Fried Chicken Blt Salad Recipes

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.

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.

Steps:

• Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve.
• Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes.
• Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken.
• Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad.
• Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

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.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
• We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!

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.

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.

Steps:

• Boil eggs and let them cool.
• Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
• Tear or prepare lettuce as normal.
• Add cheese, tomato, and cucumber to lettuce.
• Cut chicken into bite size pieces and put into lettuce mixture.
• Dice eggs and add into mixture.
• Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
• I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
• You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.

Steps:

• Cook pasta as directed on box.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.