BLT Chicken with Bacon

The smell of bacon frying in the kitchen always stops me in my tracks. I was testing salad recipes for a summer dinner party when I realized I'd accidentally bought twice as much bacon as needed, so I threw together what became this BLT chicken salad. My guests kept asking for the recipe before they even finished their plates.

Last Tuesday I made this for my sister who claims to hate salads. She texted me at 11pm that night saying she'd already planned to make it again for her work lunches. Something about the warm sliced chicken over crisp lettuce makes it feel like a real meal.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
• 6 slices bacon: Thick cut holds up better in the salad and gives you those satisfying crispy bits throughout
• 6 cups romaine lettuce chopped: Romaine's sturdy crunch stands up to the dressing better than delicate greens
• 1 cup cherry tomatoes halved: They add brightness and juice that cuts through the rich dressing
• 1 avocado diced: Creamy texture that bridges the gap between the crisp lettuce and tender chicken
• 1/4 small red onion thinly sliced: Optional but adds a sharp bite that keeps every bite interesting
• 1/3 cup mayonnaise: The base of our dressing, use real mayo for the best flavor
• 2 tablespoons plain Greek yogurt: Lightens the dressing while adding protein and tang
• 2 teaspoons lemon juice: Fresh lemon brightens the entire dish and balances the rich elements
• 1 teaspoon Dijon mustard: Adds depth and a slight sharpness that prevents the dressing from feeling too heavy
• Salt and black pepper: Season generously at every stage for the best results
• 2 tablespoons fresh chives or parsley chopped: A fresh finish that makes the whole bowl look pulled together

Instructions

Cook the bacon until perfectly crispy:

Fry bacon in a large skillet over medium heat for 6 to 8 minutes until fat has rendered and edges are golden brown. Transfer to paper towels to drain then crumble into bite sized pieces once cool enough to handle.

Season and sear the chicken:

Season both sides of chicken breasts generously with salt and pepper. Cook in the same skillet over medium heat for 6 to 8 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing into thin strips against the grain.

Whisk together the dressing:

In a small bowl combine mayonnaise Greek yogurt lemon juice Dijon mustard salt and pepper. Whisk until completely smooth and creamy then taste and adjust seasoning as needed.

Assemble the salad base:

In a large salad bowl toss together the chopped romaine halved cherry tomatoes diced avocado and sliced red onion if using. Spread the vegetables evenly across the bowl.

Add the warm chicken and bacon:

Arrange the sliced warm chicken over the top of the vegetables followed by the crumbled bacon. The warmth of the chicken slightly wilts the lettuce in the best way.

Dress and serve immediately:

Drizzle the dressing evenly over the salad then toss gently to coat everything without crushing the ingredients. Garnish with fresh chives or parsley and serve right away while the chicken is still slightly warm.

Save

My neighbor walked over while I was photographing this salad and ended up staying for dinner. There's something about the combination of warm chicken cool crisp vegetables and that creamy dressing that makes people feel instantly at home.

Making It Ahead

I've learned to cook the bacon and chicken up to two days in advance then store them separately in the refrigerator. The dressing also keeps beautifully for three days but add a splash of lemon juice before using to refresh it.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the richness of the bacon and creamy dressing. For something non alcoholic try sparkling water with a wedge of lemon to echo the citrus notes in the dressing.

Easy Variations

Swap turkey bacon if you want to keep the smoky flavor with less fat. The salad still delivers that satisfying crunch without the extra calories from traditional bacon.

• Add croutons if you're not avoiding gluten for extra texture
• Use dairy free yogurt or omit it entirely to make this dairy free
• Grill the chicken instead of pan frying it for a smoky charred flavor

Save

This salad has become my go to for nights when I want something that feels indulgent but still leaves me feeling light and satisfied. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I substitute turkey bacon in this dish?

Yes, turkey bacon can be used as a lighter alternative while maintaining a similar smoky flavor.

→ What is the best way to cook the chicken for this salad?

Season the chicken breasts with salt and pepper and cook them in a skillet over medium heat until fully cooked, about 6–8 minutes per side, then let rest before slicing.

→ How do I make the dressing for the salad?

Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth to create a creamy, tangy dressing.

→ Is this salad suitable for a gluten-free diet?

Yes, provided croutons are omitted or gluten-free alternatives are used, the salad remains gluten-free.

→ Can I add other vegetables to this salad?

Absolutely, ingredients like thinly sliced red onion or fresh herbs like chives or parsley can enhance the flavor and texture.