This week I have the house to myself as M is traveling and instead of making the most of the opportunity to play loud music, eat a lot of cabbage and watch old episodes of Beverly Hills 90210, I have made plans every day after work. And it’s not even dinner plans, but mostly things I need to catch up on including a visit to the allotment and my weekly sewing class. So I’ll be home at that awkward time where it is too late to start cooking and yet, I know I will be hungry as I very likely won’t have had anything to eat since lunch.
Unfortunately I don’t have any low carb fast food choices near where I live so I decided to plan ahead and cook some chicken, fry some bacon, make some dressing and fill the fridge with ‘quick and easy to cut’ vegetables. This way I have no excuses for not getting a healthy bite to eat at the end of the day.
So last night I had a very nice, if I may say so myself, chicken & bacon salad with a curry dressing, and still had time to do other things even though I was home quite late.
Serves 4 people
500 grams of chicken breast
olive oil, salt and black pepper
8 slices of streaky bacon
1 medium bag of mixed salad leaves
1 small red onion
2 peppers (I used a mix of red, orange and yellow)
1 red chili (for a bit of extra spice)
250 ml creme fraiche
2 tsbs double cream (leave out if you prefer a thick dressing)
2 tsp curry powder
1/2 tsp turmeric
salt and pepper
Heat some olive oil in a frying pan and add the chicken, season well with salt and black pepper. Fry at a low heat until cooked through. Put aside to cool. Fry the bacon until crisp and also put aside to cool. Mix the dressing together and leave to rest.
Wash the vegetable and thinly slice the cucumber, peppers, onion and chili. Dice the avocado. Mix all of the vegetable together in a big bowl, cut the chicken and bacon into small pieces and add to the salad. Serve the dressing on the side.