Here’s a delicious recipe for BLT Chicken Salad
INGREDIENTS>
| 1 | 2 boneless, skinless chicken breasts. |
| 2 | 4 slices of bacon. |
| 3 | 2 cups of mixed salad greens (such as romaine, spinach, or arugula). |
| 4 | 1 cup of cherry tomatoes, halved |
| 5 | 1/2 cup of diced cucumber |
| 6 | 1/4 cup of diced red onion |
| 7 | 1/4 cup of crumbled feta cheese (optional) |
| 8 | 1/4 cup of ranch dressing |
| 9 | Salt and pepper to taste |
Instructions>
1. Cook the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Heat a grill pan or skillet over medium-high heat and lightly oil the surface.
- Cook the chicken breasts for 6-8 minutes on each side, or until they are cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing.
2. Cook the Bacon:
- In the same skillet or a separate pan, cook the bacon slices until they are crispy and golden brown. Remove from heat and drain on paper towels. Once cooled, crumble the bacon into bite-sized pieces.
3. Assemble the Salad:
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, and diced red onion.
- Add the sliced chicken breasts and crumbled bacon to the salad mixture.
4. Add Dressing and Toss:
- Drizzle the ranch dressing over the salad ingredients, starting with a small amount and adding more as needed.
- Toss the salad gently to evenly coat the ingredients with the dressing.
5. Garnish and Serve:
- Sprinkle crumbled feta cheese over the top of the salad, if desired, for added flavor.
- Serve the BLT Chicken Salad immediately, garnished with additional cracked black pepper if desired.
