37 warm chicken bacon and salad with Recipes

bacon (i prefer back ), baby new potatoes, chicken breasts, garlic cloves, whole , bruised, olive oil, sugar, divided, mixed salad green, salad dressing (to taste)

smoked bacon, eggs, vegetable oil, skinless, boneless chicken breast halves, cubed, white onion, sliced, sliced fresh mushrooms, torn iceberg lettuce, red bell pepper, diced, tomatoes, white cheddar cheese, cut into 1/2-inch cubes, mayonnaise, salt and ground black pepper to taste

dijon mustard, extra-virgin olive oil, chopped fresh italian parsley, fresh thyme leaves, garlic cloves, peeled, crushed, whole chickens, rinsed, patted dry, fresh rosemary sprigs, fresh sage sprigs, warm frisee , fingerling, and bacon salad

boneless skinless chicken breast halves, pounded thin, ground salted pistachios, bacon, crumbled feta cheese or 4 tbsp blue cheese, whole cherry tomatoes, rinsed and dried, mixed salad greens, rinsed and dried, olive oil, approximately, white wine vinegar, dijon mustard, sugar substitute or 1 tbsp granulated sugar (if not on low-carb diet), herbes de provence , to taste, worcestershire sauce , to taste, garlic powder, to taste (not garlic salt ), salt , to taste, fresh ground black pepper , to taste, canola oil, extra virgin olive oil, cold water , as needed

boneless and skinless chicken breast fillets (roughly 200 g each piece), olive oil, brown onion, chopped finely, rindless bacon, chopped finely, garlic cloves, crushed, dry white wine, chicken stock, lentils, drained and rinsed well, tomatoes, quartered, fresh flat leaf parsley

cream cheese, softened, mayonnaise, garlic powder, divided, boneless skinless chicken breasts, cubed, sweet yellow pepper, chopped, green pepper, chopped, red onion, halved and sliced, salt, olive oil, whole pita breads, warmed, fresh arugula or baby spinach, mandarin oranges, drained, bacon strips, cooked and crumbled, shredded cheddar cheese

boned , skinned chicken breast halves (3 to 4), fat trimmed, butter lettuce (2 heads), leaves separated, rinsed , crisped, and torn into 3-inch pieces, pear-shaped tomatoes (red and/or yellow), rinsed and cut in half, firm-ripe avocado (12 oz.), applewood-smoked or regular bacon (10 oz. total), chopped, extra-virgin olive oil, tarragon vinegar or white wine vinegar, salt, pepper

bacon (1/2 lb), cut into 1/4-inch-wide strips, chicken broth or reserved potato cooking water, chopped flat-leaf parsley , plus more for garnish, if desired, cider vinegar, divided use, freshly ground black pepper , or to taste, onion, chopped, salt , or to taste, diameter ) red boiling potatoes, peeled if desired, sugar

baby new potatoes (red or yukon), thick cut pepper bacon, diced, onion, diced (red or white ), butter, warm chicken broth, extra virgin olive oil, tarragon vinegar (can use any type of vinegar), salt, pepper (to taste and only use if using regular bacon), chives, chopped

chicken livers , cut into bite-sized chunks, bacon , cut into lardons, tomatoes, halved, new potatoes, cleaned, butter, balsamic vinegar, french beans , topped and tailed, handful lettuce, handful rocket

bacon slices, chopped, chopped shallots, chicken stock or canned low-salt chicken broth, madeira, balsamic vinegar, olive oil, chopped fresh tarragon, frozen artichoke hearts, thawed, chicken livers, cut into 2 pieces

thick-cut, hickory-smoked bacon slices, minced shallots (about 1 medium), sweetened dried cranberries, cider vinegar, fat-free , less-sodium chicken broth, extra virgin olive oil, light brown sugar, fresh baby spinach, chopped pecans, toasted

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

bacon , cut into 1/2-inch pieces, boneless skinless chicken breasts , cut into 1/2-inch wide strips, salt, shallots, finely chopped (about 1 medium), cremini mushroom, sliced, reduced-sodium chicken broth, balsamic vinegar, baby arugula, head frisee, stem ends trimmed and discarded

bacon, chicken breasts, cut into small pieces, balsamic vinegar (or italian dressing with additional optional for topping when finished), spinach, tortellini, any flavor, cooked, salt (or season to taste), ground pepper (or season to taste)

chicken broth, uncooked couscous, bacon, olive oil, broccoli (floweretts and stems), matchsticked carrots, chopped green onions, fresh cracked black pepper , to taste, kosher salt, quartered cherry tomatoes

chicken breast cutlets (sometimes marked thin cut ), balsamic vinegar, enough to just coat the breast slices, extra-virgin olive oil , just eyeball it, grill seasoning blend, or coarse salt and pepper, stems fresh rosemary, leaves stripped and finely chopped , about 2 tbsp, center cut bacon, chopped into 1-inch pieces, fresh spinach leaves, trimmed and cleaned, gourmet white stuffing mushrooms, thinly sliced, radishes, thinly sliced, scallions , thinly sliced on an angle, extra-virgin olive oil , eyeball the amount, plus 1 tbsp, shallot, minced, spoonfuls dijon mustard, balsamic vinegar, boneless chicken breast cutlets, balsamic vinegar , 2 splashes, extra virgin olive oil , eyeball the amount, grill seasoning, such as montreal seasoning by mccormick , or, coarse salt and black pepper, fresh rosemary, leaves stripped from stem and finely chopped, center cut bacon, fresh spinach, trimmed and cleaned, gourmet white stuffing mushrooms, thinly sliced, red radishes, thinly sliced, scallion , thinly sliced on an angle, shallot, chopped, extra-virgin olive oil , just eyeball it, spoonful dijon mustard, balsamic vinegar

heads frisee, smoked bacon (homemade or other ), shallots, balsamic vinegar, grenadine, locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms), olive oil, kosher salt, cracked pepper, fresh thyme, ficelle (approximately 12 inches), or french bread of choice, baby spinach, sherry vinegar, virgin olive oil, soy or canola oil, garlic, crushed, salt, freshly cracked black pepper