Bacon Blue Cheese Chicken Salad Sandwiches

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

Bacon Blue Cheese Chicken Salad Sandwiches

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• 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.

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Ingredients

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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

 

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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

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