Chicken and bacon salad with blue cheese dressing

Name: Chicken and bacon salad with blue cheese dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 free-range chicken breasts; 1 tbsp fresh thyme leaves; 6 rashers streaky bacon, sliced; 1 tbsp olive oil; 100g broad beans; 50g dolcelatte cheese; 2 tbsp soured cream; 1 tbsp white wine vinegar; 4 tbsp extra-virgin olive oil; 70g bag baby salad leaves

Published: 30 Jun 09
Updated: 18 Mar 24

Test kitchen approved

Yes, OK, this retro salad is reminiscent of the 1970s but it’s still a winner in our book. The cheese dressing is whizzed up with sour cream and olive oil – it’s an umami delight.

If you want to go fully back in time with your menu, how about pairing this with a homemade arctic roll?

Serves 2
Takes 10 min to make and 25 min to cook

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Ingredients

2 free-range chicken breasts
1 tbsp fresh thyme leaves
6 rashers streaky bacon, sliced
1 tbsp olive oil
100g broad beans
50g dolcelatte cheese
2 tbsp soured cream
1 tbsp white wine vinegar
4 tbsp extra-virgin olive oil
70g bag baby salad leaves

Method

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and place in a roasting tin with the thyme and bacon. Drizzle with the oil and roast for 25 minutes until the chicken is cooked and the bacon is crisp. Set aside.
Meanwhile, cook the beans in a pan of boiling water for 2 minutes, then drain and refresh in cold water and remove the outer skins.
Make the dressing. In a small food processor, whizz the cheese with the soured cream and vinegar, and season. With the motor running, gradually add the extra-virgin olive oil, then a splash of water to thin to a double-cream thickness.
Slice the chicken and mix in a bowl with the bacon, broad beans and leaves. Drizzle over the dressing and serve.

Recipe from July 2009 Issue

Nutrition

Nutrition: per serving

Calories: 790kcals
Fat: 59.5g (18.3g saturated)
Protein: 57.7g
Carbohydrates: 6g (1.8g sugar)
Salt: 3.2g

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