that isn't present immediately after mixing. The texture also improves as the chicken absorbs some of the dressing moisture and the flavors distribute evenly throughout.

My first batch was disappointing because I used bacon that wasn't crispy enough. It got soft and chewy in the salad instead of providing that textural contrast. Now I cook it until it's just shy of burnt, which gives it staying power in the creamy mixture. Little details like this make a huge difference in the final result!

Serving Styles

This versatile chicken salad adapts to multiple serving styles. For low carb options, serve in romaine lettuce boats or hollowed cucumber rounds for perfect two bite appetizers. Pair with club crackers or tortilla chips for a satisfying lunch. For a heartier meal, stuff inside a pita pocket with extra greens or pile onto toasted sourdough bread for an elevated sandwich. For potlucks or parties, serve in a bowl surrounded by various dipping vehicles so guests can customize.

Creative Switches

Transform this basic recipe with simple swaps that create entirely new flavor profiles. Try replacing the ranch seasoning with taco seasoning and adding black beans and corn for a Mexican inspired version. Curry lovers might enjoy curry powder in place of ranch with added raisins and cashews. For a Mediterranean twist, use tzatziki in place of the mayo/yogurt mixture and add diced cucumber and feta cheese.

Storage Smarts

This chicken salad keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep. Portion into individual containers for grab and go lunches throughout the week. The flavors actually improve after a day or two as they meld together. If including avocado, either add it fresh to each portion just before eating or store it separately with a squeeze of lemon juice to prevent browning.

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I've been making this salad monthly for almost two years now, gradually refining proportions and techniques. What started as a way to use up leftover rotisserie chicken has become one of my most reliable meal prep staples. There's something deeply satisfying about opening the fridge on a hectic Wednesday and finding a delicious, protein packed lunch waiting for you. Sometimes the recipes that save us on our busiest days become the ones we treasure most.

Frequently Asked Questions

→ Can I make this BLT Chicken Salad ahead of time?

Absolutely! This salad is perfect for meal prep and actually tastes better after the flavors have had time to meld in the refrigerator. You can prepare everything except the avocado 3-4 days in advance. Store in airtight containers in the refrigerator, and add the fresh avocado just before serving to prevent browning.

→ What can I use instead of rotisserie chicken?

If you don't have rotisserie chicken on hand, there are several good substitutes. You can use poached or baked chicken breasts, canned chicken (well-drained), or leftover grilled chicken. For a time-saving hack, you could even use pre-cooked chicken strips found in the refrigerated section of most grocery stores. Just make sure to shred or dice the chicken to the desired consistency.

→ Is there a way to make this recipe dairy-free?

Yes, you can easily make this dairy-free by omitting the Greek yogurt and using all mayonnaise instead (2/3 cup total). For a completely dairy-free version, make sure your ranch seasoning doesn't contain milk products, or make your own blend of dried herbs and spices like dill, parsley, garlic powder, and onion powder. Dairy-free mayo is readily available in most supermarkets if needed.

→ What are some creative ways to serve this chicken salad?

Beyond the traditional crackers and lettuce wraps mentioned in the notes, try serving this BLT Chicken Salad in hollowed-out tomatoes, stuffed in avocado halves, on toasted bagels, wrapped in a whole grain tortilla, or spooned into endive leaves for an elegant appetizer. It also works well as a filling for croissants, pita pockets, or even as a topping for a green salad.

→ How can I adjust this recipe to lower the calorie count?

To make a lighter version, use only Greek yogurt and skip the mayonnaise completely, or use a light mayonnaise. You can also reduce the amount of bacon or use turkey bacon as a leaner alternative. Increasing the ratio of vegetables by adding diced celery, bell peppers, or cucumber will add volume and crunch with minimal calories. Using light ranch seasoning or making your own with herbs and spices can also help reduce sodium and calories.