I made this BLT chicken salad for the first time on a Tuesday afternoon when I had zero energy and two very hungry kids circling the kitchen like little sharks. I had chicken breasts in the fridge, half a pack of bacon I needed to use up, and a head of romaine that was one day away from becoming compost. Thirty minutes later, Noah was eating his third bite without complaint (a miracle), and Jake declared it his new favorite lunch.
This salad takes everything you love about a classic BLT, crispy salty bacon, juicy tomatoes, cool crisp lettuce, and layers it over tender shredded chicken with the creamiest dressing you have ever tasted. The pressure cooker does all the heavy lifting for the chicken, so you get fall-apart tender meat in about 15 minutes flat. It is hearty enough to be dinner but light enough that you do not feel weighed down afterward. I genuinely think this is one of those recipes that earns permanent rotation status after the very first bite.
Why You'll Love This Recipe
- Ready in 30 minutes: The pressure cooker shreds the chicken in record time, so weeknight dinner or meal prep lunch is totally doable without any stress.
- Big BLT flavor in every bite: Crispy bacon, sweet cherry tomatoes, and crunchy romaine bring all the classic sandwich vibes you love, minus the bread.
- High protein and satisfying: Between the chicken and the bacon, this salad keeps you full for hours without feeling heavy or sluggish afterward.
- Kid and family approved: Even Noah, my most skeptical three-year-old, eats this without negotiation, which tells you everything you need to know.
- Perfect for meal prep: You can cook a big batch of the shredded chicken on Sunday and have lunches sorted for three or four days in a row.
Ingredients You'll Need
The ingredient list for this BLT chicken salad is short, familiar, and easy to shop for. Nothing fancy, nothing obscure. Just good quality everyday ingredients that taste incredible together.
- 680g (1.5 lb) boneless skinless chicken breasts, the pressure cooker makes them incredibly juicy and easy to shred.
- 240ml (1 cup) chicken broth, use low sodium so you can control the salt level in the finished dish.
- 1 teaspoon garlic powder, adds a gentle savory depth to the chicken while it cooks.
- 1 teaspoon onion powder, rounds out the flavor beautifully alongside the garlic powder.
- Salt and black pepper to taste, season generously because the chicken is the base of the whole salad.
- 225g (8 oz) bacon strips, about 8 strips, cook them until genuinely crispy so they stay crunchy in the salad even after dressing.
- 300g (2 cups) cherry tomatoes, halved, sweet and juicy, they pop against the saltiness of the bacon perfectly.
- 1 large head romaine lettuce, chopped, gives the salad that classic BLT crunch and holds up well under the dressing.
- 2 green onions, thinly sliced, for a mild fresh bite that lifts the whole bowl.
- 120ml (1/2 cup) mayonnaise, the base of the creamy dressing that ties everything together.
- 60ml (1/4 cup) sour cream, adds a slight tanginess to balance the richness of the mayo.
- 1 tablespoon lemon juice, brightens the dressing and keeps it from feeling too heavy.
- 1 teaspoon Dijon mustard, a little background sharpness that makes the dressing taste more complex.
- 1 clove garlic, minced, fresh garlic in the dressing makes a big difference compared to garlic powder.
Choose thicker cut bacon if you can find it. Standard thin-cut bacon can get a little lost in the salad once it cools and softens. Thick-cut bacon stays crispy longer and gives you those satisfying crunchy bites all the way through the bowl.
If you are watching your macros or want to boost the protein content even further, swap the sour cream for full-fat Greek yogurt in the dressing. It gives a very similar tang with extra protein and fewer calories. I actually do this swap regularly now and Jake cannot tell the difference. For another high protein chicken option that pairs beautifully with similar flavors, check out my Classic Protein Chicken Salad which uses a lot of the same pantry staples.
Note: If your chicken breasts are very large (over 280g / 10 oz each), add 2 extra minutes to the pressure cook time. You want the internal temperature to reach 74C (165F) before shredding. A meat thermometer is your best friend here.
How to Make BLT Chicken Salad (Quick Pressure Cooker Recipe)
This recipe comes together in a few simple stages: cook and shred the chicken, crisp up the bacon, whisk the dressing, and toss everything together. I like to do the chicken and bacon at the same time to save on total time. Here is exactly how I make it.
Step 1: Pressure Cook the Chicken.
Place the chicken breasts in your pressure cooker or Instant Pot. Pour in the 240ml (1 cup) of chicken broth, then sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the chicken. Seal the lid and cook on HIGH pressure for 12 minutes. Once the cook time is up, do a quick pressure release by carefully turning the valve.
