The Chicken and Avocado BLT Salad brings together nostalgia and modern flavor in a single, satisfying bowl. Rooted in the ever-popular American BLT sandwichโbacon, lettuce, and tomatoโthis salad reimagines the diner favorite for todayโs health-conscious and flavor-seeking eater. It retains the salty crispiness of bacon, the juicy pop of ripe tomatoes, and the cool crunch of romaine, but refreshes tradition by swapping bread for greens and adding creamy avocado and rotisserie chicken for richness and protein.
The origins of the BLT stretch back to the early 20th century, when diners and lunch counters across America elevated the simple bacon sandwich with the addition of crisp lettuce and fresh tomato. It quickly became a staple of American comfort foodโeasy to prepare, visually appealing, and endlessly comforting. This salad channels that same spirit of accessibility and indulgence but updates the format into a fresh, nutritious main course.
The addition of avocado is a nod to California cuisine, which celebrates wholesome ingredients and creamy textures without sacrificing flavor. Avocados not only deliver heart-healthy fats and buttery flavor, but they also bring the perfect counterpoint to the smokiness of bacon and the refreshingly tangy dressing. Rotisserie chicken, meanwhile, adds savory depth and substance to round out the meal, making the dish filling enough for lunch or a light dinner.
A key element that separates this salad from others is the homemade dressingโa hybrid between creamy ranch and tangy buttermilk vinaigrette. Blended with Greek yogurt for protein and tang, Dijon for bite, honey for a whisper of sweetness, and lemon juice for brightness, itโs light enough to let the other ingredients shine, yet complex enough to tie them all together. A hint of smoked paprika and fresh chives echo the flavors of the bacon and greens, amplifying the saladโs smoky-herby core.
Texture is central to this recipeโs success. Crisp romaine acts as the cool, firm base; crunchy garlic croutons mimic the toasty edge of the original sandwich bread; juicy cherry tomatoes and delicate red onion add sharpness; and creamy avocado wraps each bite in velvet. The bacon remains the star, its salty shards providing punch and savory decadence throughout.
The beauty of this salad is how easily it adapts to modern life. Itโs quick enough for a weeknight dinner (just 30 minutes from start to finish), customizable for special diets (swap in gluten-free croutons or nuts), and ideal for meal prepping with the dressing made ahead. Even the bacon can be cooked in advance and briefly recrisped.
In the end, the Chicken and Avocado BLT Salad is a celebration of contrasts: hot and cold, crisp and creamy, smoky and tangy. It satisfies like comfort food but eats like a wellness-forward dish. Whether youโre craving the familiar taste of a BLT or looking for a lunch that feels indulgent without derailing your day, this salad covers all the basesโproof that reinvention can honor tradition while elevating it.
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
- Chefโs 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.