Chicken Salad with Strawberries, Aged Cheddar, and Bacon
- 500 g / 1.1 lb chicken breast fillets
- 140 g / 5 oz bacon
- 140 g / 5 oz aged cheddar cheese (30%)
- 500 g / 1.1 lb strawberries
- 100 g / 3.5 oz / 1 cup chopped walnuts
- 60 g / 2.1 oz / 2 cups mixed greens
- 15 ml / 1 tbsp olive oil
- 1 g / 1 tsp dried thyme
- Salt and pepper to taste
1. Preheat the oven to 175°C / 350°F.
2. In a large bowl, combine the chicken, thyme, salt, and pepper.
3. In a skillet, heat the olive oil over medium-high heat and sear the chicken until browned on all sides.
4. Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 72°C / 160°F.
5. Meanwhile, cook the bacon in a separate skillet until crispy, then remove and drain on paper towels.
6. Wash, remove the stems from, and slice the strawberries.
7. Crumble the aged cheddar cheese into small pieces.
8. Wash and dry the mixed greens.
9. Make the dressing by whisking together the vinegar, honey, olive oil, salt, and pepper.
10. In a large bowl, toss the mixed greens, chicken, strawberries, aged cheddar, and bacon.
11. Sprinkle chopped walnuts on top and drizzle with the dressing.
- mixing bowl
- skillet
- oven
- cutting board
- knife
- whisk
- paper towels
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