Chicken and bacon salad

Sometimes only a pub lunch will do. No preparation, no washing up, good food and a laugh with good friends. My local is now the White Hart. It does great basic food with friendly service. Last week I had the chicken and bacon salad. I did my own version the next day. There were some differences but I was using what I had.

Ingredients for the salad:

Mixed leaves. A supermarket pack is fine. Keep the rest in a sealed freezer bag in case you like it.

Baby tomatoes chopped in half; as many as you want.

Diced half of cucumber.

Sliced spring onions-you decide how many.

Edamame beans or tinned broad/butter beans. Half a pepper (any colour) thinly sliced.

Toasted sesame seeds. Any other seeds will do.

Thinly sliced stick of celery. I actually didn’t put any in due to eating my last stick whilst chopping the rest.

Grated Parmesan or crumbled Cheshire or both.

Oink oink.

For the dressing:

2 tbs of good olive oil.

1 tbs of dijon.

1 tsp balsamic.

1 tbs any wine vinegar.

The meat:

2 boned chicken thighs.

3 rashers of dry cured bacon cut into smallish slices.


Make up the salad and dressing. I prefer it room temperature. Add the cheese at the last minute. Do it dramatically to impress any guests.

Place the chicken between cling film and batter the hell out of it until it’s flat and even. This is not an exact science.

Fry it on both sides in a hot griddle pan.

The pub used breast and used a skewer to create the tramlines but this is home fare and thigh is tastier.

Once cooked (about 12-15 minutes depending on thickness), cut into thin slices and check for pink bits.

At the same time, use the same pan to fry the bacon until crispy.

Add to the salad and toss it all together.


In the near future, I will try the salad with pressed tofu and sun-dried tomatoes. If it means tomato overdose reduce the fresh ones or add something else like a few goji berries or dried cranberries. (Does that sound weird?) Dried apricots perhaps? Middle-eastern style fruitiness. 

To go all vegan, leave out the cheese or use an alternative. Perhaps add some creamy non-dairy yoghurt to the dressing.

Thank you for reading.

Author: mcchrystalise

Because of MS, (it's a swine of a thing) I no longer work because I no longer work. I blog about the things I think about. I love music.

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