Chopped Chicken Salad With Bacon & Sherry Vinaigrette
Bacon and eggs are a gift to the paleo dieter and this recipe from Chef Pete Evans, author of numerous paleo cookbooks, including The Paleo Chef: Quick, Flavorful Paleo Meals for Eating Well, take these hearty ingredients to a fast and fresh place.
- 1 sprig dill, picked
- 1 sprig parsley, picked
- 2 strands chives, snipped into 5 cm batons
- 1 sprig chervil
- 60 grams pine nuts, lightly toasted
- 1/2 avocado, sliced
- 2 hardboiled eggs, cut in half
- 300 grams leftover roasted chicken meat, shredded
- 1 cucumber, cut into 5 cm lengths, seeds removed, julienned
- 1 stick celery, cut into 5 cm lengths, julienned
- 1 carrot, peeled, cut into 5 cm lengths, julienned
- 1 handful watercress leaves
- 5 Brussels sprouts, sliced on a mandolin
- 80 grams cultured sauerkraut (store bought from a health food shop or homemade), to serve
Bacon & Sherry Vinaigrette
- ½ French shallot, finely chopped
- 1 tablespoon coconut oil
- 80 grams bacon, finely diced
- 3 tablespoons sherry vinegar or apple cider vinegar
- 1 teaspoon fermented mustard (can be substituted for Dijon)
- 1 teaspoon finely chopped chives
- 100 milliliters extra virgin olive oil
- Combine the parsley leaves, dill, chives and chervil in a small bowl and mix to combine. Set aside. Arrange the pine nuts in a straight line on a serving board or platter. Arrange the avocado slices in a straight line, followed by a row of the mixed herbs. Follow with the hardboiled eggs, shredded chicken, cucumber, celery, carrots and watercress and shaved Brussels sprouts (shaved on a mandolin or with a sharp knife).
- To make the sherry vinaigrette, gently cook the shallots with a little coconut oil until soft in a small saucepan over low heat. Remove the onions from the pan and wipe the surface dry with a paper towel. Return the pan to medium heat. Add a little more oil and then add the bacon. Fry the bacon, stirring occasionally, for 6-8 minutes or until crispy and golden. Add the vinegar and shallots and set aside to cool. Transfer to a bowl and whisk in the mustard, chives and olive oil and season with sea salt and pepper. Transfer the dressing to a small jar or serving bowl, and place on the serving board/platter with the chopped salad.
- To serve, toss the salad with the dressing moments before serving, and serve with a bowl of cultured sauerkraut on the side to be passed around the table.
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