Bacon Chicken Chopped Salad Recipes

CHICKEN AND BACON SALAD

Steps:

• Warm a small-medium skillet over a medium-high heat. When it's warm add the bacon and cook until gently brown and ideally crisp on both sides.
• Remove the bacon from the pan and set aside. Add the chicken to the pan and cook a few minutes on both sides until cooked through.
• Thinly slice the romaine and cut larger pieces in half (eg at top of leaves). Place all of the dressing ingredients (oil, lemon, mustard and honey) in a small bowl or jar and whisk/shake to combine. You can do these as the chicken and bacon cooks.
• Once the chicken is cooked through, remove from pan and slice both the chicken and bacon into small bite-sized pieces. Add both to the sliced romaine, drizzle over the dressing then toss to mix. Serve, ideally with meats still warm or at room temperature.

BACON CHICKEN CHOPPED SALAD

Steps:

• Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

CHICKEN SALAD WITH BACON

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

CHICKEN AND BACON AUTUMN CHOPPED SALAD RECIPE

Steps:

• In a large bowl, combine the lettuce, apples, cranberries, walnuts, bacon, chicken and feta cheese.
• In a smaller bowl, combine poppy seed dressing with balsamic vinaigrette. Drizzle over salad right before serving. If you prefer your salad to have more dressing, feel free to experiment with the combination.
• (This salad makes enough for about 6-8 servings. If you are not going to be eating it all in one sitting, only put dressing on what you will be eating or it will get all soggy.)

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.