Crispy Chicken Blt Salad Recipes

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package; place in single layer in shallow pan.
• Bake 20 min. or until done (165ºF). Cool 5 min.; cut into slices.
• Toss lettuce with tomatoes, bacon and dressing. Spoon onto 4 plates; top with cheese and chicken.

Steps:

• Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.
• Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
• Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
• Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

Steps:

• In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.