Cook: warm chicken and bacon salad

warm chicken and bacon salad
You need the bacon

There’s no real cheat to this — it’s so easy and relatively quick. I started making it because I pre-cooked a whole bag of barley and really needed to use it up.

You’ll need:

1 chicken breast
1 small serving of pancetta or bacon lardons
2 cups cooked pearl barley
1 bag salad or half a lettuce, washed
Salt and pepper
Vegetable oil

For the dressing:
2 tbsp olive oil
Salt and pepper
1 tbsp red wine or cider vinegar
2 tsp honey
1 tsp wholegrain mustard

Prepare the chicken: butterfly the chicken breast, i.e. slice it lengthwise so it’s thinner and quicker to cook. Season with a little salt and pepper.

Cook almost everything: in a non-stick pan (or use a little vegetable oil to grease the pan), fry off the chicken and bacon until it’s almost done, then tip in the cooked pearl barley and let it soak up the yummy bacon fat. Hehe.

Assemble the salad: remove the cooked chicken breast from the pan and set it aside to be cool enough to handle, then slice. Tip everything into the washed salad (the only lazy thing I do is use the bowl from the salad spinner as my serving bowl), make up the dressing, and mix it all together.

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