Warm Chicken, Bacon & Potato Salad

Recipe by Wendy-Bob
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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