Chicken and Bacon Salad

bowl Serves 4

Ingredients

  • 1/4 French stick, sliced 1cm thick
  • 5 Tbsp olive oil
  • Salt to taste
  • 4 handfuls of baby spinach leaves
  • 3 Tbsp capers
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 hard boiled eggs, peeled, yolks separated from the whites
  • 500g chicken thighs, sknned and boned, each thigh cut into 4 across the grain of the meat
  • 4 rashers rindless bacon diced 3cm
  • 2 Tbsp red wine vinegar
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How to Use Leftover Chicken

Method

  • Preheat the oven to 200°C. Brush the slices of bread with olive oil and place side by side on a baking tray. Season and place in the oven for 10 minutes or until golden and crisp.

  • Remove from the oven and cool. Break the bread into bite sized pieces.

  • Put the spinach, capers, tomatoes, onion and the chopped egg whites into a salad bowl.

  • Heat a little oil in a frying pan over moderate heat and add the chicken and bacon. Pan fry for 6-8 minutes until the chicken is cooked and the bacon is crisp.

  • Add this to the salad with the extra virgin olive oil and vinegar. Toss the salad. Push the egg yolks through a sieve onto the salad and serve.

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