Chicken BLT Salad

Name: Chicken BLT Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup buttermilk; 2 tbsp pickle brine; 1/4 cup dill pickle (finely diced ); 1 tsp dill pickle seasoning (or to taste ); 1 tbsp fresh dill (finely chopped ); 2 tsp fresh chives (sliced thin ); salt and pepper (to taste ); 2 tbsp olive oil; 2 boneless, skinless chicken breast (seasoned with salt and pepper); 8 oz bacon; 8 cups curly leaf lettuce or other mixed greens; 4 radishes (sliced thin); 6 Compari tomatoes (quartered ); 1/2 small red onion (sliced thin); 2 avocado (sliced )

by Kristen Espino on May 16, 2025 (updated Jan 21, 2026)

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This Chicken BLT Salad takes everything you love about the classic sandwich and turns it into a fresh, summer-ready meal. Crisp leafy lettuce is piled high with juicy chicken, crispy bacon, sweet tomatoes, avocado, and sliced red onions. But what really pulls it all together is the homemade dill pickle ranch dressing — a creamy, tangy dressing loaded with chives, fresh dill, and pickle juice.

Chicken BLT salad with avocado, radish, red onions and homemade dill pickle ranch dressing.

Chicken BLT Salad is the kind of salad you make when friends are coming over and you want something easy, fresh, and a little unexpected. It’s colorful, full of texture, and looks beautiful served family style on a big platter. It’s hearty enough to hold its own as a main dish, especially when paired with something simple like grilled corn, fresh bread, and some refreshing iced tea.

If you’re in the mood for more refreshing salads, try my Blueberry and Strawberry Salad, Arugula Steak Salad with Cornbread Croutons, and Crispy Chicken Caesar Salad.

Why You’ll Love This BLT Salad

Great for make-ahead prep- The components can be cooked and stored separately, so all you have to do is layer and serve when you’re ready.
Endlessly customizable- Swap in avocado, grilled corn, or even some crumbled feta cheese. It’s one of those salads that’s easy to tweak based on what you have on hand or what’s in season.
Perfect for any occasion- Whether it’s a casual weeknight dinner or a laid-back summer brunch, this salad fits right in.
Dill pickle ranch dressing- It’s creamy, herby, and a little tangy. It has just the right amount of pickle flavor, which ties everything together.

Dill Pickle Ranch Dressing

The dill pickle ranch dressing is what truly elevates this salad. The brine gives it that signature tang, while the fresh dill and chives adds a burst of herbaceous flavor. For an extra punch of pickle goodness, Trader Joe’s Dill Pickle Seasoning is the perfect addition.

What’s great about this dressing is how versatile it is. It’s not just for salad, it makes a fantastic dip for fresh veggies, crispy potato chips, or even as a topping for baked potatoes. Whether you’re using it to dress this salad or as a condiment for your favorite snacks, it’s a crowd-pleasing addition to almost any meal.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

Lettuce- I like to use curly leaf lettuce, but you can butter lettuce or romaine.
Bacon- Use a thick-cut bacon for extra crunch, or swap in turkey bacon if you prefer.
Tomatoes- Cherry or grape tomatoes are ideal for their sweetness, but any ripe, juicy tomatoes will do, just cut them into bite-sized pieces.
Red onion- Thinly sliced. To take the sharpness out of red onions, soak them in cold water for 10-15 minutes before using. If you want something milder, try quick-pickling them.
Radishes- Crisp, refreshing and adds a pop of color to the salad.
Avocado- Adds creaminess to the salad. No avocado? Try sliced cucumbers for some added crunch.
Dill pickles- Chopped pickles bring in that briny bite. Keeping the pieces small helps them blend into the salad and dressing more evenly.
Mayonnaise, sour cream, and buttermilk- The trio forms the creamy base of the dressing. You can sub plain Greek yogurt for the sour cream, or use all mayo if you prefer.
Pickle juice- Don’t skip it! It gives the dressing a delicious tang.
Dill pickle seasoning- Optional, but highly recommended for that extra layer of flavor. If you don’t have it, a pinch of garlic powder and dried dill can help mimic the taste.
Fresh dill and chives- These herbs brighten everything up. If you don’t have chives, finely chopped green onion works too.

