Best Fried Chicken Blt Salad Recipes

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BLT CHICKEN SALAD



BLT Chicken Salad image

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. -Cindy Moore, Mooresville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-boiled large eggs, sliced

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.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

FRIED CHICKEN BLT SALAD



Fried Chicken BLT Salad image

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

1 lb breaded chicken tenders
oil
8 slices ready-to-serve cooked bacon
8 cups torn romaine lettuce
1 cup grape tomatoes
1 cup cucumber, sliced
1/2 cup onion, sliced
1/3 cup ranch dressing

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

FRIED CHICKEN BLT MELT



Fried Chicken BLT Melt image

Provided by Nancy Fuller

Categories     main-dish

Time 45m

Yield 2 sandwiches

Number Of Ingredients 17

2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon mayonnaise
2 leftover poached boneless, skinless chicken breasts (6 ounces each)
4 slices bacon
Vegetable oil, for frying
2 soft sandwich buns, split
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
2 teaspoons hot sauce
4 deli slices Cheddar
2 pieces iceberg lettuce
2 slices beefsteak tomato

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.

GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE



Grilled Chicken BLT with Green Goddess Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 BLTs

Number Of Ingredients 15

1/3 cup mayonnaise
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon capers, drained
1 anchovy fillet
1 clove garlic, minced
5 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1/3 cup sour cream
4 thin chicken cutlets (4 to 5 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 hamburger buns, split
Sliced tomatoes, cooked thick-cut bacon and Boston lettuce, for topping

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.

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