Chicken Breast over Warm Bacon and Potato Salad
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 57 min.
Ready in
Ingredients
for
4
- For Warm Potato Salad
- 6 medium potatoes (peeled and halved)
- 6 slices Bacon
- 1 ½ Tbsps flour
- 2 Tbsps white sugar
- 0.333 cup water
- 0.333 cup Vinegar
- 1 Tbsp prepared Mustard
- salt (to taste)
- freshly ground Black pepper (to taste)
- In Addition
- 4 cooked, boneless, skinless Chicken breasts (sliced lengthwise)
- For Sauteed Onions
- 3 large white onion (peeled and sliced)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 handful fresh parsley (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Warm Potato Salad:
2.
In a large pot of salted boiling water, cook the potatoes until tender but still firm, about 15 minutes. Drain well and allow to cool. Slice cooked potatoes 1/4-inch thick.
3.
Cook bacon in a deep skillet, set over medium-high heat until nicely browned. Remove bacon from skillet and reserve fat drippings. Drain on paper towels, roughly crumble and set aside.
4.
Add the flour, sugar, water, vinegar and mustard to the skillet with the bacon drippings, cook over medium heat until the dressing thickens.
5.
Add bacon and potatoes to the skillet and stir until coated. Heat through and season with salt and pepper.
6.
For Sauteed Onions:
7.
Heat the olive oil and butter in a heavy-bottomed pan, set over medium heat. Add the onions and toss to coat. Cook, stirring occasionally, until onions are soft and translucent, about 10 to 12 minutes. Reduce heat to low if onions begin to dry out. Add chopped parsley for the last 2 minutes. Season to taste with salt and pepper.
8.
To Serve:
9.
Divide potato salad among serving plates. Top with sliced chicken and sauteed onions. Serve.
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