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bowl of chicken and bacon salad from overhead
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5 from 2 votes

Chicken and bacon salad

This salad is really easy, but packed with tasty flavor, and easy to add more to as the mood suits.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch or main
Cuisine: British
Servings: 1
Calories: 714kcal
Author: Caroline's Cooking


  • 6 leaves romaine approx
  • 3 ½ oz chicken tenders 95g, 1-2 pieces, approx weight (or thigh)
  • 3 slices smoked bacon 2 ½ oz/75g approx (streaky)

For honey mustard dressing

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice or wine vinegar
  • 1 teaspoon Dijon mustard or grain mustard
  • 2 teaspoon honey


  • Warm a small-medium skillet over a medium-high heat. When it's warm add the bacon and cook until gently brown and ideally crisp on both sides.
  • Remove the bacon from the pan and set aside. Add the chicken to the pan and cook a few minutes on both sides until cooked through.
  • Thinly slice the romaine and cut larger pieces in half (eg at top of leaves). Place all of the dressing ingredients (oil, lemon, mustard and honey) in a small bowl or jar and whisk/shake to combine. You can do these as the chicken and bacon cooks.
  • Once the chicken is cooked through, remove from pan and slice both the chicken and bacon into small bite-sized pieces. Add both to the sliced romaine, drizzle over the dressing then toss to mix. Serve, ideally with meats still warm or at room temperature.



Salad leaf and meat quantities are approximate - adjust to taste. For more servings, simply multiply everything up.
Both chicken tenders and thigh meat work here, just make sure it is trimmed and flattened out if thick to cook quicker.


Calories: 714kcal | Carbohydrates: 19g | Protein: 32g | Fat: 58g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 623mg | Potassium: 943mg | Fiber: 4g | Sugar: 14g | Vitamin A: 14691IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 3mg