1/1 Photo of 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.
My Private Note
Units: US | Metric
- 4 slice bacon (I prefer back bacon)
- 500 g baby new potatoes
- 2 chicken breasts
- 4 garlic cloves, whole, bruised
- 59.14 ml olive oil
- 29.58 ml sugar, divided
- mixed salad green
- salad dressing (to taste)
- 1Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
- 2Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
- 3Parboil the new potatoes for approximately 5 minutes.
- 4Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
- 5Cover potatoes, chicken and garlic with oil.
- 6Sprinkle one tablespoon of the sugar over the potatoes.
- 7Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
- 8Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
- 9Chop the bacon and add it in with the salad.
- 10Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
- 11Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!
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Nutritional Facts for Warm Chicken, Bacon & Potato Salad
Serving Size: 1 (456 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 945.9
- Calories from Fat 549
- Total Fat 61.0 g
- Saturated Fat 14.4 g
- Cholesterol 123.6 mg
- Sodium 485.5 mg
- Total Carbohydrate 58.5 g
- Dietary Fiber 5.6 g
- Sugars 14.6 g
- Protein 40.9 g