I know you read my blog and immediately went out and bought a beautiful free range bird for way more than you really wanted to pay. Now what do you do with the left overs? It would be a shame to let that tasty tender meat go to waste. Well today for dinner I transformed that bird into a fabulous meal.
Chicken Bacon Apple Salad
Prep time & cook time: 15 minutes
6 skinny rashers of bacon
1 package salad leaves (washed and dried)
1.5 cups diced cooked chicken (from that chicken you roasted)
1 large apple sliced thin
1/2 red onion sliced
handful crumbled blue cheese
handful chopped walnuts
4 tbls olive oil
2 tbls balsamic vinegar
1/2 tsp Italian herb mix
salt & pepper to taste
Place the eggs in a pot and cover with cold water. Bring the pan to a boil and allow the eggs to boil for 1 to 2 minutes cover
In another pan, cook bacon on medium high heat until crisp.
While the bacon is cooking combine the remaining ingredients in a large bowl.
Crumble the cooked bacon over the salad.
In a separate bowl, combine salad dressing ingredients, mix well and pour over the salad.
Toss the salad well and serve.
This salad was delicious. But really isn’t impossible for anything to taste bad when it includes bacon? The blue cheese makes it absolutely perfect. Try to use salad leaves like spinach or arugala (rocket). Iceberg doesn’t add any flavor and it doesn’t really have a lot of health benefit. Remember to closer to a leaf it looks the better it is for you. This salad is great for lunch or to take on a picnic (just leave the dressing on the side until you’re ready to eat).