BLT Chicken Salad with Easy Ranch Dressing

blt chicken salad

BLT Chicken Salad

Here’s another easy Ranch dressing.  In fact, I didn’t have buttermilk so I created a substitute with 1 teaspoon  of vinegar in 1/3 cup milk.  Just stir it in and let it sit for 5 minutes or so and you’ll have some slightly curdled buttermilk-like base for dressings. You can also use lemon juice.

I used some leftover roasted chicken thighs and one of the first tomatoes from my garden in this salad.  I love this time of year when I can partially decide what’s for dinner by strolling through the vegetable garden.  If you wanted a lighter salad, you could leave out the chicken. With the chicken it makes a great light meal.   Thanks to Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More for this one. (That’s an affiliate link so I’ll make a few cents if you buy something from Amazon after clicking it.)  Lots of good salad recipes in that book.

BLT Chicken Salad

blt chicken salad
  • For the Salad
  • 1 small head Romaine lettuce, rinsed and chopped
  • 6 slices bacon
  • 2 cups cooked chicken
  • 1 avocado, sliced
  • 2 tomatoes, sliced
  • For the Ranch Dressing
  • 1/3 cup buttermilk (or 1/3 cup milk plus 1 teaspoon lemon juice or vinegar left to sit for 5 minutes)
  • 1/4 cup mayonnaise (4 Tbs if you want to just use a spoon)
  • 2 Tablespoons plain yogurt
  • 1 clove garlic, minced
  • 2 Tablespoons oil
  • 2 Tbs fresh chopped chives
  • salt and pepper to taste
  1. If you're making the buttermilk substitute, stir the milk and lemon juice together and let sit.
  2. Cook the bacon and drain on paper towels.
  3. Fix all the salad ingredients in a bowl.
  4. Put all the dressing ingredients in a small bowl and whisk together.
  5. Serve the dressing on the side so folks can add as much or as little as they'd like.



  1. […] I have several other ranch dressing recipes on the site, including this one, this one and this one. […]


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