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Chicken and Bacon Salad

A Paul Prudhomme recipe.

4 servings


List of Ingredients





1 pound boneless, skinless chicken breasts, diced
2 teaspoons Paul Prudhomme's Poultry Magic ®
2 teaspoons Worchestershire sauce
4 tablespoons olive oil or bacon fat
1/2 cup minced onions
1/2 cup minced celery
12 ounces bacon, fried crisp, drained and crumbled
...( you may use the fat to saute the chicken)
2 cups chopped purple cabbage
2 cups chopped green cabbage
1 cup chopped iceberg lettuce
1- 1/2 cups Green Onion Salad Dressing (recipe follows)
4 large romaine or iceberg lettuce leaves
8 tomato wedges or cherry tomatoes for garnish


Recipe



Sprinkle the chicken breasts with Poultry Magic and work well with your hands, then work in the Worchestershire sauce.

Heat the olive oil in a large, heavy skillet. When very hot, add the chicken,stirring quickly with a wooden spoon. Brown on all sides, about 3 to 4minutes. (The oil will spatter- be careful!) Add the onions and celery, cook 4 minutes.

Place in a bowl and cool to room temperature.

In a large bowl, combine the chicken, bacon, cabbages, lettuce and Green Onion Salad Dressing. Refrigerate until chilled. Stir well, then serve on individual salad plates, each lined with a large lettuce leaf and garnish with 2 cherry tomatoes or tomato wedges. Allow about 1 cup of salad for a main course serving.

Green Onion Salad Dressing

Makes about 1- 1/2 cups

1 large egg plus 1 egg yolk
1 cup plus 2 tablespoons vegetable oil
Scant 1/2 cup finely chopped green onions
1- 1/2 tablespoons Creole mustard or brown mustard
1 tablespoon white vinegar
3/8 teaspoon Chef Paul Prudhomme's Vegetable Magic ®

In a blender or food processor fitted with metal blade, blend the egg and the egg yolk until frothy, about 2 minutes. With the motor running, slowly pour in the oil until it's thoroughly incorporated and dressing is thick and creamy.Add remaining ingredients and blend thoroughly. Refrigerate until ready to use.