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
- 2 tbsp orange or lemon juice
- 4 tbsp extra virgin olive oil or walnut oil
- 2 tbsp orange or lemon juice
- 4 tbsp extra virgin olive oil or walnut oil
- 2 tbsp orange or lemon juice
- 4 tbsp extra virgin olive oil or walnut oil
- 2 tbsp olive oil
- 1 large piece crusty bread cut into cubes
- 2 chicken breasts, cut into bite-sized pieces
- 55 g bacon lardons
- 30 g pecan nuts, chopped
- 2 handfuls salad leaves
- 2 tbsp olive oil
- 1 large piece crusty bread cut into cubes
- 2 chicken breasts, cut into bite-sized pieces
- 1.9 oz bacon lardons
- 1.1 oz pecan nuts, chopped
- 2 handfuls salad leaves
- 2 tbsp olive oil
- 1 large piece crusty bread cut into cubes
- 2 chicken breasts, cut into bite-sized pieces
- 1.9 oz bacon lardons
- 1.1 oz pecan nuts, chopped
- 2 handfuls salad leaves
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- 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.
- 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.
- 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.
- Add the bacon and stir fry for a couple of minutes. Add the pecan nuts for the last couple of minutes.
- 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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