BACON RANCH GRILLED CHICKEN SALAD RECIPES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

Steps:

• Combine the jalapeño, ginger, garlic, onion, lime zest, lime juice, parsley and mint in a small bowl. Whisk in the vegetable oil.
• Cut the chicken into 4 equal pieces. Lay each piece between sheets of plastic wrap. Cut the chicken into 4 equal pieces. Lay each piece between sheets of plastic wrap and beat with a mallet to ½-inch thickness. Place the chicken in a resealable plastic food storage bag, add the marinade, and refrigerate for up to 2 hours.
• Preheat a grill pan or grill to medium.
• Remove the chicken from the marinade and lightly pat it dry. Season with salt and pepper, and drizzle with 2 tablespoons of the olive oil.and pepper, and drizzle with 2 tablespoons of the olive oil.
• Add the chicken to the grill pan and cook for 1½ to 2 minutes. Rotate the chicken 90 degrees to make grill cross marks and cook for another 2 minutes. Then turn the chicken over and repeat, cooking until the chicken is nicely browned and cooked through, 6 to 8 minutes total. Remove the chicken from the grill pan and set it aside.
• Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill pan until toasted. Remove from the pan.them on the grill pan until toasted. Remove from the pan.
• To assemble: Spread 1 tablespoon of the dressing on each sandwich. Add a piece of grilled chicken, 4 pieces of bacon, tomato slices, and lettuce to each half, and cover with the tops. Serve immediately.