Warm chicken salad recipe

Salty bacon and tender chicken on a bed of green salad leaves, topped with moreish pecan nuts. You can use either orange or lemon juice depending on your preference for tartness.

Ingredients

For the dressing For the salad

Details

  • Cuisine: English
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Heat the oven to 200C/Fan 180C/gas mark 6. Make the dressing by mixing the orange/lemon juice with the oil and season with salt and pepper.
  2. Put 1 tbsp oil in a small roasting tin, add the bread and coat in the oil. Put in the oven for 8 minutes, turning the bread over halfway through the cooking time.
  3. Season the chicken with salt and pepper. Heat a further tablespoon of oil in a non stick frying pan and fry the chicken pieces. Remove to a plate once cooked through.
  4. Add the bacon and stir fry for a couple of minutes. Add the pecan nuts for the last couple of minutes.
  5. Put the salad leaves in a bowl and scatter over the chicken, bacon, pecan nuts and bread croutons. Drizzle the dressing over the salad and serve immediately.

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