Bacon Chicken Salad
2-3 heads of Romaine lettuce
10-12 slices of bacon, cooked and crumbled
2-3 cups of cooked chicken (I usually use a rotisserie chicken)
1-2 cups shredded mozzarella cheese
Raspberry Poppy Seed Dressing
1/2 cup rice vinegar
1/2 cup oil
1/2 cup sugar
2 Tbs. poppy seeds
2 tsp. raspberry jam
Directions:
I
always cook my bacon in the oven because it is much easier and less
messy too. Just line a jelly roll pan with foil and bake at 400 degrees
for about 15 minutes. As soon as it is done, just place the cooked
bacon on paper towels until cooled. That's it! Assemble the salad
(lettuce, bacon, chicken and cheese) and keep in the fridge until ready
to serve.
Mix up the dressing and keep in the refrigerator. I like to keep the
dressing separate and let everyone use as much as they want, but if you
are taking the salad to a potluck or something, you can add the dressing
in and mix it all up immediately before serving.
Source: butterwithasideofbread
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