This chicken salad BLT combines two sandwich classics into one irresistible meal. It’s satisfying, full of flavor, and easily customized to suit your taste. Simple to prepare and sure to become a favorite.
New sandwich alert!
This chicken salad BLT brings together crisp bacon, ripe tomato, crunchy romaine and a straightforward, creamy chicken salad on toasted sourdough. The combination is comforting, bright and perfectly balanced — the bacon and tomato give bold flavor while the chicken salad adds creaminess and body.
I’ve been thinking about this mashup for a long time, and when I finally made it I realized how well the elements play together. The key is keeping the chicken salad classic and simple so the other familiar BLT components can shine.
While I enjoy many variations of chicken salad — from sweet and spicy to tangy and crunchy — this sandwich benefits most from a relatively traditional mix: a touch of mayo, a bit of Greek yogurt to brighten, Dijon for a hint of tang, a little relish for sweetness, and a squeeze of lemon. Rotisserie or leftover roast chicken makes this quick to pull together. Add green onions and parsley for freshness; celery is optional if you like crunch.
In this sandwich, think of the chicken salad as the main spread rather than an add-on. That helps the sandwich feel balanced: the chicken provides substance, the bacon adds smoky saltiness, the tomatoes bring juiciness, and the romaine gives crunch. Keep flavors clean and the textures varied for the best bite.
To assemble, keep steps simple:
- Toast slices of sourdough.
- Spread a generous portion of chicken salad on one slice.
- Top with well-seasoned tomato slices.
- Add crispy bacon.
- Finish with shredded romaine and the second piece of toast.
Why this works
The sandwich balances creaminess with crisp and fresh elements. The chicken salad doubles as the sandwich spread, so extra mayo is optional. Toasted bread offers a pleasing contrast — golden, slightly dry toast holds up to the fillings and adds a toasty note that complements the bacon. If you prefer a saucier sandwich, spread a little extra mayo on the toast, but the chicken salad itself usually provides enough moisture and flavor.
The texture is outstanding: creamy chicken salad, crisp bacon, juicy tomato, and crunchy romaine. It’s also very filling, making it perfect for a hearty lunch or an easy dinner. You can scale the recipe down for smaller sandwiches or make mini versions for a gathering. Leftover halves pair beautifully with a light arugula salad.
Chicken Salad BLT
Chicken Salad BLT
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- Juice of 1 lemon
- Kosher salt and black pepper, to taste
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 green onions, thinly sliced
- 1 celery rib, diced (optional)
- 2 tablespoons finely chopped parsley
- 8–10 slices bacon
- 2–3 tomatoes, sliced
- 4 cups shredded romaine lettuce
- 8 slices sourdough bread, toasted
Instructions
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, sweet relish, lemon juice and a pinch of salt and pepper.
- Stir in the shredded chicken, green onions, celery (if using) and parsley. Taste and adjust seasoning. Store in the fridge for up to 3 days; flavors meld and improve as it rests.
- Cook bacon in a skillet until crispy. Drain on paper towels. Chop romaine and toast the sourdough.
- Season tomato slices with a little salt and pepper.
- To assemble each sandwich, spread about 1/4 cup of chicken salad on a slice of toasted sourdough. Top with tomato slices, bacon and shredded romaine.
- Top with the remaining slice of toast, press gently and serve immediately.
Share your version
If you make this sandwich, take a photo and share it with friends or serve it alongside a leafy salad for a complete meal. I appreciate hearing how you customize it — swap herbs, add a little crunch or try different breads to make it your own.
How good is that!