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May 27, 2009

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

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blue cheese chicken salad sandwiches

Bacon Blue Cheese Chicken Salad Sandwiches


  • Author: April @ Girl Gone Gourmet
  • 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.


Ingredients

Scale

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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • 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

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About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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