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Hot Chicken Bacon Salad

Here's one that I often eat down at Trials Pub, as it's the most Paleo friendly dish on their menu. I didn't take as long to prep this as would normally be called for (more reduction on the balsamic vinegar), but it was very tasty nonetheless.

How it went was there was a chicken breast and a half, three strips of thick-sliced bacon, red onion, spinach, and a bottle of inexpensive balsamic.

Get about 1/3 to 1/2 cup of the vinegar boiling, then simmering to reduce. Ideally, you can get it down to a pretty syrupy consistency but I didn't take the time, this time. Instead, I used the bacon dripping to help it along. So, instead of an olive oil and vinegar preparation, think bacon drippings and vinegar.

So, cut up the chicken into chucks and cut up the bacon into about 1" lengths. Then fry up both together until the bacon is pretty crispy and the chicken is done. Then, chicken goes into the simmering balsamic for the time it takes to prep the spinach. Get a big salad bowl and strain the hot balsamic through a wire mesh over the spinach and toss thoroughly. Then, do exactly the same with the hot bacon dripping and toss immediately.

You can either fry the red a bit prior (to get translucent, or put them in with the spinach and let the heat from the balsamic and fat do its job. This time, I did the latter. You could also boil the onion in the balsamic.

Next, in goes the onion, chicken and bacon to be tossed together, then you serve on plates, leaving the excess dressing in the salad bowl.

Hot chicken bacon salad

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

15 Comments

  1. Karen on January 25, 2009 at 12:16

    Just wanted to let you know that probably more people than you realize read your blogs. I personally have been inspired. I could stand to lose a hundred pounds and I am diabetic and feeling like I might have a kidney infection the last coupld of weeks. I've started my new life plan three days ago. Only eating meat/fish/chicken with vegetables and fruit. Not grains, no legumes, no starches like potatos. The difficulty is not so much in cutting those things out as it is finding time to do all the cooking, but I love all the fresh vegetables.

    I feel like I've tried everything else although I did go on Atkins once and felt really good.

    Keep up the good work.
    Karen

  2. keith norris on January 25, 2009 at 12:40

    Hot damn that looks good, Richard!

  3. Michael Blowhard on January 26, 2009 at 01:25

    Looks yummy.

    Forgive the self-promo, but as an evo-bio fan you might enjoy a big q&a I'm doing at my blog this week with the brilliant Gregory Cochran.

    http://www.2blowhards.com

  4. Pauline on January 26, 2009 at 06:09

    Hi Richard, great ideas and recipes – I have wanted to ask this question, how did you manage to give up on milk, as I find its the only thing that is hardest to let go of. I drink it in tea and especially with coffee, so its my one fix of the day. Don't often drink alcohol, or chocolate (which used to be my daily fix), no crisps, no biscuits, or cakes…but milk, can't seem to let go of having it as I look forward to the coffee and tea as my one treat a day. Been reading about detoxing the liver and allergies and milk and wheat are the most common and I know I am sensitive to both. Any comments

  5. Rachel on January 26, 2009 at 12:11

    Is it just me, or is bacon just one of those magical ingredients that makes everything else taste better? I also like the classic French bistro salad, Salade Lyonnaise, that is made with frisee, bacon, and a poached egg on top.

  6. Richard Nikoley on January 26, 2009 at 07:44

    Michael:

    No prob. Let us know anytime you have something you think my readers would find of interest. I can't be everywhere at all times, so I appreciate it. That looks interesting. I'll be sure to follow along.

  7. J on January 26, 2009 at 16:04

    I made my own version of a chicken bacon salad…….I used four pieces of marinated chicken that my mom did for me, some bacon, three kinds of peppers, spring onions, mushrooms, and topped off with a nice handful of pecans…… the veggies all sauteed in olive oil and the bacon drippings that were left over from the bacon…..It was ridiculously good…natural, fattening, and pleasing 🙂

    I think it is typical of Richard's kind of cooking.

  8. scooby43215@yahoo.com on January 26, 2009 at 16:38

    Hello Richard, do you have a link to all of your recipes? Also I am trying to figure out how to make this salad, is the dressing just bsalmic vinegar heated up? Does the heating change the taste of it?
    Thank you sir.

  9. Richard Nikoley on January 26, 2009 at 11:00

    Pauline:

    Have you tried heavy cream in the tea & coffee? I usually drink mine black, but on occasion will add some cream. That way, I avoid the lactose.

    It was actually pretty easy to give up the milk. I hadn't drank hardly any of it for many years, having simply gotten out of the habit when living abroad for long spans of time and traveling a lot to other countries. I had taken it up again and love milk, but it's a weird thing. The more I drink it, the more I want. Then, I was having heartburn a lot. I ran out of milk, didn't get to the store, and the heartburn went away.

    So, it isn't so much that I gave it up as that I just haven't bothered to buy any more (or cheese, for that matter) and I'm doing just fine.

  10. Richard Nikoley on January 26, 2009 at 11:01

    I wish you all the success, Karen. Let us know how you progress, and feel free to ask questions at any time.

  11. heartache heartburn on January 26, 2009 at 19:25

    That looks amazing. It's too late for a snack, but I might have to have that for lunch tomorrow!

  12. Richard Nikoley on January 26, 2009 at 12:45

    Personally, I operate under the general premise that everything is better
    with bacon.

  13. Richard Nikoley on January 28, 2009 at 10:53

    Sorry for the delay. For all the stuff I cook, see the "Food Porn" category.

    As for the balsamic, yes, heated up. Now, you can use the cheap stuff which is very thin, but if you're patent and reduce it to a syrup, it pretty much tastes like the expensive stuff. Or, you can use the expensive stuff that's already syrupy, and just heat it up (and you don't need nearly as much — about a 1-2 tbsp per serving.

    As to the process, I now prefer using the expensive stuff, so, I heat it in a separate saucepan, then do my bacon and chicken in the skillet. Toward the end, I toss in the onions until somewhat translucent. Leaving all the bacon fat in the skillet, I then add in the heated balsamic and mix it with the bacon fat, deglazing the pan. Then, just dump the whole hot thing onto your spinach and toss. The heat will wilt and soften the spinach.

  14. Pauline on January 29, 2009 at 03:25

    Hi Richard, thanks for your comments, its a funny thing this milk addiction. I have given it up in the past no problem for weeks, but once I start having it again, like any addiction, I mentally crave it and need it like a morning fix. Of course I have to have it with sugar. I tried black tea and coffee, no milk no sugar, but the bitter taste is hard to get used to. Will try the cream – good idea. I wanted to ask you if you have read the book Mastering Leptin by Byron Richards. Had it for a while and picked it up again. It makes interesting reading now that I am doing EF. By the way started eating stoneage/paleo consistently from 1st Jan and today its officially 4 weeks, and down 2.5kg that 5.5 pounds with some cheating inbetween – very happy with my progress so far. Got another 14 pounds to go. No exercise as its winter and 3-5 degrees in UK so will start when it gets warmer. This done just by eating cleanly and my body is losing the weight (inflammation) it all over but especially around the waist, and not hard at all.

  15. Richard Nikoley on January 30, 2009 at 09:53

    Good news, Pauline. Keep up the good work and keep us updated.

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