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Honey Chicken & Bacon Salad

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“Who said salads have to be boring? This sounds like a really tasty salad that is a proper meal rather than just rabbit food. You could most likely cut a bit of the fat by using a fat free honey mustard salad dressing. This was first published in the July 2007 issue of BBC Good Food Magazine.”

Ingredients Nutrition

  • 1 lb new potato, scrubbed and quartered lengthways
  • 6 ounces green beans, fine beans, trimmed
  • 6 slices bacon
  • 4 ounces mixed salad greens
  • 4 cooked chicken breasts, skinned and cut into chunks
  • 14 pint honey mustard dressing


  1. Cook potatoes in boiling water for 8 to 10 minutes.
  2. Add beans and cook for 3 minutes more.
  3. Drain and leave to cool.
  4. Meanwhile, fry the bacon for 2 to 3 minutes until crisp.
  5. Let the bacon cool and then snip into pieces.
  6. Scatter the salad and potatoes over a large serving plate.
  7. Toss the chicken with the beans and the dressing. Spoon over the salad.
  8. Scatter the bacon over and serve.

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