We've been cooking up a storm here, and I've got another great recipe to share with you. This one came from Fitness magazine several months ago, but we just now got around to making it. I adapted the recipe a bit in order to work with ingredients that we had in our fridge and pantry. Here is a link to the original recipe.
And here is our version:
Chicken and Bacon Salad with Buttermilk Dressing
at least 1/2 a chicken breast cooked however you like it (We had some leftover chicken that had been floured and fried from another recipe.You could also do poached chicken.)
4 slices of bacon
1/3 cup buttermilk, shaken (Again, another way to use up leftover buttermilk.)
2 tbsp. mayo
2 tsp. cider vinegar
1/4 tsp. mustard
1/4 tsp. minced garlic
1/8 tsp. sugar
1/8 tsp. black pepper
bag of Romaine lettuce
1. Cook bacon and crumble into large pieces.
2. In a bowl, whisk together the buttermilk, mayo, cider vinegar, mustard, minced garlic, salt, sugar, and black pepper.
3. In a larger bowl, put in lettuce, chicken, and bacon.
4. Pour the dressing on top of salad and toss well.
We topped ours with a little bit of Monterey Jack cheese because we had some. Feel free to add whatever you want on yours. Or follow the original recipe exactly and you'll end up with tomatoes and croutons and other things that make the salad healthier. Our version - probably not so healthy, but that's okay.
This is a really tasty salad. I loved the flavor of the bacon with the dressing. It would make a nice salad if you're having people over for lunch. It does not, however, make good leftovers. The dressing makes the lettuce soggy and it's just not good. So if you need to, cut this in half so that you don't end up with too much.