0:05
We have to have crispy golden brown
0:09
bacon for this recipe.
0:12
We are making a classic BLT
0:18
And the bacon will add a nice color to
0:21
the dish. A nice little crisp bits
0:26
Yeah. And give it a little saltiness,
0:31
All right. I am lining my sheet pan.
0:33
This is a deep sheet pan, which you'll
0:35
need. And I just put some parchment
0:38
paper on it, and then I'm going to lay
0:40
my bacon on there. A full pound of
0:51
You don't have to use the whole pound of
0:53
bacon if you don't want to. You can do
0:59
I'm going to use the sides of the pan
1:03
roll them a little bit.
1:11
I've got my oven preheated at 400°.
1:14
We're going to cook the bacon for about
1:16
a 15 to 20 minutes until you get it nice
1:19
and crispy and golden brown. And then
1:22
what I generally do is remove it from
1:24
the oven, take them off the pan, and lay
1:26
them on a paper towel to absorb some of
1:29
that grease. And then we'll chop it up.
1:31
While we're doing that,
1:33
we can work on the chicken.
1:35
Now, for this recipe, you're going to
1:37
need 3 cups of cooked chicken. I'm using
1:41
the rotisserie chicken because they tend
1:43
to give a lot of flavor. It's easy. It's
1:46
prepared for you already, but you can
1:48
certainly use your own recipe for baked
1:51
chicken. I even have a recipe for baked
1:54
chicken. You can go check that out on my
1:55
recipe blog, Katherine's plates.com,
1:59
So, what I'm going to do is take all the
2:01
chicken off of this chicken.
2:05
>> And then I'm going to chop it up into
2:06
little small bite-size pieces.
2:09
All right, I got all the meat off of the
2:11
chicken. I'm going to chop it up. Now,
2:14
this was a lemon-flavored chicken.
2:17
We generally like the mesquite flavor,
2:19
but they didn't have that. But, that's
2:20
totally fine because we'll have the
2:22
bacon and all the other flavors
2:25
inside here. What's the deal, you guys?
2:29
Is it fall or is it not fall?
2:33
>> It's still hot. We're almost done with
2:35
the chicken here. And once we're done
2:36
with the chicken, we're just going to
2:37
add it to a large mixing bowl.
2:40
All right, that looks really good.
2:54
We're going to take a pint of cherry
2:56
tomatoes. Now, I have these right here,
2:59
which are the different colored ones.
3:01
And they're just going to look really
3:02
nice in the dish. So, what I'm going to
3:04
do is quarter those, and then we'll add
3:10
Some might be more than quartered.
3:13
If they're the long ones, I'm going to
3:14
do them in the to six pieces.
3:17
You can use any tomatoes for this. If
3:18
you have vine-ripened tomatoes or the
3:23
just cut them into little pieces like
3:25
that to kind of match everything else in
3:27
the salad. Look at that cutie.
3:31
>> Look like a grape.
3:36
Once you get your tomatoes all done,
3:38
we're going to add them to the bowl.
3:41
I think that's what I'm going to add
3:43
I still have that left of the pint, but
3:45
you know, it's your dish. So, if you
3:46
want more tomatoes, you can add more.
3:53
It's It's to be a pretty dish for sure.
3:57
All right, let's go get some more
3:58
crunchy stuff. I've got a big slew of
4:01
green onions. I've already washed them
4:03
off and taken off the tops and we're
4:04
just going to chop these all up. Kind of
4:11
Watch your fingers, tuck them in.
4:16
This is going to add such a nice flavor
4:19
to the dish. I'm going to go about right
4:21
there. I'm going to save the rest for
4:22
Thomas's and I's omelet in the morning.
4:27
>> Now, I'm going to be using celery for
4:29
this dish, which is a classic
4:32
ingredient for a chicken salad. Now, a
4:35
BLT means there's lettuce in it and you
4:38
can certainly take your favorite lettuce
4:40
and chop it up for this salad.
4:45
I'm going to be using the celery for the
4:47
greenery in this dish. So, what I'm
4:49
doing is just taking some of the ribs of
4:52
the celery and I'm just cutting
4:56
so that we can get some nice pieces.
5:01
I love pulling from the center
5:07
and getting all those little leaves
5:10
So, we're going to chop all of this up.
5:13
Your lines don't have to be perfect, but
5:15
we just want to keep them the size of
5:17
everything that we're putting in the
5:20
And then we're just going to run our
5:23
Tuck your fingers in.
5:27
And then just go right through those
5:28
leaves. They add such a prettiness to
5:34
We're going to add the celery and our
5:36
green onions to the bowl with the
5:39
chicken and the tomatoes.
5:43
It's going to be such a fresh salad.
5:48
It's going to be a full meal.
5:55
Let's chop it up. Whatever you feel like
5:57
you need in your your salad.
6:02
Y'all try not to eat it.
6:05
>> I couldn't help myself.
6:09
>> Thomas is bad with the bacon,
6:15
Need a bigger piece than that.
6:29
I'm going to be eating this whole salad.
6:34
And we got no kids coming today.
6:38
>> It's all ours. Now we're going to bind
6:40
everything together. So I'm going to add
6:43
in half a cup of mayonnaise.
6:48
And you can adjust this
6:53
And then we're going to add in 4 oz Let
6:56
me mix it a little bit.
6:58
sour cream. You can even just go the
7:01
other 4 oz of mayonnaise or you can add
7:03
in a 4 oz of Greek yogurt if you want to
7:10
And then we're going to season it up
7:13
We're going to put in a quarter teaspoon
7:15
of salt and we'll adjust the seasonings
7:17
as we see fit after we get everything
7:21
Half a teaspoon of black pepper.
7:26
And half a teaspoon of garlic powder.
7:31
Onion powder, half a teaspoon.
7:36
We're going to shake in some smoked
7:43
That looks good. Go grab y'all some
7:47
All right. Let's combine it very well.
7:52
>> What do y'all like your chicken salad
7:56
I'm fixing to show you right now
7:58
how I'm going to load mine up and on
8:02
All right, look at that. Look at all the
8:04
colors in there, the textures,
8:11
I'm going to put some in a bowl. I'm
8:12
going to give that a try for y'all.
8:15
But I want to show y'all
8:17
I got my lunch ready.
8:20
I have it on a croissant.
8:24
Who would love to eat that?
8:28
Let's see if we get a crunch.
8:42
What is going on in there?
8:52
That knocks a regular classic kind of
8:56
chicken salad out of the park for sure.
9:01
Wow, y'all give that a try. Let me know.
9:04
And then y'all let me know down in the
9:05
comments if you want to make your own.
9:07
All right, you guys, thumbs up on this
9:09
one. Where is the cool weather?
9:13
>> All right, you guys, we got lots going
9:15
on this year, so stay tuned. Make sure
9:17
you hit the subscribe button down below
9:18
if you are new to my channel. Don't
9:21
forget to hype this video so we can put
9:23
it out there everywhere and thumbs up.
9:26
I'll see y'all on the next episode. Bye.
