BLT Chicken Salad Recipe: Crunchy Bacon and Creamy Avocado Twist

This BLT chicken salad reimagines a classic sandwich as a hearty, creamy meal in a bowl. The combination of smoky bacon, juicy chicken, and fresh greens creates a satisfying dish that’s both familiar and exciting.

I’ve perfected the balance of textures here—crispy bacon, tender chicken, and buttery avocado come together with a tangy dressing that ties everything together. It’s a straightforward recipe with big, bold flavors.

The key is using high-quality ingredients and letting the natural tastes shine. A simple buttermilk-herb dressing enhances the salad without overpowering the star components.

Serve it as a main course or a side for your next gathering. This one always disappears fast.

Ingredients for Blt Chicken Salad

Crispy bacon, tender chicken, and buttery avocado meet in this bold, creamy salad bowl.

The bacon quality dictates the dish. Thick-cut applewood or hickory smoked from a trusted butcher or Whole Foods delivers superior crunch and depth. For the chicken, boneless, skinless breasts pounded to even thickness ensure uniform cooking—avoid pre-cut tenders as they dry out. The romaine should be crisp and vibrant, not wilted or pale. Avocados need to yield slightly to gentle pressure (the good stuff, not the rock-hard ones).

No buttermilk? Whole milk with a splash of lemon juice works in a pinch. Substitute Greek yogurt for mayonnaise at a 1:1 ratio for tangier dressing. Fresh dill can be swapped for fresh parsley or chives if unavailable. For extra richness, add crumbled blue cheese. The Dijon mustard is essential—don’t skip it, but in a bind, yellow mustard at half the amount will do.

Assemble just before serving to prevent sogginess. Leftovers keep 2-3 days in the fridge (store dressing separately). The dressing holds for 1 week refrigerated. For best results, bring chicken and bacon to room temperature before combining.

Step-by-Step Instructions for BLT Chicken Salad

This method ensures perfectly cooked chicken and a creamy dressing that ties all the elements together.

Step 1: Cook and Crisp the Thick-Cut Bacon

Arrange the 8 slices thick-cut bacon in a single layer on a baking sheet lined with parchment paper. Bake in a preheated 400°F oven for 15-20 minutes until the bacon reaches your desired crispness.

I prefer baking over frying because it allows the fat to render evenly without hot splatters. The bacon is done when it’s deep golden brown and crispy to the touch. Transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces once cooled.

Step 2: Prepare and Cook the Chicken Breasts

Season the 1.5 lb boneless skinless chicken breasts with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper on both sides. Heat a large skillet over medium-high heat with a drizzle of oil, then add the chicken.

Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown with clear juices. Let it rest on a cutting board for 5 minutes before dicing into ½-inch cubes to retain moisture.

Step 3: Whisk Together the Creamy Dressing

In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp Dijon mustard, 2 tbsp fresh dill, 2 cloves minced garlic cloves, and 1 tbsp lemon juice. Whisk until smooth and fully emulsified.

The buttermilk adds a subtle tang that balances the richness of the mayonnaise, while the Dijon mustard provides a sharp depth. Taste and adjust seasoning if needed, but remember the bacon and chicken are already seasoned, so go easy on additional salt.

Step 4: Assemble the Salad with Fresh Ingredients

In a large bowl, combine the chopped 1 whole romaine lettuce, diced 2 whole ripe avocados, halved 1 cup cherry tomatoes, and thinly sliced 0.25 whole red onion. Add the diced chicken and crispy bacon.

Pour the dressing over the top and gently fold everything together until evenly coated. The avocados should remain in visible chunks, so avoid overmixing. Serve immediately to enjoy the creamy dressing at its freshest, or chill for up to 1 hour to let flavors meld.

Pro Cooking Tips for Great blt chicken salad

Bacon Perfection

Bake bacon at 400°F on parchment-lined sheets for 15-20 minutes, flipping halfway. This renders fat evenly without splatters. For extra crispiness, finish under the broiler for 1-2 minutes while watching closely. 🔥

Chicken Mastery

Pound chicken breasts to ½-inch thickness for even cooking. Use a meat mallet or rolling pin between plastic wrap. This prevents dry edges while the center finishes cooking to 165°F.

Dressing Emulsion

Whisk dressing ingredients vigorously for 30 seconds to create a stable emulsion. Add 1 tsp honey to balance acidity if needed. I prefer Duke’s mayonnaise for its tangy flavor profile.

Avocado Protection

Toss avocado chunks in 1 tbsp lemon juice before adding to the salad. This prevents browning while enhancing freshness. Use Hass avocados for their creamy texture and rich flavor.

Assembly Timing

Combine all ingredients except dressing 10 minutes before serving. This lets flavors begin to meld without sogginess. Add dressing just before serving and toss gently with salad tongs.

Seasoning Balance

Taste the final salad before adding extra salt—the bacon and chicken are already seasoned. A pinch of smoked paprika adds depth if desired. Serve with extra black pepper on the side. 💡

Frequently Asked Questions