BEST EVER CHICKEN SALAD
Steps:
- In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and blot to remove extra fat. Set aside to cool completely.
- Mix all the ingredients in a bowl, taste for seasoning and as needed according to taste. Mix well and refrigerate until serving.
Nutrition Facts : Calories 366 kcal, Carbohydrate 4 g, Protein 14 g, Fat 33 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 104 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BACON CHICKEN CHOPPED SALAD
Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1 cup dressing).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348 calories, Fat 22g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 993mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
CHICKEN SALAD WITH BACON
Any time I have any left over chicken I make this chicken salad. Even if I only have a little bit of Chicken I just scale it down. It's really good!
Provided by Jencathen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SPICED CHICKEN BREASTS WITH DATES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
CHICKEN SALAD WITH BACON AND DATES
Simple chicken salad with bacon and dates. Best I've ever had! Makes great appetizers when served on crackers or slider rolls.
Provided by Cheryl Wildman Groves
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 6.2 g, Cholesterol 57.5 mg, Fat 32.1 g, Fiber 0.9 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 811.7 mg, Sugar 4.3 g
SPINACH-BACON SALAD WITH CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
- Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
- Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
- Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.
Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 660 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 40 grams
WARM CHICKEN, BACON & POTATO SALAD
I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.
Provided by Wendy-Bob
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
- Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
- Parboil the new potatoes for approximately 5 minutes.
- Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
- Cover potatoes, chicken and garlic with oil.
- Sprinkle one tablespoon of the sugar over the potatoes.
- Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
- Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
- Chop the bacon and add it in with the salad.
- Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
- Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!
Nutrition Facts : Calories 945.9, Fat 61.1, SaturatedFat 14.4, Cholesterol 123.6, Sodium 485.5, Carbohydrate 58.6, Fiber 5.6, Sugar 14.6, Protein 40.9
CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO
This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
Provided by Angel
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g
CHOPPED TARRAGON, BACON & CHICKEN SALAD
Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Provided by Clare de Boer
Categories dinner, lunch, poultry, salads and dressings, vegetables, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
- While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
- Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
- When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
- Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
- Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
- Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.
HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon
Provided by Ochi Scobie
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
- Remove ½ of the marinade and refrigerate to use as a dressing.
- Add chicken thighs to remaining marinade and let it marinate for two hours.
- Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
- Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
- Slice chicken into strips and place in the salad.
- Add the remaining marinade to the salad and toss.
- Sprinkle bacon on top.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams
CHICKEN AND BACON SALAD
Chicken marinated in a homemade dressing served with a colourful salad. Easy to make and very tasty!
Provided by Lou1195
Time 45m
Yield Serves 2
Number Of Ingredients 29
Steps:
- Slice and prepare chicken breasts, then place in casserole dish. Mix all marinade ingredients in a bowl. Pour marinade over chicken and leave to marinade for 30 minutes. Cook chicken in oven at 190oC (fan) for 25 minutes until cooked thoroughly.
- Grill bacon rashers for 12-14 minutes until crisp.
- Wash and prepare salad items, then mix in a large bowl.
- Serve salad on a plate, then place cooked chicken on top, spooning some marinade on chicken for flavouring, and sprinkle with chopped bacon. Complete with salad dressing of your choice.
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