This is a great chicken salad. The type that would cost you a fortune in an upmarket cafe, and it's easy to make. Looks good and tastes terrific. I tried taking a photo, but the photos didn't turn out so well and I didn't find out until all the salad had been scoffed. So, you'll have to make it yourself and see what it looks like. Enjoy!
Creamy Chicken Salad
1 chicken breast
2 rashers lean bacon, chopped
300g (just over 1/2 pound) small new potatoes, quartered
(or use sweet potato for lower GI)
1 tablespoon olive oil
Mixed salad leaves –a couple of large handfuls
½ capsicum (bell pepper), sliced thinly (red or yellow for colour)
2 shallots (green onions), finely chopped
1/4 cup greek style yogurt
1 tablespoon mayonnaise
½ -1 tablespoon seeded mustard
2-3 teaspoons SunDried Tomato Pesto
3 large sundried tomatoes, finely chopped
Toss potatoes in oil. Sprinkle with salt. Bake 25mins at 250C (475F), turning once. Cook bacon rashers, drain. Drain any fat from pan. Cook chicken breast and then slice. Tear lettuce, put into two bowls. Top with capsicum, potatoes, bacon and chicken. Drizzle dressing over, sprinkle with shallots.