Bacon Chicken Salad with Creamy Spicy Dijon Dressing – maybe the best use of leftover chicken yet. Use it in sandwiches, wraps or atop a garden salad!
This Bacon Chicken Salad is a different take on a club sandwich and one of my favorite lunches. We also often serve them in mini versions at party buffets as a terrific finger food that people really enjoy. When I make homemade flatbreads I always freeze extra so that any leftover chicken I have on hand can be used to make these terrific sandwiches. If using them as party food, you can use two round flatbreads and cut them into wedges for serving. I make flatbreads on my gas grill but I also sometimes use an unoiled cast iron pan to cook them during the winter months. You can find my recipe for flatbreads here.
- 4 cooked boneless skinless chicken breasts or 3 cups cubed cooked chicken breast
- 1/2 cup plain mayonnaise
- 8 strips crisp cooked smoked bacon chopped
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp finely chopped red pepper
- 1/4 tsp chile flakes optional or 1/2 tsp crushed chili paste.
Toss together all ingredients well and spread between individual flatbreads. Add lettuce and tomato if desired.
This Chicken Salad is great on sandwiches inside wraps or used as the basis of a great dinner salad with garden fresh lettuce, tomato and other vegetables.