This BLT Chicken Salad Sandwich is way better than traditional chicken salad…
When I was in college, I would go to the local Starbucks to study a few times a week. I’d usually get some sort of latte and a BLT chicken salad sandwich. Well, I was at Starbucks the other day, craving a BLT chicken salad sandwich, when found out it had been discontinued. My heart was broken, so I decided to make it myself. It’s pretty simple to make, and it doesn’t involve grapes. Why do people add grapes to chicken salad? Fun fact, I hardly ever eat grapes because I’m petrified that my dog is going to die (F.Y.I. dogs aren’t supposed to eat grapes).
You’ll love it because it’s…
You can find the full recipe and nutritional data at the bottom of the page.
Prep the tomatoes and cook the bacon…
First off, the easiest way to cook bacon is in the oven. Just preheat your oven to 400 degrees; then, line a baking sheet with aluminum foil, and lay the bacon onto the pan. Cook it in the oven for about 20 mins, flipping the strips at the halfway point. For this recipe, the bacon should be extra crispy because the bacon will soak up the mayo. Once the bacon is done, drain onto a paper towel to cool, then crumble into bacon bits.
Next, cut two medium tomatoes into thick slices, and place onto baking sheet. Coat the tomatoes with oil and season with a pinch of salt and pepper. Set the broiler to high, then place the baking sheet on the top rack of the oven; you want the baking sheet as close to the broiler as your oven allows. Roast for about 5 minutes until the tomatoes blister, slightly (see photo). Make sure to watch the oven closely, rotating the pan every couple of minutes. When the tomatoes are done, set them aside to cool. Once they are cooled, chop into large chunks. The tomatoes will “disintegrate” after you mix it into the chicken salad, so there is no need to be precise.kk
Mix the ingredients…
Next, In a large bowl, mix together shredded chicken, crumbled bacon, tomatoes, basil, lemon zest, and mayo; I used garlic mayo. If you’d like, you can add in a half a teaspoon of minced garlic in lieu of garlic mayo. After, season with salt, pepper and lemon juice to taste. Before serving, refrigerate for 30 minutes; then, serve on lightly toasted bread with lettuce or mixed greens. That’s it! Your new favorite chicken salad sandwich recipe!
Use up leftover chicken with these Chicken and Black Bean Tacos pictured below, by filling out the form below, and I will send the recipe right to your inbox!
[wd_hustle id=”chicken-black-bean-tacos” type=”embedded”]
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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
- 2 c. shredded chicken
- 4 -5 slices of cooked bacon, crumbled
- 2 medium tomatoes, thick sliced
- 1 tsp olive oil/pinch of salt and pepper
- ¼ c. mayo, I used garlic mayo
- 2 tbsp fresh basil, chopped
- Zest of one lemon
- 1 lemon wedge
- Salt and pepper to taste
- Lay thickly sliced tomatoes onto baking sheet. Coat with oil and season with a pinch of salt and pepper.
- Broil tomatoes on high for about 5 mins (see photo above). Let cool then roughly chop.
- In a large bowl, add shredded chicken, crumbled bacon, tomatoes, mayo, basil, lemon zest. Mix.
- Season with salt, pepper and lemon juice to taste.
- Refrigerate for 30 mins before serving.
- Serve on lightly toasted bread with lettuce/greens.
If you want to keep the bacon crispy, you can top the chicken salad with slices of bacon instead of mixing it in.