Xmas Countdown - Chicken & Bacon Salad Boats

December 22, 2015

A lovely twist on the stuffed potato skins filled with goodness and taste! A great dish for a filling lunch or even as side portions when made into smaller nibbles.

 

 

Chicken & bacon salad in sweet potato - 1/2 servings

 

1 chicken breast

1 medium sweet potato

2 slices bacon, chopped

1 handful spinach

Herbs & seasoning

1 handful lettuce

1 chopped pepper

(more greens if wanted)

 

 

Cooking time - 25 mins

 

  1. Cut the sweet potato in half and scoop out the filling, leaving just the skins.

  2. Put the chopped bacon into a pan and begin to cook, once the fats begin to come out add in the sweet potato flesh, chicken and season with herbs (garlic, chilli are great) and salt/pepper.

  3. As chicken begins to look cooked, add in the greens and pepper pieces and continue to cook and mix.

  4. When chicken cooked and bacon is crispy, remove from the heat. One final stir and leave to sit for greens to wilt. If preferred, put the skins under the grill for a couple of minutes to add a crunch to them.

  5. Remove the mixture from the pan and place into the skins.

  6. Enjoy!

 

A lovely salad with great ingredients and full of healthy greens and vitamins. I really like my bacon to crisp so I leave it till the bacon is perfectly crispy and chicken is slightly golden on the edges. You can add more veggies into this recipe, I find some slices of cucumber and at times even a few nuts can bring some great flavour to the dish too. Healthy eating doesn't have to be complex and time consuming, and this recipe shows that while proving how delicious it can be!

 

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