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Dinner Recipes

Leftovers Have Never Tasted So Good — Ranch BLT Chicken Salad Sandwich Recipe

Follow along with our video and watch how easy it is to whip up these tasty treats

For me, roast chicken is the quintessential Sunday supper. Simply place the bird in a pan, add root vegetables and pop it into the oven. No muss, no fuss! Trouble is, my gang never ends up finishing the entire thing in one sitting. That’s why I’m always looking for delicious ways to transform extras into another great meal. And if you’re like me, then you have to try this Ranch BLT Chicken Salad Sandwich recipe.

Of course, you can mix the meat with mayonnaise and celery for chicken salad. But sometimes I crave something a little more surprising. That’s why for our sandwich, we combine the chicken with avocado and bacon. They add creamy texture and smoky goodness! And it’s easy to upgrade bottled dressing with a bit of lime juice and zest. Just those few simple steps take ordinary chicken salad from ho-hum to “oh yum!” Be sure to tune in to our video, then leave us a comment below.

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  • 8 slices bacon
  • 1/2 c. ranch dressing
  • 1 tsp. grated lime zest
  • 2 tsp. fresh lime juice
  • 2 tomatoes, seeded, diced
  • 1 avocado, pitted, peeled, diced
  • 1 c. diced cooked chicken
  • 4 Boston lettuce leaves
  • 8 slices multigrain bread from 1 lb., 8 oz. loaf


• In 12" nonstick skillet, in batches, cook bacon over medium heat until crisp, 8-10 min. Drain on paper towels. When cool, break into small pieces and reserve.

• In bowl, stir together dressing, lime zest and juice. Add tomatoes, avocado, chicken and reserved bacon; stir until well coated. Arrange lettuce over 4 slices of bread. Top with chicken mixture and remaining bread.


  • Calories: 584
  • Fat: 33 gram
  • Saturated Fat: 5 gram
  • Protein: 28 gram
  • Carbohydrate: 48 gram
  • Fiber: 12 gram
  • Cholesterol: 58 mg
  • Sugar: 8 gram
  • Sodium: 999 mg


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