Thursday, 14 January 2010
Recipe - Chargrilled Chicken and Sriracha Bacon Salad
At one stage or another I'm sure that most of us have tried to combine foods that are awesome in their right environment but doesn't go together at all. Ice cream and gravy anyone?
This time though I think I hit gold. Two of my favorites, bacon and Sriracha sauce, combined and working beautifully together. This recipe is for a salad but I can think of quite a few dishes to use it in. Bacon sandwiches with a serious kick being one of them.
Come on give it a go, marinate some bacon with Sriracha and cook it in the oven until crispy. Good enough to eat on its own.
Just adjust the ingredients in this recipe to fit the amount of people you're serving. Allow at least 1/2 - 1 chicken breast per portion.
Just to make sure - no, I have not tried to combine ice cream and gravy. It was just a very bad example.
Smoked streaky bacon
Mixed salad leaves
Red onion, thinly sliced
Green pepper, cut into strips
Cherry tomatoes, halved
Pre-heat the oven to 220c.
Put the bacon strips in a freezer bag and coat liberally with Sriracha sauce. Make sure to mix well to cover all of the bacon. Let this marinade for at least 30 minutes.
In the meantime heat a ridged frying pan until smoking hot. Cook the chicken breasts until done and they have a nice marking from the pan. Remove the breasts from heat and let them cool down. Once the chicken has cooled down, slice it into strips.
Line a grill pan with tinfoil and put the bacon on the grill. Cook in the oven until the bacon is crispy, turning half way through. Allow the bacon to cool down and then cut it into pieces.
Assemble all the ingredients for the salad in a bowl or on individual plates.