Creamy BLT Salad

Here is my favorite BLT salad recipe, with a creamy homemade chive dressing, crispy bacon, fresh tomatoes, and crunchy croutons over chopped lettuce.

This BLT salad is my go-to lunch when I’m craving all the flavors of a classic BLT sandwich but want something lighter. My kids love it because they get to eat bacon for lunch, and I love it because it comes together in about 15 minutes. Win-win!

What Kind of Lettuce Should I Use?

For a BLT salad, you’ll want to pick a lettuce that can hold up to the creamy dressing and hearty toppings without getting soggy too quickly. Romaine is a solid choice because it’s crisp and sturdy, plus it has that classic crunch you’d expect from a BLT. Iceberg lettuce also works great if you want something extra crunchy, though it’s a bit milder in flavor. If you’re feeling fancy, you can mix in some butter lettuce for a softer texture, but I’d recommend keeping at least half of your greens as something crisp. Just make sure whatever lettuce you choose is thoroughly washed and completely dried – any excess water will make your dressing watery and nobody wants that.

Options for Substitutions

This BLT salad is pretty straightforward, but here are some swaps you can make if needed:

• Bacon: Turkey bacon works if you’re looking for a lighter option, though it won’t have quite the same smoky richness. You could also try crispy prosciutto for something different.
• Lettuce: Romaine is classic for this salad, but iceberg, butter lettuce, or even a spring mix will work fine. Just stick with something crisp to hold up to the dressing.
• Sour cream: Greek yogurt makes a great substitute here and adds a bit more protein. Use the same amount and the dressing will still be creamy and tangy.
• Fresh chives: If you don’t have chives, try finely chopped green onions or even fresh dill. In a pinch, 1 tablespoon of dried chives will work, though fresh is always better.
• Croutons: Store-bought croutons are convenient, but you can make your own from any bread you have on hand. Just cube it, toss with olive oil and garlic powder, and bake until crispy.
• Milk: Any milk works here – whole, 2%, or even buttermilk for extra tang. You can also use a splash of water if you’re out of milk entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with BLT salad is adding the dressing too early, which causes the lettuce to wilt and the croutons to get soggy – always dress this salad right before serving to keep everything crisp and fresh.

Another common error is not drying your lettuce thoroughly after rinsing, since any excess water will dilute the creamy dressing and make your salad watery instead of rich and flavorful.

When it comes to the bacon, make sure it’s completely cooled before adding it to the salad, otherwise the heat will wilt your greens and turn your fresh salad into a limp disappointment.

Finally, if your dressing seems too thick, add the milk gradually one tablespoon at a time – you can always add more, but you can’t take it back if you make it too runny.

What to Serve With BLT Salad?

Since BLT salad is already pretty filling with all that bacon and creamy dressing, I like to keep sides simple and let the salad be the star. A warm bowl of soup like chicken noodle or a simple vegetable soup makes a great pairing, especially if you’re serving this for lunch or a light dinner. You could also add some crusty bread or dinner rolls on the side for extra satisfaction, and they’re perfect for scooping up any of that tasty dressing left in the bowl. If you want to make it more of a complete meal, grilled chicken breast or even some hard-boiled eggs (sliced right on top) work really well with the flavors already going on in the salad.

Storage Instructions

Store Components: Since this is a fresh salad, it’s best to keep the ingredients separate if you’re planning ahead. Store the dressing in a jar in the fridge for up to 5 days, and keep the chopped lettuce in a container lined with paper towels for 2-3 days. The bacon can hang out in an airtight container for about a week.

