BLT Chicken Salad

I always looked forward to eating a classic BLT in summer, but recently had been dreaming about enjoying those favorite flavors as a salad instead of a sandwich. I created this BLT chicken salad on a whim for lunch one day and it is something I crave often, along with my BLT egg salad. 

This salad is a quick meal prep lunch that’s refreshing and super satisfying. It’s the kind of no-fuss option I crave when it’s too hot to cook, but I still want something that feels a little special. Whether I’m scooping it with crackers, tucking it into a lettuce wrap, or wrapping it in a tortilla, this BLT chicken salad is a family favorite healthy recipe.

Some Main Ingredients

Here are a few of the primary ingredients to make this BLT chicken salad:

• Shredded chicken: I make this salad with cooked boneless, skinless chicken breast. However, shredded chicken thighs also work. To save time, I use leftover grilled chicken, grilled chicken, Instant Pot shredded chicken, blackened chicken, or store-bought rotisserie chicken, discarding the skin. I’ve even used canned chicken when I’m in a pinch. If I don’t have cooked chicken on hand and need to make some, I always follow this tried and true method for cooking the perfect chicken breast.
• Cooked bacon: I use regular thick-cut bacon and I cook it until it’s quite crispy, which is my preference. I’ve also tested this recipe with turkey bacon and it worked great. 
• Grape tomatoes: Grape or cherry tomatoes are best, but a chopped roma or slicing garden tomato also works. 
• Plain Greek yogurt: I use half mayo and half yogurt in the dressing to reduce the saturated fat and add a boost of protein. I like Siggi’s yogurt, and use the 4% fat variety since it contributes to a richer flavor and creamier consistency, but any brand and fat percentage will work.
• Mayo: I use this avocado oil mayo, which I always keep stocked in my pantry. 

Find the ingredient list with exact measurements in the recipe card below.

Make It Dairy Free

To make this recipe dairy-free, omit the Greek yogurt and double the amount of mayonnaise. It still turns out rich and creamy with a delicious tangy flavor.

Serving Suggestions 

One of the best things about this BLT chicken salad is its versatility. I typically enjoy it for lunch with a squeeze of lemon juice and pair it with my favorite crackers and some veggie sticks. It’s also excellent served between bread as a sandwich or as a wrap inside of a tortilla. Or, for lower-carbohydrate versions, it’s delicious inside lettuce cups or scooped over a bed of romaine lettuce or spinach.

For a well-rounded meal, I add sides like fresh fruit, my roasted vegetable fries, or these crispy potatoes.

Storage Directions

Like my other recipes with shredded chicken, this BLT salad is great to prepare in advance. I meal prep it for easy lunches and keep it fresh by storing individual servings in airtight containers. They stay fresh in the fridge for up to 3 days. Before eating, I give the salad a quick stir to redistribute the ingredients before serving. I don’t recommend freezing this dish, as the yogurt-based dressing separates once thawed.

Recipe Changelog

July 2025: We previously published a version of this salad that called for cubed chicken, more red onion, and a mayo-only dressing with fewer seasonings, and showed it served in lettuce wraps with avocado. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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