Prep 25 mins
Cook 0 mins
Elegant enough for special guests, simple enough for a family supper; light enough for the calorie-conscious dieter.
- 1⁄2 head iceberg lettuce, bite-size pieces
- 1 head romaine lettuce, bite-size pieces
- 3 -4 slices thick-sliced bacon, crumbled
- 8 -12 radishes, thinly sliced (or use fresh carrots)
- 2 tablespoons cider vinegar
- 1 dash sea salt
- 1⁄2 loaf French bread, sliced and cubed (toasted)
- 1⁄4 cup butter, melted
- garlic salt
- 2 tablespoons olive oil
- 4 chicken breast halves, cubed
- 1 tablespoon butter
- 1 large onion, sliced in rings
- 1⁄2 cup mayonnaise
- 1⁄4 cup barbecue sauce
- 1⁄4 cup pine nuts, toasted
- Prepare and toss lettuces in large serving bowl; set aside.
- Fry bacon; set aside to cool; then crumble.
- Slice radishes very thin, marinate with vinegar and sea salt; stir and set aside.
- While bacon is frying, slice and cube bread, then toast until golden brown; drizzle with melted butter; sprinkle with garlic salt; set aside.
- When bacon is done, pour off grease, add olive oil and sauté chicken breast cubes; stirring frequently. When browned, remove from pan and set aside to cool.
- Add butter to pan, when melted add onion rings and brown until ALMOST crispy.
- While onions are working, mix mayo and barbecue sauce in a small bowl. Pour over chicken cubes, mixing well.
- Add bacon, radishes, bread cubes, chicken, onions and pine nuts to lettuce in large bowl; toss well.
- Serve with home-made berry compote and fudgy brownies!
- Option #1: Try carrots or do half-n-half radishes & carrots for lovely color.
- Option #2: Use a different "sauce" to marinate the radishes (soy, red wine or balsamic vinegars, etc.).
- Option #3: Let each diner add each ingredient at the table.
- Option #4: Include spinach or fresh Swiss chard with the greens.
This is a restaurant-quality salad. I really would not be surprised to find this on the menu at Applebee's or some such. I found a couple ways to make it slightly healthier, and nearly cut the calories in half. First, I used turkey bacon, mostly because it is what I had on hand. I also omitted the oil for frying the chicken, and just used the slight grease from the bacon. I halved the mayonnaise because I wanted a stronger barbecue flavor and I ended up leaving out the onion, due to error on my part. I had to leave out the onion because I cooked it first, instead of last, so that it would cook while I was cutting the meats. This resulted in them becoming cold and slimy by the time everything else was ready. Luckily, I had some french-fried onions on hand, so I threw a handful into the salad to make up for the taste. I also used a bag of chopped lettuce for the base. I think this would be a good at-work lunch if it is assembled at the table. This is definitely something I will make again, especially with warmer weather coming. Thanks Debber!