What makes a great salad?
No, really, I am asking you. In your opinion, what makes a great salad?
For me, I need a mixture of crisp, crunchy, cool, warm, salty, savory, creamy…maybe more. Oh. A variety of colours is also good. This salad has the salty warm savoriness from bacon-wrapped chicken and crisp and crunchy sweet peppers. A dash of creamy ranch dressing pulls everything together. And the colours are here, oh yes they are.
Alright. I have a confession. Now, I am prepared for the disgusted and outraged onslaught of people decrying my sacrilegious desecration of the incomparable food known as bacon.
I didn’t use real bacon. I used….turkey bacon.
I know, I know! But it is so much healthier! And honestly, so much easier to work with when wrapping the chicken. I think the flavour is good. Sure, it will never be real bacon, but it is close enough that I am satisfied. However, I will understand if you substitute in real bacon for this recipe.
6 c green leaf lettuce, chopped
2 carrots, cut into matchsticks
3 mini sweet red peppers
3 mini sweet yellow peppers
3 chicken tenderloins, raw
3 strips turkey bacon, raw
3 Tbsp ranch dressing (optional)
Servings: 3 salads
Heat oven to 350oF. Brown both sides of the chicken in a skillet over medium-high heat. Transfer to a glass baking dish. Wrap each piece of chicken with a single slice of bacon. Lay the chicken in the glass baking dish so that both ends of the bacon are underneath the chicken. Bake for approximately 20-30 minutes, or until the chicken is cooked through and the bacon on top is beginning to become crispy. Arrange lettuce, carrot, and peppers in a bowl. Slice the bacon-wrapped chicken and place on top of the vegetables. Top with a little dressing if desired. Enjoy!