Recipe by Wendy-Bob
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.
Top Review by pattikay in L.A.
This made a great lunch! I had some leftover cooked chicken, so after the potatoes were roasted, I mixed in the chicken to blend the flavors and warm it up. I also used some bacon bits I had on hand. I love roasted potatoes in salad. I added a bit of parmesan cheese on top and topped it all with Recipe #147184. Thanks for posting!
- 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)
Directions See How It's Made
- 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!