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This delightful creamy chicken salad is fantastic for those rushed lunches or a light evening meal that'll leave you feeling really satisfied. The savory bacon and ripe tomatoes bring that classic sandwich flavor to a tossed salad, all drizzled with a tangy mayo dressing that enhances the taste even more. I love making this when I’m in the mood for something filling that’s still nice and refreshing.
The flavor that caught my attention was how the salty bacon made leftover chicken taste amazing. I cooked this when I got back from a long trip to clear out my fridge, and I was blown away by how much my family loved it and asked for more.
Ingredients
- Boneless skinless chicken breasts: Adds lean protein to this dish, look for firm, plump breasts without too much liquid
- Bacon: Brings a rich flavor and satisfying crunch, go for thick-cut bacon that smells smoky
- Green onion: Gives a bright and zesty freshness, pick bunches with crisp green tops and no wilting
- Cherry tomatoes: For juicy bursts and color, sweeter is better, so check for firm skins
- Mayonnaise: Blends everything with creaminess, choose a brand made with real eggs for texture or homemade for more flavor
- Black pepper: Enhances all the flavors, freshly cracked is the best if you can
Instructions
- Simmer with a Lid:
- After it boils, lower the heat to a gentle simmer and cover with a lid. Simmer for fourteen minutes until the meat is juicy and tender.
- Prepare Dressing:
- Mix mayonnaise, green onion, and black pepper together in a small bowl. Whisk until smooth, so it coats everything well.
- Cook the Bacon:
- While chicken simmers, cook the bacon strips in a skillet over medium-low heat. Turn them occasionally for even crispness and avoid burning. Once done, pat them dry with paper towels, then chop into small bits.
- Chill or Serve:
- Serve right away for a warm flavor, or chill in the fridge for at least thirty minutes for a cool and creamy taste.
- Assemble the Salad:
- In a large bowl, mix the shredded chicken, mayonnaise mixture, quartered cherry tomatoes, and chopped bacon. Stir well until everything is evenly coated.
- Poach the Chicken:
- Put chicken breasts in a medium saucepan and completely cover with cold water. Ensure water is at least an inch above the chicken.
- Bring to a Boil:
- Put the pan on the stove uncovered. Turn the heat to high and let the water come to a rolling boil.
- Shred Chicken:
- Take the chicken out of the pot and put it on a plate or cutting board. Use two forks to shred it into small pieces for easier mixing and eating.
- Enjoy and Store:
- Dig in right away or move to an airtight container. It stays delicious for up to four days in the fridge.
I always enjoy using great bacon in this salad because its smoky richness really makes plain chicken shine. One time I made a double batch for a family picnic, and it vanished faster than any other dish!
Storage Tips
Store the salad in an airtight container in the refrigerator to keep it fresh. Add a squeeze of lemon or a bit more mayonnaise after a couple of days if you need to perk it up. This dish is perfect for make-ahead lunches since the bacon flavor gets better overnight.
Ingredient Substitutions
If you’re short on time, you can swap in rotisserie chicken for cooked breasts. Turkey bacon or plant-based bacon are good alternatives for different diets. If cherry tomatoes aren’t available, chopped regular tomatoes work too, but drain the excess juices to keep the salad from getting watery.
Serving Suggestions
Serve it on fresh lettuce for a BLT chicken salad wrap. Pile it onto crunchy whole grain toast or stuff it into a halved avocado for something fancy. It’s also great as a dip for celery or bell pepper sticks!
Cultural or Historical Context
The BLT sandwich became a hit back in early twentieth-century America, mixing beloved breakfast bacon, summer tomatoes, and crisp lettuce. This chicken salad version keeps those classic flavors alive while modernizing it for busy lifestyles and dietary needs.
Seasonal Adaptations
For a refreshing summer twist, toss in diced cucumber or bell pepper. Add fresh herbs like tarragon or parsley during spring. In the fall, sweet roasted potato cubes can give it a hearty touch.
Success Stories
A buddy brought this to a potluck, and everyone was asking for the recipe on napkins. My neighbor prepped it before a camping trip and said it held up great for three days in the cooler. You can make this your own in so many ways!
Freezer Meal Conversion
While it’s best fresh, you can freeze the cooked shredded chicken and bacon mixture in a freezer bag. After thawing, mix it with chopped tomatoes and fresh dressing for a taste just like it was made today.
This chicken salad is colorful, tasty, and super easy to tweak according to your preferences. Give it a shot for your weekday lunch or as a satisfying picnic dish that won’t let you down.
Common Recipe Questions
- → What type of chicken works best?
For juicy and lean flavor, boneless, skinless chicken breasts are your best bet. Thighs can be swapped in for even more tenderness.
- → How do I keep the bacon crisp?
After frying, drain the bacon on a towel and add it to the bowl just before serving so it stays crunchy.
- → Can I use a different dressing instead of mayonnaise?
If you want a lighter or dairy-free option, Greek yogurt or avocado-based dressings work great.
- → How long does it stay fresh in the fridge?
For the best freshness and flavor, keep it in an airtight container for up to four days.
- → Is it suitable for meal prep?
Definitely! You can make it ahead and pack it for quick lunches or snacks all week.
- → How can I serve this salad?
It’s tasty on its own, in lettuce wraps, or stuffed into halved avocados or bell peppers.