|Dang good food|
|for a Friday night supper.|
I’m not kidding. This has got to be one of the best chicken salads I’ve ever had.
We substituted New Zealand Spinach– which I picked after we got home from Starkvagas– for iceberg lettuce, and used the California Red French Dressing Mr. Big Food had made a few days ago for the oil/vinegar the recipe called for. It was a meal.
A hearty, make-ahead dish, Chicken Salad with Bacon combines the meal’s salad, vegetable and meat courses in one bowl—so convenient for picnic or a quick luncheon dish.”—The Creative Cooking Course (1982)
And of course, cucumber and green pepper picked this morning.
Makes 4 servings
1 small head iceberg lettuce
1 small bell pepper, cut into strips
1 cucumber, sliced thick
1 C small whole mushrooms
2 C chicken meat, chopped coarse
2 hard-boiled eggs, quartered
4 slices bacon, fried crisp, halved
2 Tbsp wine vinegar
6 Tbsp salad oil
Salt to taste
¼ C Roquefort cheese, mashed
Tear lettuce into small pieces and place in salad bowl. Add bell pepper, cucumber, mushrooms, and chicken meat, and toss lightly. Top with eggs and bacon. Combine vinegar, oil, salt, and cheese, and blend with the blue cheese.