The Hearty Embrace of Warm Chicken, Bacon & Potato Salad

I distinctly recall a pub lunch from way back in 1999 that sparked the creation of this very dish. Nestled in a cozy corner, the comforting aroma of roasted meats and potatoes filled the air. It was a revelation – a warm salad that felt both rustic and refined, a far cry from the chilled, often uninspired versions I’d encountered. That pub meal, a delightful blur of savory, smoky, and earthy notes, became the blueprint for this recipe. The result, while admittedly rich, is a testament to the power of simple, high-quality ingredients coming together in a beautifully satisfying way, particularly when the summer air begins to cool.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 2
• Yield: 1 generous main course salad
• Dietary Type: Not specified

Ingredients

• 4 slices bacon (back bacon recommended for its meatier texture)
• 500 grams baby new potatoes
• 2 chicken breasts
• 4 whole garlic cloves, bruised
• 1/4 cup olive oil
• 2 tablespoons sugar, divided
• Mixed salad green (a small bag of pre-prepared salad is perfect for two)
• Salad dressing (to taste; Paul Newman’s Italian dressing is a personal favorite)

Equipment Needed

• Oven
• Baking tray
• Frying pan
• Large mixing bowl

Instructions

1. Begin by preheating your oven to 200 degrees Celsius (400 degrees Fahrenheit). This ensures a hot oven ready to crisp up your bacon and roast your chicken and potatoes beautifully.
2. In a frying pan, dry-fry the bacon over medium heat for approximately 5 minutes, or until it reaches your desired level of crispness. Once cooked, remove the bacon from the pan and set it aside on a plate lined with kitchen paper to cool. This will help it retain its crispness.
3. While the bacon is cooling, parboil the baby new potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook for about 5 minutes, just until they begin to soften but still hold their shape.
4. Drain the parboiled potatoes thoroughly. Then, place them on a greased baking tray. Add the chicken breasts and the bruised garlic cloves to the same tray.
5. Drizzle the potatoes, chicken, and garlic generously with the olive oil.
6. Sprinkle one tablespoon of the sugar evenly over the potatoes.
7. Roast in the preheated oven for approximately 30 minutes. Halfway through the cooking time (around 15 minutes), turn the potatoes and sprinkle the remaining tablespoon of sugar over them. This will help caramelize the potatoes, adding a wonderful sweetness.
8. While the chicken and potatoes are roasting, prepare your salad. We typically use a small bag of pre-prepared mixed greens for convenience.
9. Once the bacon has cooled, chop it into bite-sized pieces and add it to your salad greens.
10. After 30 minutes of roasting, remove the potatoes and chicken from the oven. Carefully chop the chicken into bite-sized pieces.
11. Gently combine the roasted potatoes, chopped chicken, and the chopped bacon with your prepared salad greens in a large mixing bowl.
12. Add your chosen salad dressing to taste. Give everything a gentle toss to ensure all ingredients are coated.
13. Serve immediately while warm.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few small adjustments can elevate it further. When parboiling the potatoes, a pinch of salt in the water enhances their natural flavor. Ensure your oven rack is positioned in the center for even cooking. For an extra layer of flavor, you can rub the chicken breasts with a little salt, pepper, and perhaps a sprig of rosemary before roasting. If your bacon isn’t particularly fatty, consider adding a touch more olive oil to the baking tray to prevent sticking. The bruised garlic cloves will infuse the oil and potatoes with a subtle, sweet garlic aroma as they roast, without being overpowering.

Serving & Storage Suggestions

This salad is best enjoyed straight from the oven, embracing its “warm” namesake. It’s a hearty meal on its own, perfect for a light supper or a satisfying lunch. If you find yourself with any leftovers, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 2 days. To reheat, you can gently warm it in a low oven or a covered pan, being mindful not to overcook the chicken or dry out the potatoes. Alternatively, you can enjoy it at room temperature, though its true charm is in the comforting warmth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	945.9 kcal
Calories from Fat	549 kcal
Total Fat	61.1 g	93%
Saturated Fat	14.4 g	72%
Cholesterol	123.6 mg	41%
Sodium	485.5 mg	20%
Total Carbohydrate	58.6 g	19%
Dietary Fiber	5.6 g	22%
Sugars	14.6 g	58%
Protein	40.9 g	81%

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe stands proudly on its own, feel free to experiment. If you’re not a fan of bacon, crispy pancetta or even smoked ham could offer a similar savory note. For a lighter touch, you could substitute chicken thighs for breasts, though cooking times might vary slightly. If you’re looking to add a bit more freshness, consider incorporating some fresh herbs like chives or parsley into the salad mix just before serving. A squeeze of lemon juice over the finished salad can also provide a bright counterpoint to the richness.

FAQs

Q: Can I make this salad ahead of time?
A: While it’s best served warm immediately, you can roast the chicken, potatoes, and cook the bacon a few hours in advance. Store them separately and then gently warm and toss with the salad greens and dressing just before serving.

Q: Why is sugar used in this recipe?
A: The sugar caramelizes on the potatoes during roasting, adding a delicious sweet note and a slightly crisp exterior that complements the savory elements.

Q: What kind of salad dressing works best?
A: A vinaigrette-style dressing, like an Italian or a lemon-herb dressing, cuts through the richness of the bacon and chicken beautifully.

Q: Can I use different types of potatoes?
A: Baby new potatoes are ideal for their waxy texture and quick cooking time. If you use larger potatoes, cut them into uniform, bite-sized pieces and adjust roasting time accordingly.

Q: Is this recipe suitable for a barbecue?
A: Absolutely! The roasted components can be prepared ahead of time, and the salad can be assembled and served warm or at room temperature, making it a fantastic side dish for an outdoor gathering.

Final Thoughts

This Warm Chicken, Bacon & Potato Salad is more than just a recipe; it’s an experience. It’s about savoring the delightful interplay of smoky bacon, tender chicken, and earthy potatoes, all brought together by a light dressing. It’s a dish that feels both comforting and sophisticated, proving that simple ingredients, treated with care, can create something truly memorable. I encourage you to give it a try, to let the aromas fill your kitchen, and to share this hearty embrace with loved ones. It’s a dish that whispers of cozy evenings and simple pleasures, a true testament to the joy of good food.