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If you’re looking for the perfect meal prep idea, you’ve got to make this BLT Chicken Salad. Tender shredded chicken is combined with diced tomatoes, crispy bacon, and avocado all tossed in a creamy dressing in this easy high protein recipe.
This BLT Chicken salad is perfect for a simple and delicious lunch served up with tortilla chips, crackers, or cucumber rounds for dipping. It’s salty, savory with lots of fresh flavor and texture. Or, instead of making this a lunch recipe, just leave it in the fridge for healthy snacking throughout the week.
If you love my Buffalo Chicken Salad, Chicken BLT Pasta Salad, and my Street Corn Chicken Salad, you are sure to adore this one as well.
Key Ingredients
Throwing together this BLT Chicken Salad for work lunches or as a high protein snack to keep in the fridge could not be easier to make. Be sure to review the recipe card for the full list with measurements.
Rotisserie chicken – or you can poach your own chicken tenderloins in a pot of salted water.
Bacon – cooked to crisp then chopped up to give a little crunch and saltiness to each bite.
Green Onion – gives a subtle onion flavor without being too overpowering.
Avocado – I guess that makes this a BLTA chicken salad (well, minus the L since we aren’t using lettuce).
Dressing – I am a huge fan of the southern chain Chicken Salad Chick. They are known for their fabulous chicken salads. My homemade dressing is the same as theirs – mayonnaise, pepper, and ranch seasoning.
How to Make BLT Chicken Salad
- Start by making the dressing in a large mixing bowl. Add in the mayo then whisk in the seasonings.
- Add the chicken, bacon, and green onions into the bowl. Mix well until it’s all combined. Add in the diced tomatoes and mix again to incorporate.
- Once it’s all mixed together, taste and adjust the seasonings. Add in the diced avocado and gently toss into the chicken salad (or you can leave them in a layer on top). Place into an airtight container and store in the fridge for 1 hour before serving.
Variations and Modifications
Here are some popular swaps and modifications you can use when making this BLT chicken salad:
- For an onion-forward flavor, swap out the green onions for red onions.
- Healthier Swap – use mostly greek yogurt instead of mayonnaise. I use a combination of 2/3 cup yogurt to 1/4 cup mayo.
- Poach the chicken instead of using rotisserie. I love the rotisserie option because of convenience, but poaching your own chicken is even better.
- Looking for a different flavor profile? Try my Buffalo Chicken Salad or my Street Corn Chicken Salad.
How to Store Chicken Salad
I love to keep mine in glass airtight containers in the fridge already portioned out for meal prep. Then I’ll throw my crackers or cucumbers into a snack sized zip-top bag.
Or, I pack the chicken salad into these large 5.5 oz condiment cups. They are disposable and perfect for kids lunches, picnics, etc.
What to Serve with BLT Chicken Salad
Typically chicken salad is served with club crackers, ritz crackers, tortilla chips or cucumber rounds.
Or, you can serve them as lettuce wraps or romaine boats. However you serve them, you can’t go wrong. This chicken salad is the perfect combination of tangy, salty, savory and crunchy.
Looking for More Lunch Recipes?
Cheesy Broccoli Chicken Pasta Bake (healthier)
Chicken Bacon Ranch Pasta Salad
Chick-fil-A Copycat Grilled Nuggets
I hope you enjoyed this holiday side dish recipe for this BLT Chicken Salad! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
BLT Chicken Salad
Ingredients
- 4 cups rotisserie chicken shredded
- 8 strips bacon chopped (center cut)
- 1/2 cup plain Greek yogurt or you can skip and use all mayonnaise
- 1/3 cup mayonnaise
- 1 tablespoon ranch seasoning
- 1/2 tsp freshly cracked pepper
- 1/3 cup green onions diced
- 2/3 pint grape tomatoes halved or quartered
- 5 green onions diced (mostly green parts, some white)
- 1 avocado diced
Instructions
- Start by making the dressing in a large mixing bowl. Add in the mayo and Greek yogurt then whisk in the seasonings.
- Add the chicken, bacon, and green onions into the bowl. Mix well until it’s all combined. Add in the diced tomatoes and mix again to incorporate.
- Once it's all mixed together, taste and adjust the seasonings. Add in the diced avocado once you are ready to serve and gently toss into the desired portion of chicken salad (or you can leave them in a single layer on top).
- Place into an airtight container and store in the fridge for at least 1 hour before serving.
Notes
Typically chicken salad is served with club crackers, ritz crackers, tortilla chips or cucumber rounds. Or, you can serve them as lettuce wraps or romaine boats. However you serve them, you can’t go wrong. This chicken salad is the perfect combination of tangy, salty, savory and crunchy. Storage:
I love to keep mine in glass airtight containers in the fridge already portioned out for meal prep. Then I’ll throw my crackers or cucumbers into a snack sized zip-top bag. Or, I pack the chicken salad into these large 5.5 oz condiment cups. They are disposable and perfect for kids lunches, picnics, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some additional photos for your Pinterest boards:
This is one of my favorite meals to make on Sunday and leave in the fridge to get me through the first half of the work week.