Lora’s Tip: Do not skip the chicken broth. It creates steam inside the cooker that keeps the chicken incredibly moist. Water works in a pinch but broth adds so much more flavor to the base of your salad.
Step 2: Crisp the Bacon.
While the chicken is cooking, lay your bacon strips in a cold skillet and bring the heat up to medium. Cooking bacon from cold helps the fat render evenly so you get flat, uniformly crispy pieces rather than curled-up strips. Cook for about 4 to 5 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined plate and let cool before breaking into rough bite-sized pieces.
Lora’s Tip: Let the bacon cool completely before adding it to the salad. Hot bacon wilts the lettuce and makes the dressing slide off. Room temperature or slightly cool bacon is the sweet spot.
Step 3: Shred the Chicken.
Once the pressure has released, remove the chicken breasts and place them in a large bowl. Use two forks to pull the meat apart into long shreds. The chicken should be so tender it almost falls apart before you even start. Season with a little extra salt and pepper if needed, then let it cool for about 5 minutes before building the salad so the warm chicken does not wilt the greens.
Step 4: Make the Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. The dressing should be creamy, slightly tangy, and just thick enough to cling to the chicken and lettuce without pooling at the bottom of the bowl. If it feels too thick, add a tiny splash of water and whisk again. This creamy dressing style is similar to what I use on my Chickpea Feta Avocado Salad, and it works beautifully on both.
Step 5: Assemble the Salad.
In a large serving bowl, add the chopped romaine, cherry tomatoes, green onions, shredded chicken, and bacon pieces. Drizzle the dressing over the top and toss gently until everything is well coated. Taste and adjust the seasoning one final time. Serve immediately for the best texture, or store the components separately if you are meal prepping.
Lora’s Tip: Toss the salad just before serving rather than in advance. If you dress it too early the lettuce softens and you lose that gorgeous crunch that makes this salad so satisfying.
Lora's Kitchen Tips
- Use a stand mixer to shred the chicken fast. Seriously, if you have a stand mixer with the paddle attachment, drop your warm cooked chicken in and mix on low for about 20 seconds. Perfectly shredded chicken with zero effort. It is a game changer for meal prep days.
- Pat your romaine dry before chopping. Any moisture left on the leaves will dilute the dressing and make it slide right off the lettuce. Spin it dry in a salad spinner or blot with paper towels for the best coating.
- Cook extra bacon and store it separately. Crispy bacon keeps well in an airtight container at room temperature for up to two days. Having it ready to go means you can throw this salad together even faster on a busy weeknight.
- Taste the dressing before you toss. The balance of tangy, creamy, and savory is everything in this recipe. Add more lemon for brightness, more Dijon for sharpness, or a pinch of sugar if you want to soften the acidity slightly.
- Let the chicken come to room temperature before assembling. I usually shred it and let it sit for about five minutes. Slightly warm shredded chicken absorbs the dressing beautifully and tastes so much more flavorful than cold chicken straight from the fridge.
Variations and Substitutions
One of my favorite things about this salad is how easy it is to adapt. Here are some variations I have tried and loved:
Avocado BLT Chicken Salad: Add one ripe avocado, diced, right before serving. It adds incredible creaminess and healthy fats that make the salad even more satisfying. The buttery texture against the crispy bacon is absolutely wonderful.
Ranch-Style Version: Swap the Dijon-lemon dressing for your favorite ranch dressing. Add a sprinkle of dried dill and chives on top for that classic ranch feel. This is what Lily requests every single time and I am not going to argue with her.
Spicy BLT Chicken Salad: Stir a teaspoon of hot sauce or a pinch of cayenne into the dressing. The heat cuts through the richness of the mayo beautifully and gives the salad a little kick that Jake loves.
Grain Bowl Version: Serve the BLT chicken salad over a base of cooked farro, quinoa, or brown rice instead of romaine. It adds more substance and makes the meal even more filling for those really hungry evenings.
Wrap Version: Scoop the finished salad into large flour tortillas for a BLT chicken salad wrap that is great for lunchboxes. The kids go crazy for this version and it travels so much better than a loose salad.
What to Serve with BLT Chicken Salad (Quick Pressure Cooker Recipe)
This BLT chicken salad is a complete meal all on its own, but I love pairing it with something small on the side to round out the plate. A cup of creamy tomato soup alongside the salad is a classic combination that feels cozy even in warm weather. A few slices of toasted sourdough on the side are also wonderful for scooping up the extra dressing at the bottom of the bowl.
If you are serving this for a crowd or turning it into more of a spread, I love adding a batch of Pepperoni Cream Cheese Crescent Rolls on the side. They are warm, pillowy, and savory, and they disappear faster than anything else on the table every single time.
