Chicken and Bacon Salad
Tired of the same predictable salads? Try making this Chicken and Bacon Club Salad! Salads are a great way to combine most of the food groups all at once. You can put anything you want in a salad, as long as you don’t forget salad greens and vegetables! If you are trying to get someone away from pizza and burgers, adding a few other ingredients to a salad can make it tasty and healthy!
What You'll Need
- Salad greens of your choice (I’m using Spring Mix, but you could use spinach, romaine, iceberg lettuce, arugula, etc )
- Half of a tomato
- An avocado
- Two chicken breasts
- A few strips of bacon (reduced salt)
- A carrot (I used a handful of baby carrots)
- Marble Brick Cheese (about 200g or a third of a brick)
- Salad Dressing of your choice (southwest, ranch, vinaigrette or caesar go well with this recipe)
- A large serving bowl
- A handful of shaved almonds
- 1 Tbsp Olive Oil (or enough to coat the chicken breasts)
- Seasoning for the chicken (I used Cajun seasoning)
- A cookie sheet or baking pan
*These ingredients can be modified depending on preference/food allergies or restrictions. At the end of this hub, suggestions and alternatives will be provided.
Instructions: Preparing the Chicken and Bacon
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Take out your cookie sheet or baking pan and coat the bottom with a thin layer of olive oil. Place the thawed chicken breasts on the cookie sheet and coat the top of them with a small amount of olive oil. Sprinkle some seasoning on the top and place in the oven for about half an hour. Take out the chicken to see if they are cooked fully by cutting them in half. Once thoroughly cooked, cut them into slices or bite-sized pieces.
While the chicken is in the oven, take out a few bacon strips (I liked using reduced salt bacon) and cut them into pieces. Cook them in a frying pan (or method of your choice) at medium heat until they are crispy. Strain and put aside.
Vegetables, Cheese and Almonds
While the chicken is in the oven, julienne the carrots (cut them into matchstick pieces), dice the tomato and avocado and grate the cheese. Put the salad greens into the serving bowl and place each of the vegetables, cheese and almonds on top. This makes it look nice presentation-wise, and also lets everyone know what's in the salad before you mix it all together.
Add the Meat
Once the chicken is cooked and sliced, place it and the bacon on top of the other ingredients in the serving bowl, while still allowing the other ingredients to show.
Suggestions and Alternatives
You can change the ingredients of this recipe depending on your preference, food allergies or restrictions. Here are some suggestions:
-add other vegetables such as bell peppers, green onions or corn if you want more colour or more vegetables in general
-grate a small amount of cheese on top if you don't want a lot of cheese
-cut out the bacon entirely if you're watching your sodium intake
-marinate the chicken ahead of time if you want flavourful chicken
-switch romaine lettuce for baby spinach if you want added nutrition
-use feta cheese instead of brick cheese for extra flavour
-experiment! If you don't have all of these ingredients, use this recipe as inspiration to come up with your own combination.