Perfect for a summer evening but good any time of the year. Adjust the salad ingredients to your own taste. This is the combination that we prefer.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
2
Yield:
2 salads
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.

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  • Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.

  • Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

Cook's Notes:

Cook the chicken in olive oil instead of bacon fat, if preferred.

Use any salad greens you like.

Nutrition Facts

616 calories; protein 45.6g; carbohydrates 14.9g; fat 41.5g; cholesterol 135.9mg; sodium 1733.6mg. Full Nutrition
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