This is a big main-course salad built around the classic BLT combination โ crispy bacon, ripe tomatoes, and romaine โ with shredded rotisserie chicken and diced avocado added for substance. The homemade buttermilk dressing comes together in under a minute and does real work tying everything together. Itโs ready in 30 minutes and filling enough that nobody asks what else is for dinner.
Why this recipe works
Two things make this salad hold together instead of falling apart. First, baking the bacon on a rack over a sheet pan renders the fat evenly and keeps the slices flat โ you get consistently crispy pieces that stay crunchy longer than pan-fried bacon, which tends to curl and cook unevenly. Second, the dressing uses both mayonnaise and Greek yogurt as its base. Mayo gives it the fat that helps it cling to romaine leaves; yogurt adds enough acidity to keep the flavor from going heavy. The result is a dressing with actual body โ it coats rather than pools at the bottom of the bowl.
Shopping notes
- Rotisserie chicken: Any store-bought rotisserie bird works. If you have leftover roasted or poached chicken, use that instead โ about 2 cups shredded is all you need.
- Buttermilk: If you donโt have buttermilk, mix ยผ cup whole milk with ยพ teaspoon white vinegar or lemon juice, stir, and let it sit for 5 minutes. It works just as well here.
- Greek yogurt: Plain regular yogurt (not low-fat) is a fine substitute. Avoid flavored varieties.
- Garlic croutons: Store-bought is completely fine. In a pinch, cube any sturdy bread, toss with olive oil and a pinch of garlic powder, and toast in a 375ยฐF oven for 10 minutes.
- Smoked paprika: Optional in the recipe, but worth using if you have it โ it reinforces the bacon flavor in the dressing without adding heat.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. Store the dressing separately in a sealed jar in the fridge for up to 4 days. Keep the croutons in a zip bag at room temperature; theyโll stay crisp for 2 days. Store the bacon crumbles in a separate container in the fridge for up to 3 days and give them 30 seconds in a dry skillet over medium heat to re-crisp before serving. The avocado is the most time-sensitive component โ dice it just before eating and donโt store cut avocado in the assembled salad. Dressed romaine will be soggy within an hour, so if youโre prepping ahead, keep every component separate and assemble right before you eat.
Common problems and fixes
- Dressing tastes flat: Add salt in small increments and taste after each addition โ under-seasoning is the most common reason a dressing disappoints. A small extra squeeze of lemon juice also sharpens the whole thing quickly.
- Avocado turns brown before serving: Toss the diced avocado with a teaspoon of lemon juice as soon as you cut it. It wonโt prevent browning indefinitely, but it buys you 30โ45 minutes.
- Romaine is wet and the dressing slides off: Dry the chopped leaves thoroughly โ spin them in a salad spinner, then spread on a clean kitchen towel for a few minutes. Wet greens dilute the dressing and make everything watery.
- Bacon softens by the time you serve: Donโt add the bacon to the bowl until the last minute. If itโs been sitting, a quick 30-second pass in a dry skillet brings the crunch back.
- Salad tastes one-note: Red onion is doing a lot of the sharpness work here. If yours is very mild, soak the slices in cold water for 10 minutes, drain, and pat dry โ this removes the harsh edge while keeping the bite.
Chicken and Avocado BLT Salad
Equipment
- Rimmed sheet pan
- Parchment paper or foil
- Wire rack (optional)
- Paper towels
- Small mixing bowl
- Large mixing bowl
- Whisk
- Tongs
- Chef's Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Bacon
- 8 slices thick-cut bacon (about 8 oz)
- 1 tbsp reserved bacon drippings optional, from cooked bacon
For the Dressing
- โ cup mayonnaise good-quality
- ยผ cup buttermilk well-shaken
- 2 tbsp plain Greek yogurt 2% or whole milk
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic small, finely grated
- ยพ tsp kosher salt to taste
- ยฝ tsp freshly ground black pepper
- ยผ tsp smoked paprika optional
- 1 tbsp fresh chives finely snipped
For the Salad
- 6 cups romaine hearts chopped, well dried
- 1 ยฝ cups cherry tomatoes halved
- 2 cups rotisserie chicken skin removed, shredded
- 2 medium avocados ripe but firm, diced
- โ cup red onion very thinly sliced
- 1 cup garlic croutons store-bought or homemade
Instructions
- Crisp the bacon: Preheat the oven to 400ยฐF / 200ยฐC. Line a rimmed sheet pan with parchment or foil. Arrange the bacon in a single layer and bake for 12โ14 minutes, or until deep golden and crisp. Transfer to a wire rack or paper towels to drain; cool 5 minutes, then crumble. If desired, reserve 1 tbsp warm drippings for the dressing.
- Whisk the dressing: In a small bowl, whisk together mayonnaise, buttermilk, Greek yogurt, lemon juice, Dijon, honey, grated garlic, kosher salt, black pepper, and smoked paprika until smooth and emulsified, 30โ45 seconds. Stir in the chives and, if using, the bacon drippings. Refrigerate while you prep the salad.
- Prep the salad components: Chop the romaine into bite-size pieces and dry thoroughly. Halve the cherry tomatoes and thinly slice the red onion. Dice the avocados just before assembling; to prevent browning, toss the cubes with a spoonful of the dressing.
- Toss the salad: In a large mixing bowl, combine romaine, tomatoes, shredded chicken, red onion, and croutons. Drizzle over half the dressing and toss gently with tongs until evenly coated, about 30 seconds.
- Finish and serve: Fold in the avocado, then scatter the crumbled bacon over the top. Drizzle with additional dressing to taste and finish with a few grinds of black pepper. Serve immediately while the bacon remains snappy.
Notes
Chefโs Tips
- Cold, well-dried lettuce gives the best crunch and helps the dressing cling without weighing leaves down.
- Air-fryer option: Cook bacon at 375ยฐF / 190ยฐC for 8โ10 minutes, shaking once, until crisp.
- Make-ahead: Dressing keeps 4 days refrigerated; bacon can be cooked 1 day ahead and recrisped briefly in a 350ยฐF / 175ยฐC oven for 3โ4 minutes.
- Gluten-free: Use gluten-free croutons or toasted nuts for crunch.
- Assembly smart: Dress the base (lettuce, tomato, chicken) first, then fold in avocado and top with bacon so they stay intact and crisp.
- Season to taste: Tomatoes and bacon vary in saltinessโtaste after tossing before adding extra salt.
Nutrition
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Yes, but reduce the oven time to 9โ11 minutes and watch it closely. Thin bacon crisps faster and can go from done to burnt quickly; the crumbles will also be smaller, which is fine.
Can I make this salad without a rotisserie chicken?
Absolutely โ canned chicken works in a pinch, though the texture is softer. Drain it well and pat it dry before adding it to the bowl so it doesnโt water down the dressing.
My avocados arenโt ripe yet. What can I do?
Leave them at room temperature for 1โ2 days; placing them in a paper bag with a banana speeds it up. If youโre making this today and your avocados are still firm, substitute with a handful of extra cherry tomatoes or thin-sliced cucumber for a similar fresh element.