Warm Chicken, Bacon & Potato Salad

1. 1

   Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

2. 2

   Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.

3. 3

   Parboil the new potatoes for approximately 5 minutes.

4. 4

   Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).

5. 5

   Cover potatoes, chicken and garlic with oil.

6. 6

   Sprinkle one tablespoon of the sugar over the potatoes.

7. 7

   Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.

8. 8

   Prepare the salad (we use a small bag of pre-prepared salad between the two of us).

9. 9

   Chop the bacon and add it in with the salad.

10. 10

    Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.

11. 11

    Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!

* Per serving · 4 servings · Values may vary.

No additional tips available.