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Monday, August 19, 2013

Chicken BLT Salad

Nothing says summer more than a BLT sandwich. Instead of a sandwich, try this chicken BLT salad. It's hearty enough to please all eaters, with a strong (but not overpowering) bacon and mayonnaise flavor. The recipe calls for Italian bread; I used our sweet sourdough and it was delicious. As written, the recipe makes a huge amount, so if you're serving 2 adults, I'd recommend halving it. Even then your servings will be generous. This salad is best fresh.


Chicken BLT Salad

Source: The America's Test Kitchen Quick Family Cookbook
Serves 4 generously

3/4 c mayonnaise
4 (1-inch-thick) slices Italian bread
1 lb bacon, chopped
2 (6-oz) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
salt and pepper
3 T red wine vinegar
1 1/2 lbs cherry tomatoes, halved
2 romaine lettuce hearts (12 oz), torn into bite-size pieces

Heat oven to 475F. Spread 1/4 c mayonnaise over both sides of bread, lay on baking sheet, and bake until golden brown, 8-10 minutes, flipping bread halfway through cooking. Let cool 5 minutes, then cut into 1-inch croutons.

Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 5-7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and pour off all but 1 T fat left in skillet.

Return fat to medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken, stirring often, until golden brown and cooked through, 2-4 minutes; transfer to plate.

Whisk remaining 1/2 c mayonnaise and vinegar together in large bowl. Add bacon, cooked chicken, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper to taste and serve.

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