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Chicken and bacon salad with blue cheese dressing

Published: 30 Jun 09
Updated: 18 Mar 24

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?

Easy
July 2009

Test kitchen approved

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

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?

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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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

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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.