Chicken Salad With Bacon And Dates Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Steps:

• Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
• Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
• Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
• Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.

Steps:

• Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

Steps:

• Using scissors, cut each slice of bacon in half crosswise at a diagonal, like cutting ribbon. (This will help secure the bacon to the date.) Starting at the straight end of the bacon, roll the bacon around the dates. Tuck the point under the wrapped bacon to secure. Place seam side down on a baking sheet.
• Place in the oven, and heat the oven to 400 degrees. Cook for 10 minutes, then flip and cook until golden brown all over, another 5 to 15 minutes, depending on the thickness of your bacon.
• Season with black pepper (if desired), then transfer to a paper towel-lined plate to crisp and cool slightly.

Steps:

• In large bowl, combine the chicken, bacon, water chestnuts, celery and grapes; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

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!

Steps:

• Slice and prepare chicken breasts, then place in casserole dish. Mix all marinade ingredients in a bowl. Pour marinade over chicken and leave to marinade for 30 minutes. Cook chicken in oven at 190oC (fan) for 25 minutes until cooked thoroughly.
• Grill bacon rashers for 12-14 minutes until crisp.
• Wash and prepare salad items, then mix in a large bowl.
• Serve salad on a plate, then place cooked chicken on top, spooning some marinade on chicken for flavouring, and sprinkle with chopped bacon. Complete with salad dressing of your choice.

Steps:

• In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
• Remove ½ of the marinade and refrigerate to use as a dressing.
• Add chicken thighs to remaining marinade and let it marinate for two hours.
• Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
• Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
• Slice chicken into strips and place in the salad.
• Add the remaining marinade to the salad and toss.
• Sprinkle bacon on top.
• Enjoy!

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.