Anton's Warm Chicken Salad
One day I needed to whip something up quickly, using only what I had in my fridge and pantry. Fortunately, it turns out I actually had a lot of good stuff. So, it wasn’t too hard to put together a light, delicious recipe…
I expect that any sort of “Warm Chicken Salad” is something in which you can easily exchange various ingredients to suit your taste. This recipe includes some key ingredients that I like, to make a basic “sauce” that you could probably put over any sort of salad, rice, or pasta.
Note that I really enjoy balsamic vinegar. You may prefer to cook with a little light wine instead, and use a dash of a simple salad dressing over the dish (if any at all).
- 1 x Large Onion, chopped
- 2 x Rashers Middle Bacon, chopped
- 12 x Cherry tomatoes, quartered
- 1 x Cos lettuce, cut into fat ribbons
- ¾ of a red capsicum, cut into fine strips
- 6 x Large button mushrooms, finely diced
- 170g Semi-dried tomatoes in their own oil
- 2 blocks, Danish fetta, cubed
- 2 x Chicken breasts, diced
- 1 tsp Chicken stock
- 1 tsp Paprika
- ½ tsp Chilli flakes
- 3 tbsp pizza sauce
- 2 slices of a good, thick white bread – toasted, buttered, then dried in the oven (75°C) until crunchy and cut into croutons
- Olive oil
- Balsamic vinegar
- Shaved parmesan cheese
- Brown onion in 1bsp oil, then the bacon.
- Lower the heat & add capsicum, chicken stock, paprika, chilli flakes, and half the mushroom.
- Simmer until capsicum is soft, then sear, then put this mix aside.
- Remove any burnt muck from the pan, add more oil, and lightly cook semi-dried tomatoes (with their oil) and half the fetta on medium heat. Add chicken, and a few bursts of balsamic to the uncooked side of the chicken.
- Cook for a while, stirring occasionally, until it starts to thicken. Start adding a little more balsamic when the chicken is mostly cooked.
- Add pizza sauce and the earlier capsicum mix, cook a short while longer until all well-mixed.
- Turn off heat, add croutons, stir up.
- Combine and toss lettuce, cherry tomatoes, and remaining raw mushroom and fetta. Dress with more balsamic, and a touch of oil, salt, and pepper to taste.
- Top the salad with the cooked mixture, and parmesan cheese.