Assembled Salad: If you’ve already tossed everything together, try to eat it within a few hours for the best texture. Lettuce gets soggy pretty quickly once it’s dressed, and nobody wants wilted greens. If you have leftovers, they’ll keep in the fridge for a day, but the croutons will lose their crunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 35-45 g
• Fat: 110-125 g
• Carbohydrates: 55-70 g

Ingredients

For the dressing:

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 1 garlic clove (freshly minced)
• 1/4 cup chives
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp milk
• 1 tsp lemon juice

For the salad:

• 12 oz bacon (crisped and chopped)
• 2 cups croutons
• 1 lb tomatoes (diced into 1/2-inch pieces)
• 1 head lettuce (chopped into 1-inch ribbons)
• 1/4 tsp smoked paprika

Step 1: Prepare the Creamy Herb Dressing

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 1 1/2 tbsp milk
• 1 garlic clove, freshly minced
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 cup chives, chopped

In a medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth and well combined.

Add the freshly minced garlic, lemon juice, salt, black pepper, and smoked paprika, stirring to incorporate evenly.

Fold in the chopped chives last, which will help preserve their fresh flavor and vibrant color.

Taste and adjust seasoning as needed.

This dressing can be made up to a few hours ahead and refrigerated, which actually allows the flavors to meld beautifully.

Step 2: Cook Bacon and Prepare Components

• 12 oz bacon
• 1 head lettuce
• 1 lb tomatoes

Cook the bacon in a skillet over medium-high heat until it reaches your desired crispness, then transfer to a paper towel-lined plate to drain and cool slightly.

Once cooled, chop into bite-sized pieces.

While the bacon cooks, chop the lettuce into 1-inch ribbons and dice the tomatoes into 1/2-inch pieces, keeping them separate to prevent the tomatoes from releasing excess moisture into the greens.

I find that prepping the vegetables while the bacon cooks maximizes efficiency without any idle time in the kitchen.

Step 3: Assemble and Dress the Salad

• lettuce, chives, and tomatoes from Step 2
• bacon from Step 2
• 2 cups croutons
• creamy herb dressing from Step 1

Place the chopped lettuce in a large serving bowl or on individual plates.

Arrange the diced tomatoes, crispy bacon, and croutons over the lettuce.

Pour the creamy herb dressing from Step 1 over the salad and toss gently but thoroughly until all components are evenly coated.

I recommend tossing the salad just before serving to keep the croutons as crispy as possible—this dish is all about the contrast between the tender greens, juicy tomatoes, and crispy elements!

Creamy BLT Salad

Delicious Creamy BLT Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

For the dressing

• 3 tbsp mayonnaise
• 4 tbsp sour cream
• 1 garlic clove (freshly minced)
• 1/4 cup chives
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp milk
• 1 tsp lemon juice

For the salad

• 12 oz bacon (crisped and chopped)
• 2 cups croutons
• 1 lb tomatoes (diced into 1/2-inch pieces)
• 1 head lettuce (chopped into 1-inch ribbons)
• 1/4 tsp smoked paprika

Instructions

 

• In a medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth and well combined. Add the freshly minced garlic, lemon juice, salt, black pepper, and smoked paprika, stirring to incorporate evenly. Fold in the chopped chives last, which will help preserve their fresh flavor and vibrant color. Taste and adjust seasoning as needed. This dressing can be made up to a few hours ahead and refrigerated, which actually allows the flavors to meld beautifully.
• Cook the bacon in a skillet over medium-high heat until it reaches your desired crispness, then transfer to a paper towel-lined plate to drain and cool slightly. Once cooled, chop into bite-sized pieces. While the bacon cooks, chop the lettuce into 1-inch ribbons and dice the tomatoes into 1/2-inch pieces, keeping them separate to prevent the tomatoes from releasing excess moisture into the greens. I find that prepping the vegetables while the bacon cooks maximizes efficiency without any idle time in the kitchen.
• Place the chopped lettuce in a large serving bowl or on individual plates. Arrange the diced tomatoes, crispy bacon, and croutons over the lettuce. Pour the creamy herb dressing from Step 1 over the salad and toss gently but thoroughly until all components are evenly coated. I recommend tossing the salad just before serving to keep the croutons as crispy as possible—this dish is all about the contrast between the tender greens, juicy tomatoes, and crispy elements!