For drinks, a tall glass of sparkling water with lemon slices is my go-to. If you want something a little more special, a lemonade or an iced tea pairs beautifully with the smoky bacon and creamy dressing flavors in this salad. Keep it light and refreshing so it does not compete with all that gorgeous flavor in the bowl.
Storage, Freezing, and Reheating
- Storage: Store the shredded chicken, crispy bacon, tomatoes, and dressing in separate airtight containers in the refrigerator for up to 4 days. Keep the romaine and green onions in a separate container lined with paper towels to stay crisp.
- Freezing: The shredded chicken freezes beautifully on its own. Portion it into zip-lock freezer bags in 170g (6 oz) servings and freeze for up to 3 months. Do not freeze the assembled salad as the lettuce and tomatoes will become watery and unpleasant.
- Thawing: Transfer frozen shredded chicken to the fridge the night before you plan to use it and let it thaw slowly overnight. For a quicker option, place the sealed bag in a bowl of cold water for about 45 minutes until fully thawed.
- Reheating: If you prefer warm chicken in your salad, reheat the shredded chicken in a small saucepan over medium-low heat with a splash of chicken broth to keep it moist. Alternatively, microwave it in a covered bowl for 60 to 90 seconds, stirring halfway through.
- Make-ahead tip: Cook and shred a double batch of chicken on Sunday and store it in the fridge. Prep the dressing, wash and chop the lettuce, and store everything separately so you can assemble fresh salads in under five minutes all week long.
Frequently Asked Questions
Here are the questions I get asked most about this recipe:
Can I make this without a pressure cooker?
Absolutely. You can poach the chicken breasts in simmering chicken broth on the stovetop for about 18 to 22 minutes, or until cooked through to 74C (165F). You can also use a slow cooker on LOW for 3 to 4 hours. The pressure cooker is just the fastest method, but the stovetop and slow cooker both produce beautifully tender shredded chicken.
Can I use rotisserie chicken instead?
Yes and it makes this recipe even faster. About 480g to 600g (roughly 2 cups shredded) of store-bought rotisserie chicken works perfectly here. Just shred it yourself and skip the pressure cooker step entirely. It is a great shortcut on a really busy night.
How do I keep the bacon crispy in the salad?
The key is to add the bacon at the very last moment, right before you serve the salad. If you toss it into the dressing too early, the steam and moisture from the dressing will soften it. Also make sure the bacon is fully cooled before it goes in, because warm bacon releases more fat which causes it to lose its crunch faster.
Can I make this dairy-free?
Yes. Replace the sour cream in the dressing with a dairy-free alternative like coconut cream or a plain dairy-free yogurt. The mayonnaise is already dairy-free so the rest of the recipe stays the same. The flavor will be very slightly different but still delicious and creamy.
Is this recipe low carb or keto friendly?
It is very low carb as written. The main carbs come from the small amount of tomatoes and green onions, which are both very low in carbohydrates. The dressing is also naturally low carb. Just make sure the bacon you buy does not contain added sugars, as some brands do include sugar in their curing process.
This BLT chicken salad has become one of those recipes that I make almost without thinking now. It is fast, it is filling, the kids love it, and it makes me feel like I have my life together even on the most chaotic of weeknights. I hope it does the same for you and your family. Give it a try this week and let me know in the comments what you think. I read every single one.
With love and extra crispy bacon,
Lora x
BLT Chicken Salad (Quick Pressure Cooker Recipe)
4
servings15
minutes20
minutes480
kcalIngredients
680g (1.5 lb) boneless skinless chicken breasts
240ml (1 cup) low sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
225g (8 oz) bacon strips, about 8 strips
300g (2 cups) cherry tomatoes, halved
1 large head romaine lettuce, chopped
2 green onions, thinly sliced
120ml (1/2 cup) mayonnaise
60ml (1/4 cup) sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Directions
Place chicken breasts in the pressure cooker. Add chicken broth, garlic powder, onion powder, salt, and pepper. Seal the lid and cook on HIGH pressure for 12 minutes. Quick release the pressure, then remove chicken and shred with two forks. Let cool for 5 minutes.
While the chicken cooks, place bacon strips in a cold skillet over medium heat. Cook for 4 to 5 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate, cool completely, then break into bite-sized pieces.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Adjust consistency with a small splash of water if needed.
In a large serving bowl, combine the chopped romaine, halved cherry tomatoes, green onions, shredded chicken, and bacon pieces.
Drizzle the creamy dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning. Serve immediately for the best texture and crunch.
