BLT Chicken Salad Sandwich Recipe

This creamy, crunchy BLT Chicken Salad Sandwich is made with tender rotisserie chicken, crispy bacon, and juicy tomatoes, ready in just 15 minutes. The salty snap of bacon folded directly into the cool, savory chicken mixture creates a texture contrast that makes every bite interesting. I love making this when I have leftover roast chicken and want a cafe-style lunch without leaving the house.

Better Than Takeaway

I used to buy a similar sandwich from a local deli, but I realized my homemade version tasted fresher and didn’t get soggy as quickly. The secret was mixing half the crumbled bacon right into the chicken salad itself rather than just layering strips on top. This distributes that smoky flavor throughout the entire mixture so you get a perfect balance in every bite.

My biggest mistake early on was assembling the sandwiches while the chicken or bacon was still warm, which melted the mayonnaise and made the bread greasy. Now I always ensure every ingredient is completely chilled before assembly, which keeps the salad firm and the lettuce crisp.

BLT Chicken Salad Sandwich Ingredients

• For the Salad:
• 2 cups cooked chicken, shredded or cubed
• 1/2 cup mayonnaise
• 6 slices bacon, cooked until crispy and crumbled
• 1 stalk celery, finely diced
• 2 tablespoons red onion, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon black pepper
• Salt to taste
• For Assembly:
• 8 slices sandwich bread (sourdough or whole wheat work well)
• 4 leaves green lettuce (Romaine or butter lettuce)
• 1 large tomato, sliced

How To Make BLT Chicken Salad Sandwich

1. Prep the Base: In a large mixing bowl, combine the shredded chicken, diced celery, and minced red onion until well distributed.
2. Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, pepper, and a pinch of salt.
3. Combine and Fold: Pour the dressing over the chicken mixture and stir to coat evenly, then gently fold in most of the crumbled bacon, reserving a little for garnish if desired.
4. Toast the Bread: Toast your bread slices until golden brown to ensure they stay sturdy under the filling.
5. Assemble the Sandwich: Layer a slice of toast with a lettuce leaf and tomato slices, then scoop a generous amount of chicken salad on top before closing with the second slice of bread.

Recipe Tips

• Chill your proteins: Make sure both the chicken and the cooked bacon are fully cooled before mixing with mayonnaise to prevent the sauce from breaking or becoming oily.
• Dry the tomatoes: Pat your tomato slices with a paper towel before assembling the sandwich to remove excess moisture that could make the bread soggy.
• Texture balance: Don’t skip the celery; it provides a necessary fresh crunch that cuts through the richness of the mayonnaise and bacon.

What To Serve With BLT Chicken Salad Sandwich

These sandwiches pair perfectly with a side of kettle-cooked potato chips or a crisp dill pickle spear to enhance the deli vibe. For a lighter option, a simple fruit salad with melon and grapes balances the savory richness of the bacon and mayo.

How To Store

Store the chicken salad mixture in an airtight container in the refrigerator for up to 3 days. Do not assemble the sandwiches until you are ready to eat, as the bread will become soggy if stored overnight.

FAQs

• Can I use Greek yogurt instead of mayo? Yes, you can substitute half or all of the mayonnaise with plain Greek yogurt for a tangier, lighter version.
• What is the best chicken to use? Rotisserie chicken is the easiest and most flavorful option, but poached chicken breasts or leftover baked chicken work great too.
• Can I freeze this chicken salad? No, mayonnaise-based salads separate and become watery when frozen and thawed, so it is best enjoyed fresh.
• How do I keep the bacon crispy in leftovers? If you plan to store leftovers, keep the bacon separate and stir it in just before serving to maintain its crunch.

Nutrition

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 920mg
• Total Carbohydrate: 26g
• Protein: 29g

BLT Chicken Salad Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Creamy, crunchy BLT Chicken Salad Sandwich loaded with crispy bacon bits, tender shredded chicken, and juicy tomatoes ready in just 15 minutes. This easy lunch recipe combines savory flavors with fresh textures for a satisfying meal that beats the deli counter every time.

Ingredients

• For the Salad:

• 2 cups cooked chicken, shredded or cubed

• 1/2 cup mayonnaise

• 6 slices bacon, cooked until crispy and crumbled

• 1 stalk celery, finely diced

• 2 tablespoons red onion, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon black pepper

• Salt to taste

• For Assembly:

• 8 slices sandwich bread (sourdough or whole wheat work well)

• 4 leaves green lettuce (Romaine or butter lettuce)

• 1 large tomato, sliced

Directions

• Prep the Base: In a large mixing bowl, combine the shredded chicken, diced celery, and minced red onion until well distributed.
• Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, pepper, and a pinch of salt.
• Combine and Fold: Pour the dressing over the chicken mixture and stir to coat evenly, then gently fold in most of the crumbled bacon, reserving a little for garnish if desired.
• Toast the Bread: Toast your bread slices until golden brown to ensure they stay sturdy under the filling.
• Assemble the Sandwich: Layer a slice of toast with a lettuce leaf and tomato slices, then scoop a generous amount of chicken salad on top before closing with the second slice of bread.