Chicken Salad BLT Sandwich Recipe
This Chicken Salad BLT is a tasty twist on the classic BLT sandwich, combining creamy chicken salad with crispy turkey bacon, fresh tomatoes, and crunchy romaine lettuce on toasted sourdough bread. It’s a perfect lunch or light dinner option that comes together quickly and offers a delicious balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing & Salad
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- 1 lemon, juiced
- Kosher salt and pepper, to taste
- 2 cups cooked, shredded chicken
- 2 green onions, thinly sliced
- 1 celery rib, diced
- 2 tablespoons finely chopped parsley
Others
- 8 to 10 slices turkey bacon
- 2 to 3 tomatoes, sliced
- 4 cups shredded romaine lettuce
- 8 slices sourdough bread, toasted
Instructions
- Prepare the dressing and chicken salad mixture: In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, sweet relish, lemon juice, and a pinch of kosher salt and pepper until smooth and well combined.
- Combine salad ingredients: Stir the shredded cooked chicken, sliced green onions, diced celery, and chopped parsley into the dressing. Taste and adjust seasoning with more salt and pepper if needed. Refrigerate for up to 3 days; flavors improve as it sits.
- Cook the turkey bacon: Heat a skillet over medium heat and cook turkey bacon until crispy and the fat is rendered. Remove and set aside.
- Prepare fresh ingredients: Chop the romaine lettuce, toast the sourdough bread slices, and sprinkle the tomato slices liberally with salt and pepper for enhanced flavor.
- Assemble the sandwiches: Spread about ¼ cup of the chicken salad on a toasted sourdough slice. Layer with tomato slices, followed by crispy turkey bacon, then shredded romaine lettuce.
- Serve: Top with the remaining toasted bread slice and serve immediately for the best texture and taste.
Notes
- The chicken salad can be made in advance and kept refrigerated for up to 3 days, allowing the flavors to meld.
- Use turkey bacon for a leaner alternative to traditional bacon, maintaining crispy texture.
- Adjust the number of tomato slices and lettuce according to personal preference.
- For a gluten-free version, substitute sourdough bread with gluten-free bread.
- If you prefer a richer taste, you can add a slice of cheese or an avocado layer when assembling the sandwich.
Find it online: https://lauracooks.com/chicken-salad-blt-sandwich-recipe/