This simple chicken and bacon salad is inspired by something I served diners when I was younger. It was always popular then, and this version was equally popular at home. Easy to make, you can enjoy it as a light meal or alternatively serve it as a lunch or appetizer. Either way, it takes very little effort to make and tastes great.
Many years ago now, I worked as a waitress at a pub down the road from my parents house in Edinburgh during the summer break from university. If you’ve never been to one, there really isn’t anything quite like a good British pub, especially an old one like this one. You might think a pub is the same as a bar, but there’s a bit more to it than that.
Most pubs are old – the one I worked in has apparently had a pub on the site since the early 1700s though the current building is mainly early 1800s. Similar to many bars, they are a gathering spot for many in the local community, as well as visitors, but pubs often have more of a family feel. It’s not unusual for pubs with outside space, particularly in smaller towns and villages, to have a children’s play area, for example, so the kids can play while the grown ups can have a beer. Pubs often have “nooks and crannies” – they are rarely one large space but instead have little areas tucked in corners that your group can settle into. And they are not just a place for the evening, you’ll often go there during the day, particularly at the weekend for a pub lunch, as most pubs serve food.
Pub food is not typically high end dining, but more homey, although there’s becoming more of a “gastropub” trend with a smarter feel and more elaborate food. Typical old-fashioned pub food is things like fish and chips, shepherd’s pie, sausages and mash as well as a Sunday roast (roast beef or other meat with all the trimmings). Where I worked was somewhere in between, with many traditional dishes plus a few that were a bit lighter, and the chicken and bacon salad was one of them.
This really is an incredibly simple salad, as it is just a mix of greens, some chicken and bacon with a honey-mustard dressing, but it works so well. Because of the chicken and bacon, it fills you up but it’s still light being balanced out with the greens. I used a blend of romaine, radicchio and pea shoots to give a nice mix of flavors but feel free to adapt to what you have or prefer. The honey-mustard dressing comes together in no time and really tops it off.
Easy to make and relatively light, this is a great salad for any time of year. Whether you’re trying to eat more greens or just need a quick meal, this simple chicken and bacon salad is a great choice.
- around 3 handfuls of mixed greens of your choice (I used approximately 4 leaves of romaine, 4 radicchio leaves and a handful pea shoots/pea greens)
- ½ cooked chicken breast or large thigh (grilled, roasted, as you have)
- 3-4 slices of bacon
- 2 tablespoons olive oil
- 1 tablespoon wine vinegar
- 1 teaspoon Dijon mustard (smooth or grain, as you prefer)
- 2 teaspoon honey
- Place the greens in a bowl.
- Slice up the chicken and bacon and add on top.
- Whisk together the oil, vinegar, mustard and honey for the dressing and drizzle over the salad.
- Mix through and serve.
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