Vegetable Salad with Roasted Chicken
- 100 grams Bacon
- 2 Chicken breasts
- peppers (from the mill)
- 1 Red onion
- 1 can Mexican Vegetables (Peas, kidney beans, corn)
- 2 eggs
- ½ Iceberg lettuce
- Bell pepper (1 each red and green)
- 1 can chickpeas (in tomato sauce)
- 8 tablespoons vegetable oil
- 5 tablespoons Sherry vinegar
- 1 pinch sugar
- 200 grams sour Whipped cream
- 1 package Tortilla chip
Finely dice bacon. Cut chicken into thin strips and season with salt and pepper. Onion peel and cut into thin rings.
Pour canned vegetables in a colander and drain. Rinse salad, divide into leaves, rinse, shake dry and cut into fine strips. Rinse bell peppers, trim, cut in half, remove seeds, remove the white skin and cut into thin strips.
Peel eggs and cut into fine slices. Heat chickpeas in saucepan over medium heat. Mix chopped eggs with vegetable oil, vinegar, sugar, salt and pepper into a sauce.
Onions, lettuce, mexican vegetables and peppers with the
Mix salad dressing and drizzle on four plates.
In a hot pan fry bacon, drain on paper towels and mix with sour cream.
Fry chicken strips in bacon grease on all sides until crispy
Distribute chicken over salad. Pour chickpeas and bacon cream into serving bowls and serve with chips.