An Amazing Sandwich for the Spring and Summer
My go to sandwich any time I would go into Starbucks was the BLT Chicken Salad Sandwich which is why we’re giving you the Starbucks BLT chicken salad sandwich recipe. It was such a tasty grab and go, and I loved the lettuce on the top and bottom of the break to keep it from getting soggy while adding some crisp crunch to every bite.
Like most of you reading this, I was so shocked and bummed when they removed it. I did switch to the turkey pesto and grilled cheese options, but I always had a place in my heart for this chicken salad sandwich.
As of this writing, we have two chicken salad sandwiches you can choose from: Chickfila’s Chicken Salad Sandwich (discontinued) or the Starbucks BLT Chicken Salad Sandwich (discontinued). You can compare and contrast each; make your own combination of the two; but the best part about this is that once you understand the base for the chicken salad, you’re guaranteed to create a tasty work of art.
The Scallion Lemon Pepper Mayo
When you look at the list of ingredients, you may try to cut some corners, but this fresh flavored mayo is to die for! This is a great ‘make in bulk’ topping that can be used for just about any type of sandwich and it’s also great on a fried chicken sandwich or a cheeseburger.
Key Tips for Creating the Starbucks BLT Chicken Salad Sandwich Recipe
- Use a pre-cooked rotisserie chicken and it will save you a lot of time. Here’s my tip on how to take all of the bones off.
- Applewood, hickory, or maple glazed bacon provides delicious results! I’ve tried turkey bacon and it was a fail. Don’t cook the back so its so burned and crispy otherwise you’re going to have a burned flavor throughout.
- The original recipe also calls for a ‘Scallion Lemon Pepper Mayo’ and none of the copycats knew this so I’m adding this for you to copy.
Starbucks BLT Chicken Salad Sandwich Recipe
Hungry for a Starbucks BLT chicken salad sandwich but can't find it anymore? Don't worry! You can now make it at home with this simple copycat recipe. Start by cooking up some crispy bacon in the oven and roasting juicy tomato slices. Then mix shredded chicken with the bacon, tomatoes, fresh basil, lemon zest, and mayo for a tasty filling. Chill for 30 minutes and enjoy your homemade sandwich on toasted bread with greens. It's quick, easy, and oh-so-delicious!
- Oven
- Baking Sheet
- Aluminum Foil
- Mixing Bowl
Scallion Lemon Mayo
- 1/4 cup nonfat sour cream
- 2 tablespoons low-fat mayonnaise
- 1 1/2 tablespoons chopped scallions
- 1/2 teaspoon lemon zest (freshly grated)
- 1 teaspoon lemon juice
Chicken Salad
- 2 cups shredded chicken
- 4 slices cooked bacon, crumbled (5 slices if preferred)
- 2 medium tomatoes, thick sliced
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 4 cup mayonnaise (garlic mayo recommended)
- 2 tablespoons fresh basil, chopped
- 1 lemon zest (from one lemon)
- 1 wedge lemon juice
- salt (to taste)
- pepper (to taste)
- lettuce or mixed greens (for serving)
- bread, lightly toasted (for serving)
Preparation
Start by preheating your oven to 400 degrees Fahrenheit.
Line a baking sheet with aluminum foil for the bacon.
Lay the bacon strips on the prepared baking sheet.
Then, cut two medium tomatoes into thick slices and place them onto a separate baking sheet.
Coat the tomato slices with olive oil and season with salt and pepper.
Lemon Scallion Mayo
Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, salt and pepper in a small bowl; whisk until blended.
Cooking / Creating
Put the bacon in the oven and let it cook for about 20 minutes, flipping the strips halfway through until crispy.
Once cooked, transfer the bacon to a paper towel to cool, then crumble it into bits.
Set your oven's broiler to high and place the baking sheet with tomatoes on the top rack.
Broil the tomatoes for about 5 minutes until they start to blister, watching them closely.
When the tomatoes are done, set them aside to cool before chopping them into large chunks.
In a large bowl, mix together the shredded chicken, bacon, roasted tomatoes, chopped fresh basil, lemon zest, and mayonnaise (garlic mayo is recommended).
Season the mixture with salt, pepper, and lemon juice to taste.
Serving / Presentation
Before making the sandwiches, put your mixed chicken salad in the fridge for 30 minutes to chill.
When you're ready to serve, lightly toast your bread.
Add a layer of the scallion lemon mayo
Add a layer of lettuce on the top and bottom to keep the bread from getting soggy.
Spread a generous amount of the chilled chicken salad on the toasted bread.
Serve the BLT chicken salad sandwich with your choice of side – perhaps some chips or a light salad.