112 bacon lettuce tomato chicken salad Recipes

head lettuce, shredded, cooked chicken, cubed, tomato, seeded and chopped, sliced ripe olives, sliced scallion, bacon, fried and crumbled, grated cheddar cheese, crushed corn chips, avocado, fresh lemon juice, sour cream, vegetable oil, garlic, minced, sugar, chili powder, salt, hot pepper sauce

cubed cooked chicken, chopped celery, mayonnaise, sour cream, lemon juice, salt, crumbled cooked bacon, pecan halves, toasted, lettuce leaves, tomato wedges

uncooked radiatore , pasta (nuggets, about 19 oz.), cubed cooked chicken breasts (about 20 oz.), precooked bacon, cut up into small pieces (about 15 slices), fire roasted diced tomatoes, drained, fresh baby spinach leaves, lightly packed, refrigerated ranch dressing, gorgonzola, crumbled (4 oz), bibb lettuce , if desired (optional)

bacon, cooked, drained and crumbled, eggs, boiled and chopped, head lettuce, shredded, cooked chopped chicken meat, tomatoes, seeded and chopped, blue cheese, crumbled, avocado, pitted and diced, chopped green onions, ranch dressing, fresh cracked pepper

boneless skinless chicken breast halves, pecans, very finely chopped, seasoning salt (such as lawry s), black pepper, butter, melted, dark brown sugar , firmly packed, seasoning salt (such as lawry s), bacon, thick sliced, iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped, black-eyed peas, rinsed and drained, whole kernel corn or 1 (11 oz) can mexican style , drained, tomatoes, chopped, cheddar cheese, shredded (about 4 oz.), ranch dressing or 1 cup bleu cheese salad dressing

cool ranch doritos, crumbled, boneless skinless chicken breasts, chicken broth, sweet and spicy barbecue sauce, head chopped iceberg lettuce, head chopped romaine lettuce, shredded monterey jack cheese, canned black beans, rinsed and drained, canned corn, drained, tomatoes, diced, avocados, diced, sliced scallion, bacon ranch dressing

sliced bacon (see notes), coarsely chopped, extra-virgin olive oil, tarragon-flavor vinegar, dijon mustard, minced shallot, fresh-ground pepper, salt, lightly packed watercress sprigs (4 oz.), rinsed and crisped, shredded lettuce (use half butter lettuce and half iceberg or all iceberg), firm-ripe tomatoes (2/3 lb. total), rinsed, cored, and chopped, sliced skinned cooked chicken (7 oz.; see notes ), crumbled blue cheese (3 oz.; see notes ), hard-cooked large eggs, shelled and chopped, firm-ripe avocado (1/2 lb.), halved, pitted, peeled , and thinly sliced crosswise

mixed salad greens (iceberg lettuce kind), cucumber, red onion, avocado, peeled, tomatoes, seeded, shredded cheddar cheese, boneless skinless chicken breast, salt (to taste), fresh coarse ground black pepper (to taste), barbecue sauce, bacon , crisply cooked, drained and crumbled (optional), ranch salad dressing

rotelle pasta, water, chicken soup base , paste, turmeric (optional for color ), bacon, cooked and chopped (reserve 2 tbsp bacon fat), mayonnaise, lemon juice, sugar, grape tomatoes, cut in 1/2 (1/4 cup diced fine ), green onion, chopped (end to end ), pepper (fresh ground ), iceberg lettuce, sliced thin and diced

boneless skinless chicken breasts, cooked and cubed, lg eggs, hard boiled and sliced, bacon, cooked and diced, head of iceburg lettuce, chopped, beefsteak tomatoes, diced, cucumbers, sliced, bell peppers, green, yellow, & red, chopped up, lg can sliced black olives

chicken broth, skinned and boned chicken breasts, cilantro-chile dressing, divided, head romaine lettuce, cheddar cheese, shredded, grape tomatoes, halved, sliced green onions, avocados, sliced, fully cooked bacon, crumbled, cornbread croutons

olive oil, white wine vinegar, dijon-style mustard, salt, pepper, avocado, halved, seeded, peeled, and finely chopped, chicken, cooked cubed, roma tomatoes, chopped, bacon , crisp-cooked, drained, and crumbled, blue cheese, crumbled, boston lettuce leaves, hoagie rolls, split , hollowed out, and toasted, hard-cooked eggs, chopped

salad ingredients, head iceberg lettuce, washed and chilled, bacon , cooked crisp, tomatoes, cooked chicken, cubed and chilled, hard-cooked egg, sliced (2 if you wish), barbecue salad dressing ingredients, mayonnaise, prepared barbecue sauce (your favorite ), instant minced onion, lemon juice, salt, pepper

count) package burrito-size flour tortillas, louis rich southwestern chicken strips, pre-cooked chicken strips, hormel pre-cooked bacon (microwave), pre-shredded lettuce, sargento shredded 6-cheese italian cheese blend, roma tomato, sliced black olives, hidden valley ranch salad dressing

chicken breasts, skinless and boneless, drizzle of olive oil, essence , recipe follows, raw bacon, diced, extra-virgin olive oil, juice from 1 fresh lemon, maytag blue cheese, salt, freshly ground black pepper, avocado, peeled and pitted, beefsteak tomato, peeled, seeded and small diced, hard boiled eggs, heads of bibb lettuce, washed, patted dry and thinly sliced, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

leaves romaine lettuce hearts (large), ground chicken breast, tomato, light ranch salad dressing, avocado, bacon (crumbled ) or 4 tbsp bacon, pieces, salt and pepper, onion powder or 2 tbsp chopped onions, shredded cheddar cheese, pam cooking spray