Busy weeknights always call for something fast and filling. When you want dinner on the table in under 30 minutes, a BLT chicken salad is just the thing.
This bowl is packed with juicy chicken, crisp lettuce, and tomatoes all in a creamy, tangy dressing. It’s a comforting classic, with a fresh update perfect for sharing.
Here’s what makes this recipe work.
Ingredients for Easy BLT Chicken Salad
You probably have most of these on hand. Simple, everyday ingredients make this salad a breeze:
- 2 cups cooked chicken breast, diced (about 2 large breasts)
- 6 slices bacon
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
How to Make Easy BLT Chicken Salad
Cook the bacon
Start by heating a skillet over medium. Lay the bacon strips flat and cook until crispy. When done, transfer bacon onto paper towels to cool. Once cooled, crumble it into small pieces.
This is where it comes together.
Cook the chicken
If using raw chicken, sprinkle both sides with salt and pepper. In the same skillet, cook the chicken breasts until browned and cooked through about 6-8 minutes each side. Grilling works too. Let the chicken rest for a few minutes, then dice it up.
Prepare the dressing
In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, lemon juice, salt, and pepper until smooth and creamy.
Now it starts to smell amazing.
Combine the salad
Grab a big bowl and add your chopped romaine, cherry tomatoes, diced chicken, and crumbled bacon. Pour the dressing on top, then gently toss everything so it gets well coated.
Serve
Divide the salad into individual bowls or plates. Serve right away while it’s fresh and crisp.
For a little extra, feel free to add in avocado or a sprinkle of shredded cheese.
If you want to meal prep, just pack the dressing in a separate container. Toss everything together just before eating.
Tips for Easy BLT Chicken Salad
Make Ahead
You can cook the chicken and bacon a day in advance. Store them in the fridge for quicker assembly.
Keep it Fresh
If prepping for lunches, don’t mix in the dressing until it’s time to eat. The lettuce stays crisp this way.
Add More Veggies
To bulk it up, throw in cucumbers, peppers, or even some canned corn for extra crunch.
Why You’ll Love Easy BLT Chicken Salad
- Super easy prep and done fast
- Budget-friendly, all basic ingredients
- Perfect for busy family dinners
- Great for meal prep or lunches
- Always satisfying and fresh
Final Thoughts on Easy BLT Chicken Salad
This salad is as simple as it gets, but it never feels boring. Mix, toss, and you’ve got a delicious meal that fits any night of the week.
With everyday ingredients and quick steps, this BLT chicken salad is a practical go-to for family, meal prepping, or just keeping life easy in the kitchen.
Easy BLT Chicken Salad for Quick Family Dinners
Ingredients
- 2 cups cooked chicken breast, diced (about 2 large breasts)
- 1 cup roasted chickpeas (crisp, seasoned with olive oil, smoked paprika, and sea salt)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss 1½ cups of chickpeas with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and salt. Spread on a baking sheet and roast 20–25 minutes until crispy.
- Heat a skillet over medium-high. Cook chicken breasts (with salt and pepper) 6–8 minutes per side until cooked through. Let rest, then dice.
- In a bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, garlic powder, lemon juice, salt, and pepper until smooth.
- In a large bowl, add romaine, cherry tomatoes, diced chicken, and roasted chickpeas. Pour in dressing, then toss to coat.
- Divide into bowls and serve immediately. Add avocado or cheese if desired.
Notes
Store dressing separately, then combine just before serving to keep lettuce crisp.
Prep components like roasted chickpeas and cooked chicken 1–2 days ahead.