Chicken BLT Chopped Salad

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By: Kecia’s Flavor Breakthrough!

December 9, 2013

 I know the cold weather is here, but sometimes I still crave salad. My husband likes salads that have a lot of ingredients in them so we can have them for a main meal. This one had rave reviews from all who had it!

Serves 4 

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Ingredients:

1 Tbl olive oil

1 boneless skinless chicken breast sliced into ½ inch thick slices

 12 slices of center cut bacon

2 romaine hearts, chopped

2 stalks celery chopped

1 cup of grape tomatoes, halved

¼ cup diced red onion

1 cup seasoned croutons of your choice, homemade or purchased

1 cup shredded cheddar

Your favorite Ranch Dressing

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 In shallow dish, mix olive oil, garlic powder, salt, pepper, herb blend add chicken and stir to coat. Let marinade a few minutes while you cook the bacon.

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Cook bacon until crisp, drain on paper towels, coarsely crumble and set aside. Drain grease from skillet.

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 Now cook the chicken in the same skillet over medium heat, browning both sides, cook for about ten minutes or until chicken is thoroughly cooked. Remove from heat and cool a few minutes. Cut up into bit sized cubes.

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While chicken is cooking on 4 plates divide the lettuce equally. On top of that place the celery, tomatoes and onions.

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Sprinkle with bacon, cheese and croutons. Serve with Ranch Dressing.

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