There are different ways to make this delicious dish, of course, but one of the nicest ways is to serve the chicken and bacon topping warm and the salad leaves and other salad ingredients chilled. This way, you get contrasting temperatures as well as contrasting flavors and textures.
For a very basic chicken and bacon salad, you could fry some bacon and chicken chunks, and then arrange it on a bed of salad leaves. Optional ingredients include chopped apple, raisings, croutons, cucumber, tomato, olives, and capers. Pretty much any kind of salad dressing is good with a bacon and chicken salad recipe, including garlic mayonnaise, Caesar dressing, vinaigrette, or sweet chili sauce.
If you want to make grilled chicken recipes like chicken salad for a buffet, you can serve the salad on one big platter. For a dinner party, you can give everyone a small plateful of the salad as their appetizer. You can use leftover cooked chicken if you have some, else cook new boneless chicken pieces.
Recipe for Warm Chicken Salad with Bacon and Avocado
This is a very special recipe for chicken and bacon salad and the warm mixture is served on a bed of chicory, avocados, watercress and green onions. The dressing is made with sweet chili sauce and lime juice.
This is such a delicious recipe and if you are a fan of chicken salad recipes, you will love the flavor of this one. It is impressive enough to serve at a formal dinner.
You will need:
- 2 boneless, skinless chicken breast fillets
- 2 tablespoons lime juice
- 2 thickly sliced heads chicory
- 2 peeled, stoned avocados, cut into wedges
- 4 green onions, trimmed and sliced on the diagonal
- 5 strips bacon
- 6 oz French fries for the oven
- 1 1/2 oz watercress
- Salt and pepper, to taste
- 1 tablespoon water
- 2 1/2 tablespoons sweet chili sauce
How to make it:
Heat the oven to 425 degrees F. Brush half a tablespoon of the chili sauce over both sides of the chicken, season it with salt and pepper and place it on a big baking sheet. Mix the rest of the chili sauce with the lime juice and water to make a dressing.
Dice the fries and scatter them around the chicken on the baking sheet. Add the bacon. Bake for fifteen minutes or until the chicken is cooked and the bacon and potatoes are crispy.
Toss the chicory, green onions, watercress, and avocado in half the dressing and arrange this mixture on a platter. Slice the chicken and scatter it over the salad with the potato and bacon. Spoon over the rest of the dressing and serve warm.
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