Ultimate Loaded Chicken Salad BLT Sandwich with Crispy Seasoned Fries

Craving the timeless appeal of a BLT but want something heartier and more flavorful? This Loaded Chicken Salad BLT takes the classic to the next level: tender chopped chicken breast mixed into a creamy, tangy salad loaded with savory seasonings, then piled high with crispy bacon, juicy tomato, and fresh greens on golden toasted bread. It’s crunchy, creamy, smoky, and fresh all in one bite—pure sandwich perfection!

Pair it with homemade Seasoned French Fries that bake up golden and crispy with a bold spice blend (featuring that signature Chef Bae All-Purpose Seasoning kick). This duo is ideal for lunch, casual dinners, game days, or when you need serious comfort food without the fryer mess. The chicken salad is make-ahead friendly, and the fries come together quickly—ready in under an hour total.

Why this combo shines

Chicken salad adds protein and creaminess that elevates the traditional BLT.
Balanced flavors: tangy mustard + sweet relish + smoky bacon + fresh veggies.
Oven-baked fries keep it lighter while delivering restaurant-style crunch and taste.
Customizable for spice level, bread choice, or dietary tweaks.

Prep Time: 20 minutes (plus chicken cooking if needed)
Cook Time: 25–30 minutes for fries
Total Time: About 45–50 minutes
Servings: 2–4 sandwiches (with plenty of fries)
Difficulty: Easy

Loaded Chicken Salad BLT Sandwich

Ingredients

3 cups cooked chicken breast, finely chopped or shredded (rotisserie works great for convenience and flavor)
½–¾ cup mayonnaise (adjust for desired creaminess; use Greek yogurt for a lighter twist)
1 tablespoon Dijon mustard (for tangy bite)
1–2 tablespoons sweet pickle relish (adds subtle sweetness and texture)
1–2 tablespoons finely diced celery (for crunch)
1–2 teaspoons fresh lemon juice (brightens everything)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or sweet paprika
1 teaspoon freshly ground black pepper
1–2 teaspoons Chef Bae All-Purpose Seasoning (or your favorite all-purpose blend—adds that signature savory punch)
4–8 strips thick-cut bacon, cooked until extra crispy
4–8 slices thick-cut bread (sourdough, brioche, or artisan white for best toast)
4–8 fresh tomato slices (ripe but firm; season lightly with salt)
Handful of crisp leaf lettuce, romaine, or peppery arugula
Optional add-ins: Thinly sliced red onion, avocado slices, or a sprinkle of shredded cheddar

Instructions

Make the chicken salad
In a large mixing bowl, combine the chopped chicken, mayonnaise, Dijon mustard, sweet relish, diced celery, lemon juice, garlic powder, onion powder, paprika, black pepper, and Chef Bae seasoning. Stir until everything is evenly coated and creamy. Taste and adjust—more mayo for richness, extra lemon for zing, or seasoning for boldness. Cover and chill for 15–30 minutes (or up to overnight) to let flavors meld.
Cook the bacon
While the salad chills, cook bacon until perfectly crispy (oven at 400°F on a wire rack for 15–20 minutes works mess-free). Drain on paper towels and set aside.
Toast the bread
Toast slices until golden and crisp—use a toaster, skillet with a little butter, or oven broiler for extra char.
Assemble the sandwiches
Spread a generous layer of chicken salad on the bottom slice of toasted bread. Layer with crispy bacon strips, fresh tomato slices (lightly salted), and a handful of greens. Top with the second slice, press gently to hold it together, then slice in half diagonally for that classic look.
Serve
Plate with a big pile of hot seasoned fries (recipe below). Dig in immediately while the bacon is crisp and the bread is toasty!

Seasoned French Fries

Ingredients

2–3 large russet potatoes (or Yukon gold for creamier inside), scrubbed and cut into even fries (¼–½ inch thick)
2–3 tablespoons olive oil (or avocado oil for higher heat)
1 teaspoon garlic powder
1 teaspoon paprika (smoked for extra depth)
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (or to taste)
1–2 teaspoons Chef Bae All-Purpose Seasoning
Optional: Pinch of cayenne or chili powder for heat, fresh chopped parsley for garnish

Instructions

Prep the potatoes
Cut potatoes into fries and soak in cold water for 20–30 minutes (optional but helps remove starch for crispier results). Pat very dry with paper towels.
Season
In a large bowl, toss the dried fries with olive oil until evenly coated. Sprinkle in garlic powder, paprika, black pepper, salt, and Chef Bae seasoning. Toss well to distribute evenly.
Bake
Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet (use two sheets if needed to avoid crowding). Bake for 25–35 minutes, flipping halfway through with tongs or a spatula, until golden, crispy, and edges are browned. For extra crunch, broil 1–2 minutes at the end—watch closely!
Serve hot
Sprinkle with extra salt or fresh herbs if desired. Pair immediately with the sandwich.

Tips, Variations & Make-Ahead

Make-ahead magic: Chicken salad keeps in the fridge 3–4 days—flavors improve! Prep fries up to the seasoning step and refrigerate.
Variations:
Spicy kick: Add diced jalapeños or hot sauce to the chicken salad.
Lighter: Swap half the mayo for Greek yogurt; use turkey bacon.
Bread upgrade: Try ciabatta, croissants, or grilled cheese-style with buttered exteriors.
Fries twist: Add Parmesan and herbs after baking, or air-fry at 400°F for 18–22 minutes.
Troubleshooting: Soggy fries? Pat drier and don’t overcrowd. Bland chicken salad? Taste and amp up seasonings/lemon.
Serving ideas: Add pickles, coleslaw, or a cold drink like iced tea or lemonade. Great for picnics or meal prep lunches.

Approximate Nutrition (per sandwich + generous fries serving)

Calories: 750–950
Protein: 40–50g
Carbs: 60–80g
Fat: 40–55g
(Varies with portions, bread, and mayo amount.)

This Loaded Chicken Salad BLT with Seasoned Fries is the kind of meal that hits every craving—creamy, crispy, fresh, and indulgent. It’s simple enough for weeknights but special enough to wow guests. Try it and let me know your favorite tweaks!

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