Chilli Chicken Bacon Salad Recipes

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CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO



Chicken Salad with Bacon, Lettuce, and Tomato image

This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.

Provided by Angel

Categories     Salad

Time 1h

Yield 6

Number Of Ingredients 12

5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
¾ cup mayonnaise
2 tablespoons minced green onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced

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.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g

CHICKEN BACON RANCH LAYER SALAD



Chicken Bacon Ranch Layer Salad image

Chicken Bacon Ranch Layer Salad has layer after layer of fresh ingredients topped with a delicious creamy dressing and salty, crispy bacon pieces. There's so much flavor in this salad!

Provided by Christin Mahrlig

Categories     Salad     Side Dish

Number Of Ingredients 12

8 cups chopped green leaf or Romaine lettuce
1 red bell pepper, (diced)
1 cucumber, (diced)
4 medium tomatoes, (cut into wedges)
1 1/2 cups shredded sharp cheddar cheese, (divided)
3 cups chopped rotisserie chicken
1 cup cooked corn
1/2 medium red onion, (finely diced)
2 ripe avocados, (diced)
1 cup Ranch dressing, (homemade or store bought)
8 slices bacon, (cooked and crumbled)
3 hard boiled eggs, (sliced)

Steps:

  • Make layers in a trifle bowl or large glass bowl starting with lettuce, then red bell pepper, cucumber, half the cheddar cheese, the chicken, corn, red onion, and avocado.
  • Spread the dressing on top of the avocado layer.
  • Sprinkle on the remaining cheddar cheese
  • Pile the bacon on top and surround with egg slices.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 383 kcal, ServingSize 1 serving

CHILLI CHICKEN & BACON SALAD



Chilli chicken & bacon salad image

This is really easy and packed with flavour, with the peppery watercress and juicy chicory adding just the right amount of freshness

Provided by Sara Buenfeld

Categories     Lunch, Vegetable

Time 35m

Number Of Ingredients 9

2 boneless skinless chicken breast fillets
2½ tbsp sweet chilli sauce , for dipping
2 tbsp lime juice
175g oven chips
5 rashers streaky bacon
half a 75g bag watercress
2 heads chicory , thickly sliced
4 spring onions , trimmed and sliced at an angle
2 small avocados , peeled, stoned and cut into wedges

Steps:

  • Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.
  • Dice the oven chips and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.
  • Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it's still warm.

Nutrition Facts : Calories 676 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 48 grams protein, Sodium 2.47 milligram of sodium

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME



Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

Steps:

  • Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
  • While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
  • Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
  • When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
  • Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
  • Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
  • Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

SPICY CHICKEN & BACON PASTIES



Spicy Chicken & Bacon Pasties image

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal served with a nice green salad.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 slices streaky bacon, chopped
1 large potato, peeled and cut into small cubes (about 250g total weight)
1 red chili pepper, deseeded and finely chopped
1 cooked chicken, breast meat shredded
3 scallions, thinly sliced
13 ounces premade puff pastry
2 tablespoons milk

Steps:

  • Heat oven to 425°F Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone.
  • Add the chili and cook for a further minute Season generously with black pepper, plus salt to taste.
  • Tip into a bowl and mix with the shredded chicken and scallions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
  • Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

Nutrition Facts : Calories 715, Fat 43.5, SaturatedFat 11.6, Cholesterol 40.8, Sodium 368, Carbohydrate 59.9, Fiber 3.9, Sugar 2.3, Protein 21.3

CHILI CHICKEN SALAD



Chili Chicken Salad image

A whole meal chicken salad, with lots of taste, from Cooking Light. A very satisfying meal. (Cook time includes 20 minutes chill time.)

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon water
1/4 teaspoon pepper
2 garlic cloves
1 lb boneless skinless chicken breast
vegetable oil cooking spray
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons water
1 tablespoon vegetable oil
1 cup frozen whole kernel corn, thawed (or fresh)
1/2 cup sliced green onion
6 cups tightly packed sliced romaine lettuce

Steps:

  • Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
  • Process until a paste forms, scraping sides occasionally.
  • Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
  • Cover and chill 20 minutes.
  • Place chicken on rack of broiler pan coated with cooking spray.
  • Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
  • Cut chicken across grain into thin slices, set aside and chill, if desired.
  • Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
  • Stir in corn and green onions.
  • Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
  • Pour dressing evenly over salads.

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