Sunny Anderson’s Chicken Salad with Bacon Slices tender slices of baked potatoes, boiled chicken and mayonnaise dressings with herbs. You can eat it directly with your hands, as it is served he’s in “plates” of Boston salad leaves. Share with друзьями: 
Time: one hour. 5 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (170 gr.) Skinless chicken breast
- 3 finely chopped slices of fried bacon
- 4 peeled and diced large potato tubers
- 1.5 tbsp. l extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 Art. diced celery
- 1/4 Art. diced onions
- 1 minced clove of garlic
- 1/2 tbsp. mayonnaise
- 2 tsp mustard
- 1 tbsp. l paprika
- 2 tbsp. l chopped parsley leaves
- 2 sliced sage leaves
- 2 heads of Boston salad
Recipes with similar ingredients: chicken breast, potatoes, salad Boston, parsley, sage, paprika, onion, celery, garlic, mayonnaise, mustard, bacon
Recipe preparation:
- Preheat the oven to 205 ° C. Put the potatoes on a baking sheet, mix with oil, salt and pepper and bake until golden color and softness, about 30 min.
- While baking potatoes, pour chicken and water in a saucepan bring to a boil over medium heat. Cook until cooked, about 15-20 minutes Remove from broth, cool slightly and chop in a large bowl, mix the potatoes, boiled chicken, bacon, celery, onions and garlic. Add mayonnaise, mustard, paprika, leaves sage and parsley, season with salt and pepper. Good mix. Serve the lettuce on the leaves of the Boston lettuce. Roll up roll and eat.
