BLT Chicken Salad
A quick and satisfying salad that combines crisp bacon, juicy tomatoes, tender chicken, and a bright mayo-lemon dressing, ideal for families and gatherings.
Ingredients
Main ingredients
- 3 cups cooked chicken, chopped Rotisserie or leftover roast chicken work great.
- 1 pound bacon, diced and cooked until crisp
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, diced small
- 2 stalks celery, diced
Dressing
- 1/2 cup mayonnaise Light is fine; can substitute half with Greek yogurt.
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Preparation
- Cook the bacon until crisp. Drain on paper towels and let cool slightly, then chop into bite-sized pieces.
- In a large bowl, combine the chopped chicken, halved cherry tomatoes, diced red onion, diced celery, and the cooled bacon.
- In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper until smooth.
Assembly
- Pour the dressing over the chicken mixture. Toss gently until everything is evenly coated.
- Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt if needed.
- Serve immediately for maximum bacon crunch, or chill for about an hour to let flavors meld.
Notes
Keep leftovers in an airtight container in the fridge for up to 3–4 days. Mayo-based salads don’t freeze well. For a faster prep, use rotisserie chicken.