BLT Chicken Salad

Printed from Jenn's Food Journey, inspired by Sunny Anderson, The Food Network
- Serves 2 -

Ingredients:
For the salad:
3-4 cups romaine or green leaf lettuce, thinly sliced or torn
1 cup chopped cherry tomatoes
1 boneless, skinless chicken breast
8 slices center cut bacon, roughly chopped
cucumber slices (optional)
sourdough bread croutons
For the dressing:
3 Tablespoons mayonnaise
2 teaspoons Dijon or whole-grain mustard
1 Tablespoon lemon juice
salt and white pepper, to taste

Directions:
Preheat grill to 375 degrees F. Clean and oil grill grates. Season chicken with salt and pepper on both sides. Place over direct heat and grill 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F. Remove and allow to cool before cutting into bite sizes pieces.

Meanwhile, cook the bacon in a skillet over medium heat, until crisp. Remove with a slotted spoon and let drain on a plate lined with a paper towel.

To make the dressing - add the mayonnaise, mustard and lemon juice to a small bowl or measuring cup. Season with salt and white pepper to taste.

To build the salad - in a bowl or on a plate, add the lettuce, tomato and cucumber. Top with chicken and croutons. Sprinkle on bacon pieces and top with dressing. Serve and enjoy!
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