Tuesday, March 6, 2012

Raspberry Chipotle Chicken BLT Salad

The package of chicken tenders I bought to make the Bacon Wrapped Chicken with Chipotle Corn Salsa was quite large for two people. I had enough left for two more meals. The bacon wrapped chicken went over so well that I decided to try it again without the salsa and using a different sauce on the chicken. In a few days - maybe a week - I'll make it the original way again, but back to today's recipe.

4 chicken tenders
4 slices bacon
coarse salt
fresh ground black pepper
raspberry chipotle sauce
romaine lettuce, torn in bite-size pieces
matchstick carrots
tomato, chopped
shredded cheese
dressing of your choice

Season chicken with salt and pepper. Brush with raspberry chipotle sauce.
Wrap each chicken tender with a slice of bacon. Heat oil in skillet over medium heat. Add bacon wrapped chicken. Cook until fat is rendered and bacon is browned, about 5-7 minutes. Turn chicken over and continue cooking until chicken is cooked through, about 5 minutes. Drain on paper towels.
Chop tenders into bite-size pieces.

While chicken is cooking prepare salad.
Place desired amount of lettuce, carrots and tomato onto two plates. Set aside until chicken is ready.
Top salad with chicken and shredded cheese. Serve with your preferred dressing. Enjoy!

Check out all of this weeks great finds over at Inside BruCrew Life on Trick or Treat Tuesday.


  1. Terry, this salad sounds amazing! Where do you get ideas like this? Looove it! Have a great day :)

    1. The idea for the bacon wrapped chicken came from redbook, I changed the sauce to one of my favs and served over salad - the best way to serve veggies around here.

  2. ooh, the flavors in this salad sound absolutely amazing! i'll have to try it sometime soon - thanks for sharing the recipe!

  3. This salad does sound so light and refreshing!!! And BLT's are the only way I eat bacon, but I could do it with salad too:-) Thank you for sharing on Trick or Treat Tuesday!!!


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