Bar-B-Que Bacon Wrapped Chicken with Strawberry and Pineapple Salad

This is my little bit of bad, little bit of good, salad. Once you try it, you'll see what I mean. But hey, you can probably tell by looking at the picture. This salad is bad, but still good for you at the same time. It will appease both the angel and the devil on your shoulder, hehe!

I present for thine dining experience...

My Bar-B-Que Bacon Wrapped with Chicken Strawberry and Pineapple Salad!!!

Bacon Wrapped Chicken
2 lbs Boneless, Skinless Chicken Breast Strips
1/2 lb Hickory Smoked Pork Bacon
1 tsp Cayenne Pepper
1 tbsp Tony Chachere's Creole Seasoning
1 tbsp Blackening Seasoning

For this, you must prepare the chicken in this manner:
1. Take two boneless, skinless chicken tenders and roll them up on each other in a circle.
2. Wrap them in bacon.
3. Skewer them with toothpicks to keep them intact for cooking.
4. Season them with Tony Chachere's, a little cayenne for heat, and blackening seasoning.
5. Bake them in the oven on 450 degrees for 30-35 mins.
6. Pull out and top with a Chipotle Bar-B-Que Sauce in the last 10 minutes of cooking.

Chipotle Bar-B-Que Sauce
7oz Chipotle Peppers in Adobo Sauce
1/4 cup Dijon Mustard
1/4 cup Olive Oil
1/4 cup Ketchup
1/4 cup Honey
1/4 cup Rice Wine Vinegar
1 tbsp Brown Sugar
1 tsp Kosher Salt
1 tsp Black Pepper

1. Blend all the ingredients together until well blended and completely smooth.

Pineapple Vinagrette
1/2 of a 15.25oz can of Pineapple Chunk, pour juice in blender
1/2 cup Fresh strawberries
1/4 cup EVOO
1 tsp Minced Garlic
1/4 cup Rice Wine Vinegar
Juice of One Small Lemon
1 tbsp Grated Parmesan
1/4 cup Roasted Red Bell Pepper
1 tbsp Dried Parsley Flakes
1 tsp Kosher Salt, to taste
1 tsp Black Pepper, to taste

1. Blend all the ingredients except the strawberries together until smooth consistency.

The Assembly
1. Take a couple of handfuls of Spring Mix and spread them evenly over the plate.
2. Top with two Hickory smoked bacon wrapped chicken breast strips.
3. Slice the strawberries if you so choose, and top the salad with them and the other half of the canned pineapple.
4. Pour on a nice amount of the vinagrette.
5. Enjoy!

Shrimp and Crab Salad Po' Boys

This is my recipe for my Heavenly Shrimp and Crab Salad Po' Boys! The taste on these guys will make your eyes roll back in your head and your jaw drop to the floor! And hey, c'mon! One is never enough, right? You will crave these after you get a taste!

Here's the recipe for you all:

1 lb of frozen, cooked shrimp, 51-60 count, thawed and roughly chopped
2 stalks of celery, finely chopped
1 8oz container of back fin crabmeat
1 tsp Creole Seasoning
1 tsp minced garlic
1 small lemon, juiced
6 sandwich rolls
1/4 cup Kraft Mayo w/ Olive Oil
1 tsp dried parsley flakes
Optional garnish: lettuce, tomatoes, and sliced dill pickles

Serves: 6

1. Thaw shrimp following the instructions on the back of the bag.
2. Rinse and remove the shell from the tail and roughly chop the shrimp.
3. Place the shrimp in a medium size bowl.
4. Finely chop the celery and add it to the bowl with shrimp.
5. Drain the crabmeat and carefully check for pieces of shell, then add it to the bowl of shrimp and celery.
6. Next add in the Creole Seasoning, minced garlic, lemon juice, mayo, and parsley and mix well.
7. Slice sandwich rolls and fill with shrimp and crab salad.
8. Garnish with lettuce, tomato, and pickles.