Chicken Salad with Bacon

Chicken Salad with Bacon: This easy chicken salad recipe gets a big boost in flavor from the addition of crumbled bacon and minced shallots.

Quick-cooking chicken tenderloins, shredded and combined with crumbled bacon, minced shallots and a light sour cream and mayo dressing make an exceptionally tender chicken salad that's loaded with flavor and easy to prepare.


Chicken Salad with Bacon

Prep Time: 15 minutes Cook Time: 5 minutes Yield: 2-1/2 to 3 cups

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2-1/2 to 3 cups

  • Ingredients:
  • 3/4 lb chicken tenderloins
  • Salt and freshly ground black pepper
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons mayonnaise (reduced fat is okay)
  • 2 tablespoons sour cream (reduced fat is okay)
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon cider vinegar
  • 1 tablespoon minced fresh shallot
  • 1 tablespoon chopped fresh parsley
  • 2 to 3 strips cooked bacon, crumbled
  • 2 stalks celery, sliced

Preparation:
If necessary, trim the white tendons from the ends of the tenderloins, then season on both sides with salt and pepper. Place them in a shallow frying pan, add the chicken broth, cover and bring to a slow simmer over medium heat.

Cook the chicken for 4 to 5 minutes, or until all traces of pink are gone. Be careful not to overcook. Transfer the chicken to a cutting board and as soon as it's is cool enough to handle, use two forks (or your hands) to shred the meat.

In the bottom of a mixing bowl, whisk the mayonnaise, sour cream, mustard, vinegar, shallot and parsley together until well combined.

Add the shredded chicken, bacon and celery and mix well. If the mixture seems a little dry, add a small amount of the broth you cooked the tenderloins in. Taste and adjust the seasoning as needed.

Serve on toasted bread or crackers.

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