Chicken & Bacon Salad

September 23, 2014 | By More

I went crazy last night and cooked up a storm. Follow the recipe below to make an awesome Chicken Salad. I cooked the Chiken over the BBQ for extra flavour. 

  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 1/3 cup (80ml) olive oil
  • 1 garlic clove, crushed
  • 2 chicken breast fillets, cut into 2cm cubes
  • 4 rashers bacon, rind removed
  • 4 slices wood-fired bread, roughly torn
  • 1 avocado, peeled, sliced
  • 50g baby spinach
  • 2 baby cos lettuce, outer leaves discarded, leaves pulled apart
  • 1 punnet cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup (125ml) creme fraiche or thick cream
  1. Preheat the oven to 190°C.
  2. Combine the mustard, honey, half the oil, garlic and chicken in a dish. Cover and refrigerate until needed.
  3. Line 2 small baking trays with baking paper, place the bacon on one and the bread on the other. Drizzle the bread with the remaining oil. Place the trays in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon, then reduce the oven to 150°C and cook the croutons for a further 10 minutes or until crisp and golden. Break the bacon into bite-sized shards.
  4. Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
  5. Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.

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