NEXT RECIPE >

Bacon Chicken Chopped Salad Recipe
Bacon Chicken Chopped Salad Recipe photo by Taste of Home
Next Recipe

Bacon Chicken Chopped Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. —Donna Marie Ryan, Topsfield, MA
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 package (22 ounces) frozen grilled chicken breast strips
  • 1 cup (4 ounces) crumbled blue cheese
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup canola oil
  • 8 cups chopped romaine
  • 3 medium tomatoes, chopped
  • 6 bacon strips, cooked and crumbled

Nutritional Facts

2-1/3 cups salad with about 2 tablespoons dressing: 348 calories, 22g fat (7g saturated fat), 87mg cholesterol, 993mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 35g protein .

Directions

  1. Heat chicken according to package directions. Cool slightly; coarsely chop chicken.
  2. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream.
  3. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing. Yield: 6 servings (1 cup dressing).
Originally published as Bacon Chicken Chopped Salad in Simple & Delicious August/September 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Bacon Chicken Chopped Salad

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
RLSM 231372
Reviewed Aug. 17, 2015

"Grilled plain chicken breast using citrus and basil seasoning and used lite bleu cheese. We loved it...recipe is a keeper."

MY REVIEW
angela32 229597
Reviewed Jul. 15, 2015

""My family isn't fond of blue cheese so I substituted feta. The flavor was great but super salty so we combined the finished dressing with ranch and it was the perfect blend!""

MY REVIEW
sstetzel 229596
Reviewed Jul. 15, 2015

"Made this last night, we enjoyed it very much. Fair warning, the blue cheese dressing is VERY strong. If you're not a big fan of blue cheese use a very mild blue. Would be great with some Buffalo flavoring on the chicken.

Sue Stetzel
Field Editor Manager
Taste of Home Magazine"

Loading Image