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Friday, January 13, 2017


Bacon Chicken Salad

2-3 heads of Romaine lettuce
10-12 slices of bacon, cooked and crumbled
2-3 cups of cooked chicken (I usually use a rotisserie chicken)
1-2 cups shredded mozzarella cheese

Raspberry Poppy Seed Dressing

1/2 cup rice vinegar
1/2 cup oil
1/2 cup sugar
2 Tbs. poppy seeds
2 tsp. raspberry jam

I always cook my bacon in the oven because it is much easier and less messy too.  Just line a jelly roll pan with foil and bake at 400 degrees for about 15 minutes.  As soon as it is done, just place the cooked bacon on paper towels until cooled.  That's it!  Assemble the salad (lettuce, bacon, chicken and cheese) and keep in the fridge until ready to serve.

Mix up the dressing and keep in the refrigerator.  I like to keep the dressing separate and let everyone use as much as they want, but if you are taking the salad to a potluck or something, you can add the dressing in and mix it all up immediately before serving.

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