Blt Chicken Salad Recipe

When I first made this BLT chicken salad, I had no idea it would become such a hit. I had some leftover cooked chicken in the fridge, along with a few staple veggies I needed to use up. So, in a bit of a kitchen experiment, I tossed everything together, and wow! The result was a light, fresh, and flavorful salad that’s perfect for lunch, a picnic, or even a quick weeknight dinner. It’s one of those recipes that makes you think, “Why haven’t I been making this all along?”

Let me walk you through how to make it. Trust me, it’s simple but packed with so much flavor that you’ll keep coming back for more.

this RECIPE

A salad for all seasons (and moods)

What I love most about this BLT chicken salad is how versatile it is. It’s refreshing yet filling and can be enjoyed any time of the year. Whether you’re prepping for a summer barbecue or looking for a quick, satisfying meal during cooler months, this salad has got your back. Plus, it doesn’t require any fancy ingredients—just a few things you likely already have in your kitchen. It’s the perfect balance of creamy and crunchy, with a light tang from the lemon juice in the dressing.

A kitchen mishap that turned into a staple

One afternoon, I was rummaging through the fridge, desperately trying to make lunch with what little I had on hand. You know those days when you’re thinking, “What can I possibly throw together with this random collection of leftovers?” I had some cooked chicken from the night before and a few veggies that were on their last leg. So, I decided to mix it all together into a chicken salad. The moment I took a bite, I knew I had stumbled onto something special. Now, this recipe has become a go-to whenever I need a fast, delicious meal. It’s funny how sometimes the best recipes come from a little improvisation!

A brief history of chicken salad

Chicken salad is one of those dishes that has been around for centuries. The first known recipe dates back to the 1800s in the United States, where leftover chicken was mixed with mayonnaise and seasonings to create a cold salad. Since then, it’s evolved in countless ways, with different regions and cultures putting their own spin on the dish. Some versions add nuts, fruit, or different veggies, but this BLT chicken salad stays closer to the classic version while still offering a modern twist with its simple ingredients and refreshing taste.

Let’s talk ingredients: Simple but flavorful

This BLT chicken salad is built on simple, everyday ingredients that come together to create something special.

• Cooked chicken: The star of the dish. You can use leftover rotisserie chicken or any cooked chicken breast you have. If you’re short on time, store-bought cooked chicken works great too. Just make sure it’s tender and juicy for the best results.
• Cherry tomatoes: These add a burst of sweetness and color to the salad. You can substitute them with grape tomatoes or even diced Roma tomatoes if that’s what you have on hand.
• Red onion: Red onions add a subtle bite and some sharpness, balancing out the creamy dressing. If red onions are too strong for you, try green onions or shallots for a milder flavor.
• Celery: For crunch and freshness. Celery is a classic in chicken salad recipes, but you could also use cucumber or even bell peppers for a bit of a twist.
• Mayonnaise: This creamy base holds everything together. If you’re not a mayo fan, try using Greek yogurt for a lighter version that still brings that creaminess.
• Lemon juice: Brightens up the dressing with a little acidity. If you don’t have lemon juice, vinegar (like apple cider vinegar) works as a substitute.
• Seasonings (salt, garlic powder, onion powder, black pepper): These pantry staples give the salad just the right amount of flavor without overpowering the natural taste of the ingredients.

Kitchen gear: What you need (and what you can totally skip)

The beauty of this recipe is that it doesn’t require any special equipment. Here’s what you’ll need to get the job done:

• Large mixing bowl: You’ll need one for combining all the main ingredients. A medium-sized bowl works in a pinch, but you might find it a little cramped when mixing everything together.
• Small bowl for the dressing: You want to mix the dressing separately to ensure all the seasonings are evenly distributed before adding it to the salad.
• Whisk: A whisk is helpful for getting the dressing smooth and well-mixed, but a fork works just fine if that’s all you have.
• A sharp knife and cutting board: Essential for chopping the chicken, tomatoes, onion, and celery. Make sure your knife is sharp to avoid squishing the tomatoes!

Step-by-step: My foolproof method (and a few hard-learned lessons)

Now, let’s get into the fun part: making the salad! It’s straightforward, but there are a few tips I’ve learned along the way to ensure it turns out just right.

