Chicken Salad BLT Recipe – Crispy, Creamy & Customizable!
Chicken Salad BLT
Chicken Salad BLT
Ingredients
- ¼ cup mayo
- ¼ cup nonfat plain Greek yogurt
- 1 tablespoon Dijon-style mustard
- 1 tablespoon sweet pickle relish
- juice of 1 lemon
- kosher salt plus black pepper
- 2 cups fully cooked, finely shredded chicken
- 2 green onions, cut into thin rings
- 1 stalk celery, diced small
- 2 tablespoons fresh parsley, minced
- 8 to 10 strips bacon
- 2 to 3 medium tomatoes, cut into slices
- 4 cups romaine lettuce, shredded
- 8 slices sourdough bread, lightly toasted
Instructions
Step 1
In a medium bowl, grab a fork (or whisk if you’ve got one) and mix together the mayo, yogurt, mustard, relish, lemon juice, and a pinch each of salt and pepper. Keep stirring until it’s smooth and looks like a creamy, tangy base for your salad.
Step 2
Fold the warm shredded chicken into the mayo mixture until everything is evenly coated. Stir in the finely chopped red onion, diced celery, and a handful of fresh parsley leaves, saving just a few for garnish if you like. Give it a taste and sprinkle in more salt, black pepper, or a squeeze of lemon juice until the flavors taste bright and balanced. Cover the bowl and pop it in the fridge for at least 30 minutes so the flavors can relax and mingle—this salad actually tastes better the next day.
Step 3
Here’s the expanded Step 3 with warm, conversational instructions while keeping it clear and specific: --- **3. Crisp up the bacon until it’s golden and the fat has melted away, then get your lettuce chopped and the bread toasting.** Set a skillet over medium heat and let it warm for a minute before adding the bacon in a single layer—no overlapping pieces. Flip the strips every couple of minutes with tongs until they’re deep golden brown and the edges are just starting to crisp, about 6–8 minutes total. Transfer the bacon to a paper towel-lined plate to drain, but leave that rendered fat in the pan for now—it’s pure flavor gold. While the bacon works its magic, grab your romaine and chop it into rough, bite-sized pieces. Tear any wilted outer leaves and rinse if needed, then pat dry with a clean towel so it stays crunchy in every bite. Pop two slices of sourdough into a toaster set to medium or under the broiler for a minute or two, just until the edges blister and turn light golden. Slather one side of each toast with mayo while it’s still warm so the bread soaks up that creamy richness—no dry bites here.
Step 4
Sprinkle the halved cherry tomatoes with about ¼ teaspoon of kosher salt and a few grinds of freshly cracked black pepper. Tilt the bowl a couple of times so every cut side gets a light, even coating—no need to go crazy, just enough to wake up their sweetness. Let them sit for a minute while you check the toaster or set out plates; the salt will start to draw out tiny pools of juice that’ll add brightness to each bite.
Step 5
Here’s the expanded Step 5 for your "Chicken Salad BLT" recipe: --- Now it’s time to build your sandwich layer by layer. Start by grabbing two slices of your toasted bread—let that golden crust cool for just a minute so it doesn’t soften too quickly. Spread a generous ¼ cup of the chicken salad evenly across one slice, making sure every bite will be packed with flavor. Next, layer on a few ripe tomato slices, letting them peek out just a little. Fold your cooked bacon into neat strips and arrange them right on top of the tomatoes. Finish with a handful of crisp shredded lettuce, tucking it in so it stays put. Top with the second slice of bread, press gently, and admire your handiwork—this sandwich is ready to devour.
Step 6
Layer the remaining slice of crispy toast on top of your chicken salad, pressing down lightly so it hugs the filling. This final toast acts like a lid, keeping everything together while adding that perfect crunch you've been building toward. Take a moment to admire the golden edges peeking out—you've almost got a masterpiece on your hands. Now grab a sharp knife and slice the sandwich in half, either diagonally for that classic diner look or straight down the middle if you're feeling casual. Arrange both halves on a plate, maybe with a little extra baby spinach tucked underneath for a pop of color. There’s no need for fancy plating here—this beauty tastes as good as it looks.
Nutrition Information
My Tip
For the best texture, fold the shredded chicken into the dressing while it's still warm—this helps it soak up all those bright flavors and keeps the salad extra juicy.
Leftovers
Keep leftovers in a sealed container in the fridge for up to 3 days—it’ll stay fresh but the bread won’t get soggy. For the best bite, skip reheating; just assemble fresh when you’re ready.
Make It Your Own
Swap the chicken for shredded rotisserie turkey and add a teaspoon of smoked paprika to the mayo-yogurt mix for a smoky depth that pairs perfectly with the BLT’s crunch.