Description
Craving a twist on the traditional Creamy Chicken and Bacon Salad? This no celery chicken salad is bursting with unexpected flavors and textures. The taste is incredible with a mustard-mayonnaise dressing, tangy cranberries with salty feta cheese and crunchy pecans.
Ingredients
Units
Scale
Chicken Salad Ingredients
- 250 grams (2 cups) Cooked chicken breast
- 500 grams fried diced bacon
- 1 small red onion, diced
- 1 shallot, finely diced
- 1 cup wild rocket, rinsed chopped and hard stems removed
- 1/2 cucumber, diced
- 3/4 cup feta
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pecans
Chicken Salad Dressing
- 1 cup mayonnaise,
- 1/4 cup sour cream
- 1 1/2 Tbsps Dijon mustard
- 1 3/4-2 Tbsps fresh lemon juice
- 1-2 teaspoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Dry toast the pecans in a skillet over medium-low heat for 3-4 minutes or until fragrant. Move them around the pan (tossing) to prevent them burning. You will also notice a slight deeper change in color, transfer to a board to cool and then chop for the salad.
- In a large salad bowl, add all the ingredients except the salad dressing.
- Add all the dressing ingredients into a jug or bowl, give everything a whisk to combine. I
- Pour 3/4 of the dressing into the salad, use a large spoon to combine and halfway through, add the remaining salad dressing ingredients
- Cover with cling wrap and serve cold.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: American, British, Multicultural cuisine, South African
Nutrition
- Calories: 234
- Sugar: 10
- Sodium: 322
- Fat: 17
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 2
- Protein: 8
- Cholesterol: 35