Description
This is hearty, warm and creamy chicken and bacon salad is perfect for the cooler months. Packed with protein, it’s perfect to make for a filling lunch or a lighter dinner.
The default recipe serves one.
Ingredients
Scale
- 1 red, yellow or orange bell pepper/capsicum, deseeded and quartered (around 80g / 2.8oz)
- 3–6 baby potatoes (depending on size), cut into small pieces (around 100g / 3.5oz)
- 1 tsp olive oil + extra for drizzling
- 1 small skinless chicken breast (around 100g / 1.75oz)
- 2 rashers of bacon (around 50g / 1.75oz), cut into small strips
- 1/2 small red onion, finely sliced (around 40g / 1.4oz)
- a small handful of mixed leaves
Dressing
- 2 tbsp mayo
- 1 tsp dijon mustard
- 1 tsp lemon juice
- few pieces of parsley, finely chopped
Instructions
- Preheat the oven to 180C/350F. Place the pieces of pepper onto a baking tray and drizzle with a little oil. Season and place in the oven for 15 minutes, turning halfway through. Once done place them onto a plate and place an upturned bowl over the top (this will help them steam which makes it easier to peel them).
- Add the potatoes to a pan of salted water and place over high heat. Bring to the boil and then cook for 10 minutes.
- Make the dressing by combining the mayo, mustard, parsley and lemon juice in a bowl until you have a smooth consistent texture.
- Add the olive oil to a large frying pan over medium-high heat. Season the chicken breast on both sides and then add to the pan and cook for 12 minutes, turning every 4 minutes. Remove from the pan and leave to rest for 5 minutes. Leave the pan over the heat.
- While the chicken is resting, add the bacon to the frying pan and cook for 4-5 minutes until crisp. Tip the potatoes into the pan along with the red onion. Toss everything together and cook for a further 2 minutes.
- Peel the peppers by gently pulling the thin layer of skin away from the flesh and discard the skin.
- In a large bowl combine everything but the chicken breast. Season to taste. Toss together until everything is coated and pile onto a plate. Thinly slice the chicken breast and place on top of the salad mixture.
Notes
- For a lighter option, substitute the mayo with natural yogurt to reduce the total fat and calories in the recipe
- You can also bake the chicken in the oven to reduce the amount of oil needed in the recipe.
- The bacon can also be grilled/broiled. Simply add the onion and potatoes under the grill for the last few minutes to heat through.
- You can use any lettuce leaves you prefer for this recipe, although mixed leaves add a lot of visual appeal to the finished dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Hob
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 600
- Fat: 38g
- Carbohydrates: 24g
- Protein: 45g
Keywords: salad, lunch, bacon, chicken, dinner, potatoes