BLT Chicken Salad

Ingredients

• 560 g (4 cups)shredded rotisserie chicken
• 8 stripsturkey bacon, chopped
• 120 g (½ cup)plain Greek yoghurt
• 75 g (⅓ cup)mayonnaise
• 15 ml (1 tablespoon)ranch seasoning
• 2.5 ml (½ teaspoon)freshly cracked black pepper
• 50 g (⅓ cup)green onions, diced
• about 300 g (⅔ US pint)grape tomatoes, halved
• 1avocado, diced
• to tastefresh parsley, for garnish

Instructions

1. 1

   Mix the dressing

   In a large mixing bowl, whisk the mayonnaise, Greek yoghurt, ranch seasoning and cracked pepper until smooth.

2. 2

   Add chicken

   Stir in the shredded chicken, chopped turkey bacon and diced green onions until evenly coated in the dressing.

3. 3

   Fold in tomatoes

   Gently fold through the halved grape tomatoes so they are distributed throughout the salad.

4. 4

   Add the avocado

   Dice and fold in the avocado just before serving to help it keep its texture and freshness.

5. 5

   Chill the salad

   Transfer to an airtight container and chill for at least 1 hour so the flavours can meld before serving.

What is BLT chicken salad?

A BLT takes its name from the familiar combination of bacon, lettuce and tomato, often served in an American sandwich. This chicken salad borrows the bacon-and-tomato pairing and makes shredded chicken the main ingredient.

Greek yoghurt and mayonnaise create a creamy dressing, while ranch seasoning adds savoury flavour. Avocado brings a soft, buttery contrast to the chicken, tomatoes and bacon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 40g protein, 10g carbs, 21g fat.

The chicken supplies most of the protein, while the mayonnaise, turkey bacon and avocado contribute much of the fat; the tomatoes, yoghurt and seasoning add smaller amounts of carbohydrate. Serve a portion with leafy greens or other vegetables for a more substantial plate without changing the salad itself.

The ingredients that shape the salad

Chicken: Rotisserie chicken is already cooked and easy to shred, making this a quick assembly recipe. Keep the pieces small enough to pick up easily with a fork or fit into a sandwich.

Dressing: Greek yoghurt and mayonnaise combine to coat the ingredients without relying on mayonnaise alone. Ranch seasoning and cracked pepper provide the main seasoning.

Fresh additions: Green onions add a mild allium note, while grape tomatoes bring juicy sweetness. Avocado is added at the end to keep its pieces intact.

Mix a smooth dressing first

Whisk the mayonnaise, yoghurt, ranch seasoning and pepper until the mixture looks even before adding the chicken. This helps spread the seasoning through the salad rather than leaving concentrated patches.

Fold the tomatoes in gently after coating the chicken so they are less likely to split. Add the avocado only just before serving, as directed.

Look for an even coating

The salad is ready to mix when the dressing lightly coats the chicken and bacon without pooling heavily at the bottom of the bowl. Fold rather than beat the ingredients to keep the tomatoes and avocado from breaking up.

Chilling for at least 1 hour gives the flavours time to come together. The recipe does not specify cooking the turkey bacon, so use bacon that is ready to eat according to its packaging.

Plan the chilling time

The hands-on work is mainly whisking, chopping and folding, but the method calls for at least 1 hour of chilling before serving. Keep that rest in mind if you are preparing lunch or dinner to a schedule.

For the freshest texture, hold back the diced avocado until just before serving. If making the salad ahead, chill the chicken mixture and add the avocado later.

Ways to serve it

Sandwiches: Spoon the salad into bread or rolls for a filling lunch. Add crisp lettuce if you want to bring the classic BLT element more directly to the plate.

Lettuce wraps: Use large leaves to make a lighter, hand-held serving. You can also serve the salad over a bed of greens or alongside sliced vegetables.

Recipe notes & tips

• Shred the chicken into bite-sized pieces so it is easy to mix and serve.
• Whisk the dressing until smooth before adding the other ingredients.
• Fold in the tomatoes gently to help keep them whole.
• Add the avocado shortly before serving for the best texture.
• Allow at least 1 hour for chilling, as specified in the method.
• Check the turkey bacon packaging to make sure it is ready to eat before mixing it in.

Variations

• Add lettuce: Fold in finely shredded lettuce just before serving for a closer nod to a classic BLT.
• Serve on greens: Spoon the salad over fresh leaves for a no-bread option.
• Make lettuce wraps: Use sturdy lettuce leaves to hold individual portions.
• Add extra herbs: Sprinkle more fresh parsley over the salad before serving.
• Adjust the dressing: Use a little less mayonnaise and more Greek yoghurt for a tangier, less rich mixture.

Common mistakes to avoid

• Adding avocado too early: It can lose its fresh texture; fold it in just before serving.
• Mashing the tomatoes: Fold them gently so they stay in pieces.
• Skipping the chill: Allow at least 1 hour for the flavours to meld.
• Uneven seasoning: Whisk the ranch seasoning and pepper into the dressing before adding the chicken.
• Using bacon that needs cooking: Check its packaging and prepare it as directed before adding it to the salad.

How to store

Keep the salad covered in an airtight container in the fridge and use within 3 days. For the best texture, store the avocado separately and add it shortly before serving; this salad is best served cold rather than reheated.

Frequently asked questions