Fried Chicken Blt Salad Food

BLT CHICKEN SALAD

Steps:

• In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

CRISPY CHICKEN BLT SALAD

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package; place in single layer in shallow pan.
• Bake 20 min. or until done (165ºF). Cool 5 min.; cut into slices.
• Toss lettuce with tomatoes, bacon and dressing. Spoon onto 4 plates; top with cheese and chicken.

FRIED CHICKEN DINNER SALAD

Steps:

• Beat egg in a shallow dish.
• Mix bread crumbs and Parmesan cheese together in a shallow dish.
• Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
• Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
• Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

FRIED CHICKEN BLT MELT

Steps:

• For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use.
• For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the poached chicken from the refrigerator and let come to room temperature.
• Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes. Drain on a paper-towel-lined plate.
• Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven.
• Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish. In a separate baking dish, whisk together the buttermilk and hot sauce. Slice each chicken breast in half horizontally. Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour. Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side. Remove to a paper-towel-lined plate to drain. Cover the chicken pieces immediately with the cheese slices so they can begin to melt.
• Spread the cut sides of the buns with the honey mustard sauce. Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired. Sandwich the buns together and enjoy.

FRIED CHICKEN BLT SALAD

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.

ITALIAN BLT CHICKEN SALAD

Steps:

• In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread.