Best Chicken And Bacon Choucroute With Potato Salad Recipes

CHICKEN BACON RANCH POTATO SALAD

Steps:

• Boil 3 large baking potatoes (about 2 1/2 lb) in large pot of water until fork easily pierces with little resistance. Drain; cool completely on cooling rack (about 1 hour).
• Peel potatoes; cut into bite-size pieces. Place in large bowl.
• In separate bowl, beat 1/2 cup mayonnaise and 1/2 cup ranch dressing with whisk. Fold into potatoes. Add 6 strips thick-cut bacon, crisply cooked and cut into bite-size pieces, and 5 deli-fried chicken tenders (boneless), cut into bite-size pieces. Fold again to lightly coat with sauce.
• Season with salt and pepper to taste. Refrigerate until ready to serve.

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

BACON-AND-EGG POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

POTATO SALAD WITH BACON & MUSTARD

Steps:

• For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
• Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.

QUICK BACON POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

WARM CHICKEN, BACON & POTATO SALAD

Steps:

• Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
• Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
• Parboil the new potatoes for approximately 5 minutes.
• Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
• Cover potatoes, chicken and garlic with oil.
• Sprinkle one tablespoon of the sugar over the potatoes.
• Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
• Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
• Chop the bacon and add it in with the salad.
• Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
• Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

BACON CHICKEN CHOPPED SALAD

Steps:

• Heat chicken according to package directions. Cool slightly; coarsely chop chicken., For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream., In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.