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This delicious Chicken BLT Salad is topped with grilled chicken, slices of ripe tomato, cucumbers, crispy bacon, and chunks of blue cheese. Grilled Chicken Marinade is made with Mazola® Corn Oil, balsamic vinegar, raw honey, prepared mustard, and spices.
September is National Cholesterol Awareness month and we are trying to eat a little healthier, workout more, and making lighter dishes. A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. I love that Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out. Corn oil is also my Chicken Fajitas recipe.
This yummy salad is filled with all the flavors of the traditional BLT, minus the toasted bread. And has the BEST chicken marinade ever! A homemade Maple Balsamic Dressing is drizzled on top of this delicious salad. I love that you can just toss all of the chicken marinade in ingredients into a large zip-style bag and push around with your fingers. Toss in the chicken and marinade in the fridge for a few hours or overnight.
To lighten up my recipe, I swapped out regular bacon for lower sodium bacon, instead of brown sugar I used raw honey, and I used boneless skinless chicken. I also used Mazola Corn Oil in place of olive oil.
My dad always said that you should use what you have. So, no fancy equipment like a meat tenderizer for me! I just use the child-size wooden rolling pin to flatten the boneless, skinless chicken breasts. Flattening chicken breasts helps them cook more evenly and tenderizes the meat. I use a large zip-style bag and flatten one chicken breast at a time. Always keep one hand clean and one hand that handles the raw meat. Be sure and wash your hands thoroughly with soap and hot water after handling raw meat!Try some of my other great grilling recipes that you can swap out corn oil in the recipe to make them better for you! Blood Orange Chicken, Citrus Marinated Chicken, Whiskey Marinated Steak, and Grilled Pork Chops.
I love grilling outside! Besides saving me from having to clean up the stove, grilling gives such wonderful flavors to food. Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value. Be sure and try my Sweet Chili Chicken recipe with Mazola corn oil!
Fall is quickly approaching and we’re eating lighter meals, we’re incorporating more fresh vegetables into meals and making a few simple changes. Using boneless skinless chicken breasts instead of chicken with skin or removing the skin from chicken thighs. In addition, to lighten up this chicken marinade, I used corn oil in place of extra virgin olive oil and raw honey instead of a more processed sugar. And be sure and try this sweet yet tangy homemade Balsamic Dressing. Oh, it’s so good!
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has such a wide-variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Try using corn oil to make a homemade balsamic dressing for my Harvest Chicken Salad or Strawberry Blueberry Salad.
I mean, doesn’t this chicken look delicious?! Let it rest for about 5 minutes prior to slicing, so the juices don’t escape.
Chicken BLT Salad
This delicious Chicken BLT Salad is topped with grilled chicken, slices of ripe tomato, cucumbers, crispy bacon, and chunks of blue cheese.
- Chicken Marinade:
- 1/2 cup Mazola Corn Oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey (raw)
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 3 tablespoons prepared stone ground mustard
- salt and black pepper to taste
- romaine or red leaf lettuce
- sliced tomatoes
- crispy bacon
- sliced cucumbers
- chunks of blue cheese
- Maple Balsamic Dressing:
- 1 cup corn oil
- 1/2 cup balsamic vinegar
- 2 tablespoons prepared stone ground mustard
- 2 tablespoons pure maple syrup (dark)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Whisk all of the ingredients for the dressing in a small bowl, cover with plastic wrap, and set aside. Refrigerate until needed.
- In a large Ziploc bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine.
- Lightly flatten the chicken by placing one piece at a time inside a plastic bag or between two pieces of plastic wrap. Use a wooden rolling pin or a meat tenderizer to flatten the chicken slightly and make it even thickness.
- Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours.
- Preheat your gas grill to medium to high heat. If using a charcoal grill, pile charcoal bricks in the center of the bottom of the grill in a pile. Use lighter fluid to get them going. Wait until the flames are gone to spread the heated charcoal bricks out evenly in the grill.
- Grill the chicken over medium to high heat for about 3-4 minutes on each side. Turn occasionally with tongs. Pour the remaining marinade over the chicken while it cooks. Cook until the internal temperature of the chicken is 165 degrees F.