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May 27, 2009

Bacon Blue Cheese Chicken Salad Sandwiches

Home » Main Dishes » Bacon Blue Cheese Chicken Salad Sandwiches

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Two blue cheese chicken salad sandwiches stacked on top of each other
Bacon blue cheese chicken salad sandwiches are a great way to use up extra chicken during the summer. Serve the chicken salad on toasted whole-grain bread with crisp romaine lettuce, juicy tomatoes, and alfalfa sprouts for the quintessential summer sandwich experience.
Two blue cheese chicken salad sandwiches stacked on top of each other

Bacon Blue Cheese Chicken Salad Sandwiches

More than any other time of year, summer is when I make chicken salad sandwiches. Maybe because I grill boneless chicken breasts a lot and always cook an extra one so that the next day all I need to do is combine a few simple ingredients together for a cold chicken salad that’s perfect on toasted bread. Often, I go with whatever I have on hand in the fridge, but lately, I’ve been enjoying some crumbled blue cheese, which adds richness and a tangy surprise, stirred into the salad. Some crispy romaine lettuce, juicy tomatoes, and crispy bacon slices turn it all into a sandwich that’s perfect for lunch on a hot day.

Some Ingredients You’ll Need

  • Boneless, skinless chicken breast. Any way you want to cook it is fine, but be sure to season it well with salt and pepper.
  • Mayonnaise
  • Fresh lemon juice
  • Fresh parsley
  • Thick-cut bacon
  • Whole-grain bread
  • Slice tomato, romaine leaves, and alfalfa sprouts

More Summer Sandwiches

  • Lobster Salad Sandwiches
  • Caprese Roast Beef Sandwiches
  • Southwest Chicken Wraps

Print
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blue cheese chicken salad sandwiches

Bacon Blue Cheese Chicken Salad Sandwiches


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 sandwiches 1x
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Description

Chicken salad with crumbled blue cheese and crispy bacon is a delicious twist on a classic sandwich.


Scale

Ingredients

For the Sandwiches

  • 4 slices thick-cut bacon
  • 1 (10-oz) boneless, skinless chicken breast, cooked (see note)
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 4 ounces blue cheese, crumbled
  • Juice of 1/2 a lemon
  • 8 slices whole grain bread, toasted

Optional Toppings

  • Tomato slices
  • Romain lettuce
  • Alfalfa sprouts

 


Instructions

  1. In a non-stick skillet, cook the bacon until crispy. Transfer to a plate lined with a paper towel.
  2. Cut the chicken into small pieces. In a large bowl, combine the chicken, mayonnaise, parsley, blue cheese, and lemon juice. Give it a taste and season with additional salt, if needed.
  3. Divide the chicken salad between four bread slices, top with the bacon and other toppings if using.

Notes

When I grill chicken, I like to cook extra for sandwiches like this one. I just season the chicken with salt and pepper, cook it, and keep it in the refrigerator until I’m ready to make sandwiches.

I used Pepperidge Farm Whole Grain Bread. Depending on the brand you use the nutrition estimate may vary.

  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 749
  • Sugar: 6.4g
  • Sodium: 954.4mg
  • Fat: 46.4g
  • Saturated Fat: 13.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 41.7g
  • Fiber: 9.6g
  • Protein: 31.9g
  • Cholesterol: 125mg

Keywords: chicken salad, chicken salad sandwiches

Did you make this recipe?

Tag @girlgonegourmet on Instagram and hashtag it #girlgonegourmet

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


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Welcome to Girl Gone Gourmet

Hi, I’m April! Comfort-food connoisseur, cookbook author, and parsley superfan – thanks for stopping by! Learn more… 

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