This BLT chicken salad is perfect for when you’re cleaning out the fridge and using up leftover chicken. I had a jar of sundried tomatoes and some green onions that were about to turn in the back of my crisper, and no one seemed to want the last pieces leftover rotisserie chicken, either.

chicken salad sandwich with skewer and lettuce on a blue plate this recipe

The first time I thought to make this, I used fresh tomatoes instead. It was really good the first day, but it didn’t take longer than overnight for the tomatoes to weep. All that extra water made for a soggy and sad looking BLT chicken salad.

Fortunately, substituting sundried tomatoes not only eliminated the moisture problem, the flavor was so much better! Rich and more tomato-y and perfect with the bacon. After letting the leftovers sit overnight in the fridge, the flavors were even more pronounced.

The buttermilk mayo is a copycat of Shake Shack’s herbed buttermilk mayo that they put on their Chick’n Shack sandwiches. I make it for a lot of things, but it went especially well in this BLT chicken salad.

Refrigerate any leftovers in a sealed container for up to 3 days.

chicken salad sandwich with skewer and lettuce on a blue plate
bowl of chicken salad
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chicken salad sandwich with skewer and lettuce on a blue plate

BLT Chicken Salad

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  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups chicken salad 1x
  • Category: Dinner, Chicken
  • Method: No Cook
  • Cuisine: American
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Description

Seasoned chicken, yummy sun dried tomatoes and bacon are tossed in the most amazing buttermilk mayonnaise.

Ingredients

Units Scale
  • 3/4 cup mayonnaise
  • 1–2 TB buttermilk
  • 1 tsp white wine vinegar
  • 2 TB thinly sliced scallions (both green and white parts)
  • 1 TB fresh chopped parsley
  • 1 TB fresh minced chives
  • 1/4 tsp fresh minced thyme leaves
  • 1/2 lb white or dark meat chicken, cooked, cooled and diced
  • 1/4 – 1/3 cup bacon bits
  • 1/4 – 1/3 cup minced sundried tomatoes, drained

Instructions

  1. In a small bowl, combine the mayonnaise, buttermilk, white wine vinegar, scallions, parsley, chives and thyme, seasoning with a little salt and pepper to taste. Whisk to blend well and refrigerate until needed.
  2. In a larger bowl, preferably the one you plan on storing the leftover chicken salad in, combine the chicken, bacon bits and sundried tomatoes. Add the desired amount of herbed buttermilk mayonnaise and stir gently to combine and completely coat.
  3. Serve on your favorite bread or lettuce wraps! Enjoy within 2-3 days.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 205
  • Sugar: 1.5 g
  • Sodium: 561.1 mg
  • Fat: 12.7 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 2.5 g
  • Fiber: 1 g
  • Protein: 19.1 g
  • Cholesterol: 65.4 mg

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