Last night's leftover Roast Chicken transformed into BLT Chicken Salad.
Shelly's BLT Chicken Salad
6 slices Bacon, cooked crisp and crumbled
Tomatoes
1 1/2 cups Roast Chicken chopped, cooked (leftover rotisserie works great)
Lettuce
1 hard-boiled Egg, peeled and sliced
Basil Dressing
Pulse in a food processor your 1/2 cup of favorite Ranch/Caesar Dressing (or Greek Yogurt) and about 6 leaves of fresh Basil.
Mix chicken, tomatoes, bacon, and dressing together. Arrange lettuce on plates. Top with chicken mixture. Garnish with egg slices.
Refrigerate any unused for up to 3 days.