Step By Step Instructions

STEP 1: Make the dressing. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, pickle juice, diced pickles, dill pickle seasoning, chives, and dill. Then, taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Mayo, sour cream, dill pickle seasoning, fresh dill, chives, dill pickle, pickle brine, and buttermilk.

STEP 2: Cook the bacon. Preheat oven to 375℉. Then, line a baking sheet with foil and place a wire rack on top. Lay the bacon strips in a single layer on the rack. Bake for 15-20 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to cool, then chop or crumble.

STEP 3: Cook the chicken. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. You can grill them, pan-sear them, or even use leftover cooked chicken. Let them rest for a few minutes, then slice thinly.

STEP 4: Assemble the salad. Layer the greens on a large platter or big bowl. Then, top with the tomatoes, onion, avocado, radishes, bacon, and sliced chicken. Drizzle the ranch dressing over the top, or serve it on the side.

Make-Ahead

This salad is perfect for prepping in advance, especially if you’re entertaining or just trying to get ahead on dinner.

Bacon- Cook and crumble the bacon up to 3 days ahead. Store it in an airtight container in the fridge and rewarm it slightly in a skillet or oven to make it crispy again.
Chicken- You can cook the chicken 1-2 days in advance and slice it just before serving. It’s delicious warm or cold.
Dressing- The dill pickle ranch actually gets better after a day in the fridge. Make it ahead and store in a jar or container. It’ll keep for about 4-5 days.
Veggies- You can slice the tomatoes, radish and onions a day ahead. Just keep them in separate containers so they stay fresh. Wait to slice the avocado until just before serving.
Greens- Wash and dry your greens (if needed) ahead of time, then store them in a salad spinner or container lined with paper towels to keep them crisp.

Expert Tips

Use a wire rack for bacon. It helps the bacon cook evenly and stay crispy while the grease drips away.
Finely chop the pickles. Smaller pieces blend better into the salad and dressing without being overpowering.
Layer, don’t toss. Assembling the salad in layers (especially on a platter) keeps everything looking fresh and prevents the delicate greens from getting soggy.
Serve the dressing on the side for a crowd. Let everyone add as much (or as little) as they like—it also keeps leftovers fresher.

Pan-seared chicken breast drizzled with homemade pickle ranch dressing.

Frequently Asked Questions

What’s the best type of lettuce to use?

You can use curly leaf lettuce, romaine, baby spinach, little gem, or butter lettuce. Avoid delicate greens like spring mix, as it can wilt quickly under the warm toppings and heavier dressing.

Can I use store-bought ranch instead of homemade?

Yes, you can! To make it taste like dill pickle ranch, mix in a few spoonfuls of pickle juice and some chopped dill pickles. A sprinkle of fresh dill and chives helps tie it all together.

What if I don’t like dill pickles?

If pickles aren’t your thing, you can use a regular ranch dressing or try a different flavor variation like honey mustard, thousand island, or balsamic vinaigrette.

What kind of chicken works best?

Grilled or pan-seared chicken breasts are both great options, but you can also use chicken thighs if you prefer. Rotisserie chicken works in a pinch, and even leftover chicken from another meal can be repurposed here.

How do I keep the bacon crisp in the salad?

Let the bacon cool completely on a paper towel-lined plate after cooking. This helps absorb the extra grease so the bacon stays crispy. Then, toss the bacon into the salad right before serving to avoid sogginess.

Storing

This Chicken BLT Salad is best served fresh, especially if the lettuce hasn’t been dressed yet. Once the dressing is added, the greens can wilt quickly, so if you’re planning to prep ahead or store leftovers, keep everything separate. The dill pickle ranch dressing will keep well in a sealed jar or container for up to 5 days, just give it a good shake or stir before using.

More Easy and Flavorful Salad Recipes

Arugula Quinoa Salad

Crispy Prosciutto Salad with Apples and Feta

Thai Chicken Noodle Salad

Crispy Chickpea Cucumber Feta Salad

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