What’s For Dinner?
Wilted Chicken Salad
(First star is lowest, fourth star is highest)
Irene R. Smith of Covington sent this delicious idea. This salad uses bacon two ways: To add flavor when crumbled as a topping, and to make a vinaigrette dressing out of its drippings. When the warm dressing, chicken and onion mix is poured over the salad, the heat gently wilts the greens, adding variety to its texture.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
6 slices bacon
2 whole boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium red onion, thinly sliced in rings
1 head romaine lettuce, torn into bite-size pieces or 1 (8-ounce) bag chopped romaine lettuce
1/4 cup balsamic vinegar, plus more if needed
In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.