Faith’s BLT Chicken
Servings
4
Servings
4
Ingredients
Instructions
  1. SALAD Make a salad of your favorite lettuce and ingredients. I add a full bunch of chopped fresh cilantro, fresh corn kernels, diced avocado, cherry tomatoes cut in half, and diced scallions. Toss salad with a vinaigrette. I mix together Ariston Extra Virgin Olive Oil from Greece, balsamic vinegar, and the juice of a whole lime or two. (If limes are too expensive, go with fresh lemons.) A little salt and freshly ground pepper. Taste it and see. Set the bowl aside.
  2. CHICKEN Grill the chicken breasts and four slices of bacon, cooking bacon until it is crisp. Set the bacon aside to cool. When the breasts have been cooked on both sides, remove.
  3. CORNBREAD Homemade or Store-Bought Slice the cornbread in half horizontally so that it is about a half-inch thick. Lightly butter both sides of each slice. Grill one side of the slices, moving them a little so they have nice grill marks and are deep golden and a little crispy. Flip the pieces and grill the reverse side the same way. Make sure it’s golden, not faintly grilled. You want at least two pieces per person.
  4. Place the chicken breast on a plate, top with dressed salad greens and crumble a slice of bacon on top of each serving. Put two slices of grilled cornbread on the side, or bring them out on a platter, and let guests help themselves. They will want a lot of all this, so be prepared! I now double the cornbread allotment.
Recipe Notes

Seriously, I’d make double the cornbread. It’s freaky delicious.