pawpaw, avocado, chicken and bacon salad
"It’s all about doing things in the right order to make this super simple. "
Herb Parsley Dressing:
½ cup oil
¼ cup white wine vinegar
½ tsp salt
2 tsp sugar (or honey)
1 tsp freshly ground black pepper
1 ¼ tsp dry mustard
2 minced garlic cloves
1/3 cup finely minced parsley
3 Tbsp fresh basil or mint, chopped finely
Place all the ingredients in your machine and process for a few minutes. Chill for several hours, or leave overnight so that the flavours blend together. Allow the dressing to come back to room temperature before re-shaking – then serve.
You need some of this dressing for the salad
Pawpaw, Avocado, Chicken and Bacon salad
6 cups cooked chicken meat (we actually used 2 cooked chickens from supermarket – skin and bones removed)
8 cups salad greens (we used one soft lettuce)
1 fresh pawpaw, sliced (we used half a pawpaw)
1 large red onion, finely sliced into rings (we used ¾ red onion medium sized_
2 avocados, sliced
6 rashers bacon, rind removed and cut into strips
½ cup freshly toasted pine nuts (we did not add this for budget option)
Roast your chicken according to the instructions given. Allow the bird to rest while the rest of the salad is quickly prepared.
Place the washed and prepared salad greens on a large platter.
Slice or shred your chicken meat. If you choose to slice, make the pieces a manageable portion size.
Scatter the chicken meat, pawpaw, onion rings, avocado and the freshly grilled bacon over the platter of salad greens in that order.
Drizzle with salad dressing and top with pine nuts.
NOTE: This salad is best served at room temperature. It’s best served with slightly warm chicken and freshly grilled bacon.