As the saying goes BACON makes everything better. Who doesn’t love a nice, big crispy strip of bacon? Lord knows I do but with a healthier leash on life I have traded that oh so love of bacon with turkey bacon. Well that’s what I thought until I read this here article. And boy was I surprised! I must admit I don’t always thoroughly look at labels. I know, I know Bad Sunshine. But after reading this I will most definitely be on my pees and ques. Besides knowing is half the battle. To read this eye opening article by Zakia Hassan please click on the link below.
Chicken salad is becoming one of the Porter House faves. YES! my friends we have graduated from tuna, tuna all the time. But don’t get me wrong we still love tuna just as much. But when we are in the mood for something different, something “Porter House Gourmet”. We crave chicken salad. But not just any chicken salad. One that will satisfy the sweet and the savory. Mmmm, Tasty!
- 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 3 strips turkey bacon, cooked and crumbled
- 1 tablespoon olive oil
- black pepper
- garlic powder
- onion powder
- 1 cup red seedless grapes, sliced in half
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh tarragon leaves
- 2 celery stalks, chopped
- 1/2 onion, finely chopped
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil..
2. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Roast until golden and completely cooked through, about 50 minutes. Cool completely.
3. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the bacon, grapes, mayonnaise, tarragon, lemon juice, celery, onion and salt, pepper, onion powder and garlic powder to taste and mix well.
4. Serve & Enjoy!
*CHEF’S NOTE – Jazz this salad up by serving it in an edible toast cup, an edible tomato cup or in a lettuce cup/wrap
So my daughter, niece and nephew LOVE themselves some honey mustard. Just as much as they LOVE ranch dressing. Well one day my husband and I decided to try this stuff they love so much. Just to see what all the rave was about. And you know what, WE FELL IN LOVE TOO! I know I am a little late to the party but this stuff is the bomb. So whenever I find a recipe that calls for honey mustard I am all over it. Give this one a try. It is sooo good!
1/2 cup Dijon Mustard
1/2 cup Honey
1/2 whole (juice Of) orange
1/4 teaspoon pepper
1/2 teaspoon Salt
2 cloves of garlic, minced
1 teaspoon dried basil
zest of one orange
8 slices of sourdough bread, toasted
2 whole Boneless, Skinless Chicken Breasts
8 slices Turkey Bacon
4 slices sharp provolone cheese
4 slices swiss cheese
1. To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon mustard, 1/2 cup honey, juice of 1/2 orange, 1/4 teaspoon pepper, 1/2 teaspoon salt, minced garlic, dried basil and orange zest; whisk until smooth. Set Aside.
2. Next, rinse the chicken breasts and cut (lengthwise) into half. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for up to 3 hours or overnight.
3. After the chicken is marinated, pan fry the bacon, drain and set aside. When finished cooking bacon clean out the skillet and heat up canola oil in clean skillet over medium high heat. Also preheat the oven to 400 degrees.
4. Remove the chicken from the fridge and pour off excess marinade. When the grease is nice and hot add two pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. Repeat skillet process and remove finished chicken to baking sheet until all chicken breast are cooked. Place the chicken in preheated oven and cook for about 5-7 minutes. Remove from oven.
5. Lay 2 pieces of bacon over each chicken breast. Place a piece of provolone and swiss cheese over the top of each chicken breast. Return pan to oven for an additional minute or two, or until cheese is melted and bacon is sizzling.
6. Toast sourdough bread and spread each slice with mayo. Garnish one slice with lettuce and tomato; then top with chicken breast. Crown with the second slice and cut in half. Serve immediately.
I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?
- 1 cup mayonnaise
- 1 cup Ranch salad dressing
- 2 cups Peas & Carrots
- 1 cooked boneless skinless chicken breast, shredded or diced
- 8 slices of turkey bacon, cooked and diced
- 1 lb. pasta of your choice, cooked and rinsed with cold water
- 1 cup shredded cheese
- Garlic Powder, Onion Powder, Salt and Pepper, to taste
1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.
2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.
3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.