Chicken And Bacon Salad Food

CHICKEN AND BACON SALAD

Steps:

• Warm a small-medium skillet over a medium-high heat. When it's warm add the bacon and cook until gently brown and ideally crisp on both sides.
• Remove the bacon from the pan and set aside. Add the chicken to the pan and cook a few minutes on both sides until cooked through.
• Thinly slice the romaine and cut larger pieces in half (eg at top of leaves). Place all of the dressing ingredients (oil, lemon, mustard and honey) in a small bowl or jar and whisk/shake to combine. You can do these as the chicken and bacon cooks.
• Once the chicken is cooked through, remove from pan and slice both the chicken and bacon into small bite-sized pieces. Add both to the sliced romaine, drizzle over the dressing then toss to mix. Serve, ideally with meats still warm or at room temperature.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

BACON CHICKEN CHOPPED SALAD

Steps:

• Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

CHICKEN & BACON CAESAR SALAD

Steps:

• Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up.
• Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons.
• Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.

CHICKEN SALAD WITH BACON

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

CHICKEN, BACON AND SPINACH SALAD

Steps:

• Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
• Remove the chicken and set aside
• Cook the bacon until crisp in the same pan
• slice the chicken into thin strips and roughly chop the bacon
• Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
• Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
• Drizzle the dressing over the salad and serve

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

CHILLI CHICKEN & BACON SALAD

Steps:

• Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing.
• Dice the oven chips and scatter round the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the potatoes and bacon are crispy and the chicken is cooked, but still nice and juicy.
• Toss the watercress, chicory, spring onions and avocados in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it's still warm.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

CHICKEN SALAD WITH BACON AND DATES

Steps:

• Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.