Warmchickenbaconpotatosalad Recipes

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.

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before 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:

• 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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
• Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

Steps:

• Cook chicken in 2 Tbsp. dressing in large skillet on medium-high heat 5 min., stirring occasionally.
• Stir in remaining dressing, seasoning mix and tomatoes; cook and stir on medium heat 5 min. or until chicken is done.
• Place chips on large platter; top with layers of lettuce, chicken mixture, cheese, olives and onions.

Steps:

• Preheat oven to 400°F (200°C).
• With a fork, poke the potatoes.
• Place the potatoes on a plate and microwave for five minutes on each side.
• In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
• Carefully place the potatoes on a baking sheet, and slice them half way down.
• Fill the potatoes with the chicken mixture.
• Top with more cheddar cheese.
• Bake for 20 minutes or until cheese is melted.
• Top with sour cream and scallions.
• Enjoy!

Steps:

• Cook and drain pasta as per package instructions.
• Meanwhile, in a skillet, heat olive oil over medium heat.
• Cook onion in oil for about 2 mintes, stirring frequently.
• Add garlic, vinegar, veg. Oil, tomatoes and chicken.
• Cook2 to 3 minutes, stirring occasionally, until hot.
• Stir in spinach and cook until it starts to wilt.
• In large serving bowl, toss pasta with chicken mixture.
• Top with cheese.

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.