This Chicken Salad with Bacon, Lettuce, and Tomato Recipe brings the familiar flavors of a BLT into a creamy, satisfying chicken salad.
Tender chicken, smoky bacon, juicy tomatoes, and crisp lettuce come together with a simple lemon-Dijon dressing. Each bite has a little crunch, a little creaminess, and plenty of flavor.
It is an easy lunch to make with leftover cooked chicken or a rotisserie chicken. Serve it in bowls, tuck it into toasted bread, or spoon it into lettuce cups.
The trick is to chill the creamy chicken mixture first, then add the bacon and vegetables shortly before serving so everything keeps its best texture.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 10 minutes for the bacon
- Chilling time: 30 minutes
- Total time: 1 hour
- Servings: 4
- Serving size: One-quarter of the finished salad
- Chicken preparation: Uses cooked, chilled chicken; cooking and cooling raw chicken requires additional time
Ingredients
For the salad
- 3 cups cooked, skinless chicken breast, diced or shredded (about 420 grams)
- 6 slices regular-cut bacon, raw
- 4 cups chopped romaine lettuce (about 180 grams)
- 1 cup cherry tomatoes, halved (about 150 grams)
- ½ cup finely diced celery
- ¼ cup finely diced red onion
For the dressing
- ⅓ cup regular mayonnaise
- ¼ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon fine salt
The mayonnaise gives the dressing its creamy texture, while Greek yogurt adds a gentle tang. Lemon juice brightens the mixture, and Dijon mustard gives it a savory finish without overwhelming the bacon or chicken.
Directions
1. Cook the bacon
Arrange the bacon slices in a large, unheated skillet in a single layer. Place the skillet over medium heat and cook for approximately 8–12 minutes, turning occasionally, until the bacon is browned, cooked through, and crisp. Work in batches if the slices overlap.
Transfer the bacon to a plate lined with paper towels. Let it cool, then chop it into small pieces. Keep it separate from the chicken mixture until serving.
2. Prepare the chicken
Cut the chilled, cooked chicken into small, even pieces, or shred it into short strands with two forks. Bite-size pieces make the salad easier to mix and eat.
If using rotisserie chicken, remove the skin and bones before measuring. Start with chicken that has been refrigerated promptly after cooking.
If preparing chicken from raw, cook it to an internal temperature of 165°F (74°C), then refrigerate promptly in shallow containers until chilled.
3. Wash and dry the vegetables
Rinse the lettuce and tomatoes under running water. Dry the lettuce thoroughly with a salad spinner or clean kitchen towel, then chop it into bite-size pieces.
Halve the cherry tomatoes. If they release a lot of juice, let them drain briefly and pat their cut surfaces with a paper towel. Finely dice the celery and red onion so their flavor spreads evenly throughout the salad.
4. Mix the dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, pepper, and salt.
Stir until smooth, scraping the bottom and sides of the bowl. The dressing should be creamy but easy to fold through the chicken.
5. Combine the chicken mixture
Add the chicken, celery, and red onion to the dressing. Fold gently with a large spoon or spatula until the ingredients are evenly coated.
Taste a small spoonful. Remember that the bacon will add salt later, so avoid adding extra salt at this stage. If you prefer a brighter flavor, add a small squeeze of lemon juice.
6. Chill for 30 minutes
Cover the bowl and refrigerate the chicken mixture for 30 minutes. This gives the onion, mustard, and lemon time to flavor the dressing.
Keep the prepared lettuce, tomatoes, and cooled bacon in separate covered containers in the refrigerator while the chicken mixture chills.
7. Assemble and serve
Just before serving, gently fold the tomatoes and most of the bacon into the chicken mixture.
Divide the lettuce among four bowls, then spoon the chicken salad over it. Sprinkle the remaining bacon on top. Serving the mixture over the lettuce helps preserve its crunch.
For sandwiches, layer the lettuce onto toasted bread before adding the filling. Assemble only the portions you plan to eat immediately.
Tips for the Chicken Salad with Bacon, Lettuce, and Tomato Recipe
- Dry the lettuce well: Water clinging to the leaves can thin the dressing and collect at the bottom of the bowl. A few extra minutes of drying makes a noticeable difference.
- Add bacon at the last moment: Crisp bacon gradually softens in the creamy dressing. Keep some aside for topping, especially if you enjoy a stronger crunch.
- Choose firm, ripe tomatoes: Cherry tomatoes hold their shape well. If using larger tomatoes, remove the watery seed pockets before dicing and measure 1 cup.
- Keep the chicken pieces small: Large chunks are harder to coat evenly and can make sandwiches difficult to eat. Aim for pieces roughly ½ inch across.
- Adjust the onion flavor: For milder onion, soak the diced pieces in cold water for 5–10 minutes, then drain and dry thoroughly before adding.
- Try different serving options: Enjoy the salad over romaine, inside a wrap, or on toasted whole-grain bread. Bread, wraps, and additional toppings will change the nutrition estimates.
Storage Instructions
Refrigerate the salad in an airtight container at 40°F (4°C) or below. Use within 3–4 days, counting from when the chicken was originally cooked. Mixing older cooked chicken into a fresh salad does not restart its storage time.
Refrigerate within two hours of preparation or serving, or within one hour when temperatures exceed 90°F (32°C). Discard portions left out beyond those limits.
For the best texture, store the chicken mixture, lettuce, tomatoes, and bacon separately. You can prepare the dressed chicken mixture one day ahead, then assemble individual portions when needed.
Once assembled, the salad tastes best the same day because the lettuce wilts and the tomatoes release moisture. Freezing the finished salad is not recommended for quality: the dressing may separate, and the vegetables lose their crispness.
Nutrition Facts
Estimated per serving, based on four equal portions:
| Nutrient | Estimated amount |
|---|---|
| Calories | 405 |
| Protein | 39 g |
| Carbohydrates | 7 g |
| Total fat | 24 g |
| Saturated fat | 5 g |
| Fiber | 2 g |
| Sodium | 620 mg |
Estimates include all listed ingredients, with the bacon cooked and drained. They exclude bread, wraps, and optional additions. Actual values vary with the chicken, bacon thickness, mayonnaise brand, and portion size.
