BLT Chicken Salad with Bacon

My roommate in college used to make this every Sunday after we'd had too much fun the night before. Something about the combination of hot chicken and cold crispy bacon made everything feel right again. Now it's my go-to when I want something that feels indulgent but still leaves me feeling light and energized.

Last summer I made this for a neighborhood potluck and watched three different people ask for the recipe. There's something about seeing all those colors layered in a glass bowl that makes people instantly hungry. My neighbor's kid who claims to hate salad actually went back for seconds.

Ingredients

• 2 large boneless skinless chicken breasts: I've learned that pounding them to even thickness before cooking means no dry edges and everyone gets perfectly tender bites
• 6 slices bacon: The smoky drippings become part of the chicken's flavor so don't even think about skipping this step or your salad will taste somehow incomplete
• 6 cups romaine lettuce chopped: Romaine holds up better than delicate greens and provides that satisfying crunch that makes a BLT what it is
• 1 cup cherry tomatoes halved: They burst between your teeth releasing little pockets of juice that cut through the rich dressing
• 1 avocado diced: This adds creaminess that bridges the gap between the tangy dressing and smoky bacon
• 1/4 small red onion thinly sliced: A sharp bite that wakes up your palate but use sparingly or it will overpower everything else
• 1/3 cup mayonnaise: The foundation of a creamy dressing that coats every leaf without making things soggy
• 2 tablespoons plain Greek yogurt: Lightens the dressing while adding a subtle tang that makes people wonder what your secret ingredient is
• 2 teaspoons lemon juice: Brightens the whole dish and keeps the avocado from turning brown on the plate
• 1 teaspoon Dijon mustard: Just enough to add depth without making it taste like a sandwich spread
• Salt and black pepper to taste: Don't be shy with the pepper especially since it plays so well with the bacon
• 2 tablespoons fresh chives or parsley chopped: That finishing touch that makes it look like you put way more effort into this than you actually did

Instructions

Cook the bacon until perfectly crisp:

Lay the strips in a cold large skillet then turn heat to medium and let them sizzle slowly until they're golden and rendered about 6 to 8 minutes. Transfer to paper towels to drain but reserve that shimmering fat in the pan.

Season and sear the chicken:

Generously season both sides of your chicken with salt and pepper then cook in that same bacon skillet over medium heat for 6 to 8 minutes per side until golden and cooked through. Let the chicken rest on a cutting board for 5 minutes before slicing into thin strips.

Whisk together the dressing:

In a small bowl combine the mayonnaise Greek yogurt lemon juice Dijon mustard and a pinch of salt and pepper. Whisk until completely smooth then taste and adjust the seasonings until it's exactly how you like it.

Assemble your base:

Pile the romaine cherry tomatoes avocado and red onion into your largest salad bowl. Don't toss yet you want everything visible and beautiful when you bring this to the table.

Add the warm elements:

Arrange those warm sliced chicken strips and crumbled bacon on top of the vegetables. The slight heat from the chicken will gently wilt just the top layer of romaine which I've come to realize is actually kind of magical.

Dress and serve immediately:

Drizzle about half the dressing over the salad then toss gently with tongs until everything is lightly coated. Add more dressing as needed then sprinkle with fresh chives and watch everyone suddenly become very interested in what's for lunch.

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My mom started requesting this for her birthday dinner instead of going out to restaurants. Something about being able to customize exactly what goes in her bowl makes her feel special and cared for. Last time she made it she added extra avocado and said it was the best version yet.

Make It Your Own

Sometimes I'll add a hard boiled egg if I want to make it even more substantial. Other times a handful of corn kernels for sweetness or some cucumber for extra crunch. The beauty of a salad like this is it welcomes whatever you're craving or whatever needs to get used up in your refrigerator.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully but honestly an ice cold beer works just as well. If you're serving this for dinner some warm crusty bread on the side feels almost necessary for soaking up any extra dressing that lands on your plate.

Timing Is Everything

You can cook the bacon and chicken up to a day ahead and store them separately in the refrigerator. When you're ready to eat just give the chicken a quick warm up in the microwave and proceed with the recipe. This trick has saved me more times than I can count when unexpected guests show up.

• Wash and dry your lettuce thoroughly before storing it in the refrigerator with a paper towel to absorb excess moisture
• Wait until the very last minute to dress the salad or you'll end up with soggy leftovers that nobody wants
• If taking this to a potluck pack the dressing separately and toss it right before serving to keep everything crisp and fresh

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There's something deeply satisfying about a meal that comes together this quickly but still feels like a treat. Hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare most components ahead. Cook and slice the chicken and bacon, chop vegetables, and make the dressing 1-2 days in advance. Store separately and assemble just before serving for best texture and freshness.

→ What's the best way to cook the chicken?

Season chicken breasts with salt and pepper, then cook in a skillet over medium heat for 6-8 minutes per side until fully cooked. Let it rest for 5 minutes before slicing thinly to keep the juices locked in.

→ How can I make this dairy-free?

Replace the Greek yogurt with dairy-free yogurt alternative or simply omit it from the dressing. The mayonnaise provides enough creaminess to work well on its own.

→ What type of lettuce works best?

Romaine lettuce is ideal for this salad as it holds up well to the dressing and provides a nice crunch. You can also use mixed greens or iceberg lettuce if preferred.

→ Can I add extra protein?

Yes, feel free to add hard-boiled eggs, chickpeas, or grilled shrimp for additional protein. Just adjust the portion sizes accordingly.