GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 BLTs
Number Of Ingredients 15
Steps:
- Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use.
- Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted.
- Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce.
SOUTHERN FRIED BLT
I'm really not big on tomatoes-but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you've gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. -Stacy King, Rome, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels., To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.
Nutrition Facts : Calories 634 calories, Fat 45g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
BLT CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.
- Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
- Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
- To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.
FRIED CHICKEN BLT SALAD
Make and share this Fried Chicken BLT Salad recipe from Food.com.
Provided by SouthernBell2627
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenders in half crosswise.
- Heat a little oil in a large skillet.
- Add tenders and cook over medium heat, turning once, 6 minutes, or until cooked through.
- Remove.
- Heat bacon in microwave.
- Mix lettuce, tomatoes, cucumber, onion, and dressing together.
- Divide lettuce mixture among plates; top with chicken and crumbled bacon.
- Serve with extra dressing on the side.
Nutrition Facts : Calories 217.8, Fat 17.4, SaturatedFat 3.9, Cholesterol 24.2, Sodium 598.9, Carbohydrate 8.9, Fiber 3, Sugar 3.9, Protein 8
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