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Million Dollar BLT Chicken Salad - Creamy, Crunchy, And Totally Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup cherry tomatoes, quartered (or 1 large ripe tomato, diced and seeded)
  • 1 cup romaine or iceberg lettuce, finely chopped
  • 1/3 cup red onion, finely diced (optional but adds bite)
  • 2 tablespoons fresh chives or green onions, thinly sliced
  • 1/2 ripe avocado, diced (optional “million dollar” touch)
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt (or sour cream)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice (plus more to taste)
  • 1 small garlic clove, grated or very finely minced
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste

Method
 

  1. Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate. Once cool, crumble. Reserve 1 to 2 teaspoons of bacon drippings if you like for extra flavor.
  2. Prep the chicken: Shred or dice the cooked chicken into bite-size pieces. Aim for uniform size so every bite feels balanced.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, garlic, smoked paprika, and a pinch of salt and pepper. If using, whisk in a little reserved bacon fat for richness.
  4. Fold in the chicken: Add the chicken to the bowl and stir until well coated. Taste and adjust with more lemon, salt, or pepper.
  5. Add BLT elements: Gently fold in the crumbled bacon, tomatoes, and red onion. Save a little bacon for topping if you want a nice finish.
  6. Stir in greens last: Fold in the chopped lettuce and chives. If using avocado, add it now and mix gently so it stays in chunks.
  7. Chill briefly: Cover and refrigerate for 15–20 minutes to let the flavors settle. This step deepens the taste and firms up the texture.
  8. Serve: Spoon onto toasted sourdough, tuck into lettuce wraps, roll in a tortilla, or serve over mixed greens. Finish with a grind of black pepper and a squeeze of lemon.