Applewood BBQ Bacon Chicken Salad
Applewood BBQ Bacon Chicken Salad. Crispy applewood bacon wrapped chicken marinated in William Sonoma Ultimate Grilled Chicken rub and smothered in boozy bacon bbq sauce. Tossed with greens, avocado, tomatoes, corn, and fresh herbs. Paired with a Boozy Bacon BBQ Crema and of course an ice cold refreshing beer because who said salad has to be boring ?!
I know some people think salads are super boring, and I do get that I really do. BUT salad doesn’t have to be boring at all. Whenever we make salad we totally do it up and that is really the only way to do it. It needs to have lots of colors, lots of flavors, and lots of super fresh ingredients.
Enter, this Applewood BBQ Bacon Chicken Salad. And let me tell you…there is absolutely nothing boring about this salad. The crispy bacon wrapped bbq chicken is smokey and charred from the grill. We also used William Sonoma’s Ultimate Grilled Chicken Rub which is super delicious and smells AMAZING while cooking.
Now let’s talk about all those fresh salad ingredients to pair with the boozy bacon bbq chicken. There’s soft boiled eggs, avocado, cherry tomatoes, fresh summer corn, and fresh herbs. We did a Serrano Chile & Meyer Lemon Vinaigrette dressing and paired it with a Boozy Bacon BBQ Crema.
Seriously, can you guys tell me anything boring about that?! Stayed tuned because we kind of have a lot of salads coming your way this weekend…oops !!
Ingredients
1 1/2 pounds thin sliced chicken cutlets
William Sonoma Ultimate Grilled Chicken Rub or BBQ seasoning of your choice
1 pound applewood smoked bacon
barbecue sauce; homemade or store-bought
1 large head romaine lettuce
2 soft boiled eggs
4 ears corn; kernels removed
1 avocado; sliced
1 cup cherry tomatoes; halved
fresh basil and dill
For the Serrano Chile & Meyer Lemon Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
juice 1 Meyer lemon
1/4 teaspoon red pepper flakes
salt and pepper
For the Barbecue Crema
1 cup sour cream
2 tablespoons barbecue sauce
Directions
Sprinkle the chicken on both sides with the barbecue rub. Wrap one piece of bacon around each cutlet. Lay in a baking dish seam side down. Bake in a 375 degree oven for about 20 minutes. Remove and coat with barbecue sauce. Transfer to a medium heat grill and cook for 2 minutes on each side or until cooked through.
Assemble the salad. Layer the romaine, soft boiled eggs, corn, avocado, tomatoes, basil, and dill on a serving board or in a large bowl.
Make the dressing. Mix the olive oil, balsamic, lemon juice, red pepper flakes, salt, and pepper in a shaker. Drizzle over the salad. Top with the chicken.
Make the Barbecue Crema. Mix the sour cream and barbecue sauce in a small bowl. Serve alongside salad and chicken.
