Salad with Chicken and Bacon Dressing

Revised 2012 Apr 15

2 servings


3 slices bacon
1 small chicken breast half
1 cup mushrooms, thinly sliced
rice vinegar
chicken stock
2 cups salad greens, washed and chopped
1/4 small red onion, sliced very thinly
3/4 cup cherry tomatoes, halved


Cook the bacon over medium high until crisp. Remove to a plate. Drain and reserve the fat. When cool chop into little pieces.

Slice the chicken in half. Lower the heat to medium and cook the chicken in the same pan adding a little of the reserved fat if necessary. Take care not to overcook the thin ends. Remove the chicken to the same plate as the bacon. When cool slice it into thin strips then 3/4" - 1" pieces

Increase the heat slightly and sauté the mushrooms to your liking. It will likely be necessary to add back a little more fat or some butter. Remove the mushrooms to the plate.

Increase the heat, add reserved fat to about a tablespoon total, and get the fat hot. Carefully deglaze the pan with vinegar and stock. I like the fat/vinegar ratio to be 2:1 or less but that will be determined by taste. Add the stock along with the vinegar tasting all the while. Consider both the flavour and mouth feel of the dressing while cooking.

Combine all ingredients and toss to mix well. Serve with tomatoes on the side.

If making more then increase the amount of dressing slightly and hold some back when tossing to ensure that there proper coverage.

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