Creamy Chicken and Bacon Salad
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.
Servings :6 people
Ingredients
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.
Nutrition
Calories: 234kcalCarbohydrates: 14gProtein: 8gFat: 17gSaturated Fat: 5gCholesterol: 35mgSodium: 322mgFiber: 2gSugar: 10g
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