WARM CHICKEN, BACON & POTATO SALAD
I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.
Provided by Wendy-Bob
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 945.9, Fat 61.1, SaturatedFat 14.4, Cholesterol 123.6, Sodium 485.5, Carbohydrate 58.6, Fiber 5.6, Sugar 14.6, Protein 40.9
WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
CHICKEN WITH WARM POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
- Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.
Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams
WARM POTATO SALAD WITH BACON
Categories Salad Potato Side Quick & Easy Bacon Summer Chive Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
- When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
- Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
- Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.
WARM CHICKEN LIVER AND BACON SALAD
Make and share this Warm Chicken Liver and Bacon Salad recipe from Food.com.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
- Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
- Use a slotted spoon to remove them from the pan and set aside.
- Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
- Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
- Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.
Nutrition Facts : Calories 1193.9, Fat 81.9, SaturatedFat 35.9, Cholesterol 493.1, Sodium 1143.3, Carbohydrate 70.2, Fiber 22.3, Sugar 3.5, Protein 45.9
WARM CHICKEN AND BACON SALAD
This is a versatile dish. Add lentils and serve with Salmon for yummy alternative
Provided by sbbb838
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C.
- Combine the mustard, honey, half the oil, garlic and chicken in a dish. Cover and refrigerate until needed.
- Line a small baking tray with baking paper, place the bacon on the tray and put in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon and break the into bite-sized shards.
- Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
- Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.
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