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."
photo by patti k.
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 slices bacon (I prefer back bacon)
- 500 g baby new potatoes
- 2 chicken breasts
- 4 garlic cloves, whole, bruised
- 1⁄4 cup olive oil
- 2 tablespoons sugar, divided
-
Salad
- mixed salad green
- salad dressing (to taste)
directions
- 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!
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Reviews
-
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!
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
