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BLT Chicken Salad


  • 2 boneless skinless chicken breasts
  • 5 strips of bacon
  • 1/4 cup chopped green onion
  • 1/2 cup quartered cherry tomatoes
  • 1/2 cup mayonnaise
  • 1/2 tsp black pepper
BLT Chicken Salad


  • Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1″ of water
  • Place pot on the stove uncovered and bring water to a boil
  • Reduce the water to a simmer and cover with a lid
  • Simmer the chicken for 14 minutes then remove from heat
  • While the chicken cookes prepare the bacon on the stovetop – fry at medium-low heat until crispy
  • Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces
  • In a small bowl combine mayonnaise, green onion, and black pepper
  • Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks
  • In a large bowl combine shredded chicken, mayo, green onion and pepper mixture, quartered cherry tomatoes and chopped bacon
  • Mix all ingredients until evenly combined
  • Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days

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