Warm Chicken Breast Salad
1 slice bacon, cut into 1/4 in (5 mm) pieces
1+1/2 lb (700 g) skinless, boneless chicken breast, cut
crosswise into 1/2 in (1 cm) slices
2 Tbs (30 ml) sherry vinegar or red wine vinegar
Salt and freshly ground black pepper to taste
1 lb (500 g) mixed salad greens, rinsed and dried
6 Tbs Sherry Dressing (recipe follows)
or your favorite vinaigrette dressing
1 cup (250 ml) croutons
In a small skillet cook the bacon over medium heat to desired degree
of doneness. Remove from skillet and drain on paper towels. Wrap the
chicken, bacon, vinegar, salt, and pepper tightly in aluminum foil and
bake in a preheated 450F (230C) oven for 15 minutes. Coat the greens
with the dressing by tossing in a bowl and divide among four plates.
Place the warm chicken on the greens and pour any cooking juices from
the foil over the chicken. Sprinkle the croutons over the salads and
serve. Serves 4.
Sherry Dressing
2 Tbs (30 ml) sherry vinegar
1 tsp (5 ml) Dijon style mustard
1 Tbs (5 ml) finely chopped shallots
2 tsp (10 ml) olive oil
1 tsp (5 ml) sesame oil
Salt and freshly ground black pepper to taste
Combine all ingredients in a small bowl and whisk until thoroughly
combined. Makes about 6 tablespoons (90 ml).