Barbecue Bacon Chicken Grilled Salad
Barbecue Bacon Chicken Grilled Salad. Crispy grilled barbecue chicken wrapped in thick-cut bacon smothered in William Sonoma Ultimate Grilled Chicken Rub. Served over grilled romaine and paired with a sriracha roasted potato salad. The perfect way to welcome grilling season this year !!
One of our favorite dishes to make when grilling season arrives is barbecue chicken. I can’t even count how many times we have made a classic grilled barbecue chicken wrapped in bacon. So when we make this chicken we like to get creative with what we pair it with each time.
Sometimes we throw it over polenta, sometimes we top it with an avocado salsa, but today we are serving it over a grilled romaine salad with a creamy sriracha roasted potato salad. The romaine is charred perfectly on the grill. The chicken is smothered in grilled chicken rub and lots of barbecue sauce. The potato salad is served with a creamy sriracha aioli and tossed with roasted peppers and lots of herbs. Finally we topped it with soft boiled eggs for a little bit of runny yolk action.
Not only does this salad look perfect for the spring/summer, but the flavors are screaming warm weather as well. And you know, barbecue party season is right around the corner. So if you need something to serve…make this delicious salad it. Because it has all the components of a good barbecue party all in one dish !!
Ingredients
For the Chicken
1 1/2 - 2 pounds boneless thin sliced chicken breasts
1 pound applewood smoked bacon
1 1/2 cups barbecue sauce
For the Salad
1 package (3 hearts) romaine lettuce; sliced lengthwise in half
1/2 cup olive oil; divided
salt and pepper
2 - 3 soft boiled eggs
basil leaves for serving
For the Potato Salad
1 1/2 pounds mini gold potatoes; halved
5 tablespoons olive oil; divided
salt and pepper
1 cup mayonnaise
3 teaspoons sriracha
juice 1/2 lemon
12 mini bell pepper; tops and seeds removed
2 tablespoons chopped chives
2 tablespoons fresh dill
Directions
Sprinkle both sides of each chicken breast generously with Williams Sonoma Ultimate grilled chicken rub. Wrap 1 slice of bacon around each breast seam side down. Place the chicken on a large baking sheet lined with parchment paper. Bake at 375 degrees for 15 -2 0 minutes.
Spread each piece of chicken with barbecue sauce and grill over medium heat another 5 - 10 minutes until cooked through.
Drizzle the romaine with a 1/4 cup of olive oil and sprinkle with salt and pepper. Grill over medium heat until charred for about 2 - 3 minutes.
Make the potato salad. Preheat the oven to 425 degrees. Line two baking sheets with parchment. Place the potatoes cut side down on one of the baking sheets. Drizzle with 3 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 30 - 40 minutes or until golden.
On the second baking sheet, add the peppers. Drizzle with the remaining 2 tablespoons of olive oil. Place in the oven with the potatoes. Roast for 15 - 20 minutes.
In a medium bowl, add the mayonnaise, sriracha, lemon juice, salt, and pepper. Stir to combine. Remove the potatoes and peppers from the oven and let cool. Add the potatoes to a large bowl. Slice the peppers into 1/2 inch slices and add to the bowl. Add the chives and dill. Add 1/2 of the sriracha mayonnaise. Toss to coat. Season with salt and pepper.
Assemble the salad. Layer the grilled romaine with the chicken and potato salad. Top with soft boiled eggs and basil leaves. Drizzle with additional sriracha mayonnaise.