1. Chop the chicken and veggies: In a large bowl, combine your cooked chicken, halved cherry tomatoes, diced red onion, and diced celery. Make sure everything is cut into bite-sized pieces so that every forkful gets a bit of each ingredient. (Side note: I once made the mistake of leaving the chicken in larger chunks—trust me, it’s worth taking the time to chop it finely!)
2. Whisk the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Give it a taste and adjust the seasonings if needed. I like to start with less salt and pepper and add more if necessary. Remember, you can always add more, but you can’t take it out!
3. Combine the salad and dressing: Pour the dressing over the chicken and veggie mixture. Stir everything together until well-coated. Make sure to mix gently to avoid squishing the tomatoes.
4. Taste and adjust: Before serving, give the salad one more taste to see if it needs any extra salt, pepper, or lemon juice. Everyone’s taste buds are different, so feel free to tweak it to your liking.
5. Serve or store: You can enjoy the salad right away, but if you prefer it chilled, pop it in the fridge for 30 minutes. It also stores beautifully in an airtight container for 3-5 days. Just remember, if it sits out for more than 2 hours, it’s best to toss any leftovers to be safe.

Variations and adaptations: Get creative with it!

This recipe is a perfect blank canvas for customization. Here are some fun twists I’ve tried:

• Low-carb version: Swap out the cherry tomatoes and celery for cucumbers and avocado for a keto-friendly version. You’ll still get that creamy, crunchy texture but with fewer carbs.
• Dairy-free option: Use a dairy-free mayonnaise (like one made with avocado oil) and you’re good to go. I tried this once when a friend with a dairy allergy was over, and it tasted just as delicious!
• Herbed chicken salad: Add fresh herbs like parsley, dill, or basil to the mix for an extra layer of flavor. A handful of chopped herbs can really brighten up the dish.
• Spicy twist: If you like a little heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce into the dressing. The spice pairs beautifully with the creamy mayo.

Serving suggestions: Make it look (and taste) amazing

When serving this salad, presentation can be as simple or fancy as you like. For a casual lunch, I like to serve it in a large bowl with some crackers or fresh bread on the side. If you’re looking to make it more of a meal, you can spoon the salad into lettuce cups or over a bed of mixed greens for a light, refreshing dinner.

You can also garnish the salad with extra halved cherry tomatoes or a sprinkle of freshly cracked black pepper for a little pop of color.

Perfect drink pairings

If you’re wondering what to sip alongside this chicken salad, here are a few ideas:

• Iced green tea: Light and refreshing, green tea adds a subtle earthiness that pairs well with the bright flavors of the salad.
• Lemon sparkling water: The lemony tang in the salad complements the fizz and citrus notes of sparkling water, making for a refreshing combo.
• Cucumber mint water: This hydrating drink keeps things light and fresh, allowing the flavors of the salad to shine.

Storage and reheating tips

This BLT chicken salad is a great make-ahead dish. Store it in an airtight container in the fridge, and it will stay fresh for up to 5 days. If you plan to make a large batch, it’s best to store the dressing separately and mix it with the chicken and veggies just before serving to keep everything crisp.

However, I wouldn’t recommend freezing this salad because the texture of the mayo-based dressing and fresh veggies doesn’t hold up well after thawing.

Adjusting the recipe for different serving sizes

If you’re making this salad for a crowd, you can easily double or triple the recipe. Just be mindful of the salt—add it gradually when scaling up, as it’s easy to overdo it with larger quantities. On the flip side, if you’re cooking for just one or two, halving the recipe works beautifully.

Troubleshooting common issues

• Too much dressing? If you accidentally add too much dressing and the salad feels too creamy, toss in an extra stalk of diced celery or a handful of greens to balance it out.
• Too salty? If you find the salad a bit too salty, a quick fix is to squeeze in more lemon juice or add a few extra tomatoes to help balance the flavors.

Ready to dig in?

I hope you give this BLT chicken salad a try! It’s quick, easy, and incredibly delicious. Plus, you can always tweak it to make it your own. Whether you’re enjoying it as a solo lunch or sharing it with friends and family, this salad is sure to become a favorite in your kitchen. Don’t be surprised if you start making it on repeat!

Frequently asked questions

Q: Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken is a great time-saver and works perfectly in this salad.

Q: Can I make this salad ahead of time?
A: Yes, you can! Just store it in the fridge in an airtight container for up to 5 days. If you want the veggies to stay extra crisp, consider storing the dressing separately and mixing everything together just before serving.

Q: What’s a good substitute for mayonnaise?
A: Greek yogurt is a great substitute if you’re looking for a lighter option. It will still give you that creamy texture with a slight tang.

Q: How can I make this salad spicier?
A: A dash of hot sauce or a sprinkle of crushed red pepper flakes in the dressing will add a nice kick.

Q: Can I freeze this salad?
A: Unfortunately, this salad doesn’t freeze well due to the mayo-based dressing and fresh veggies. It’s best enjoyed fresh or stored in the fridge for a few days.

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