One of my favourite salads to make is chicken, bacon and avocado salad. The flavour combinations are just delicious! I found the recipe in a supermarket magazine and (as luck would have it) they have it online too. As soon as the weather gets warm enough my kids often request this for dinner. And, I enjoy it so much I’ve even made a smaller version of it as a starter when we’ve had friends over for dinner. Whilst we are in the throws of an Indian summer I thought it would be a good time to blog it.
The marinade / dressing
I often make extra quantities of this as I like to use the dressing on other salads. These quantities are enough to marinate your chicken but remember to set 2-3 tablespoons aside to use as your salad dressing!
Place 4 tablespoons of olive oil in a bowl. Add 2 tablespoons of balsamic vinegar. Then add 2 teaspoons of lemon juice and honey. Finally add 1 level teaspoon of coarse grain mustard, season and whisk.
Slice 4 chicken breasts (or use mini fillets or even leftover cooked chicken). Place the sliced chicken in the marinade for at least 10 minutes, or longer if time allows.
Wine Pairing with Chicken Bacon and Avocado Salad – the recipe
When you are ready to cook your chicken, line a baking tray with non-stick foil (trust me, it will save on washing up later). Spread your chicken over the baking tray and cook in the oven for 15-20 minutes. Meanwhile, grill 4 rashers of streaky bacon until crisp. Leave to cool for a few minutes on some kitchen paper, and then break into pieces.
Halve 250g of cherry tomatoes and add them to 200g of baby leaf salad. Halve and stone two ripe avocados, slice into pieces and add to the salad. Toss the salad gently with your marinade/dressing and divide between 4 plates. Sprinkle over the warm chicken and bacon. Serve with warm crusty bread. We like to have a little pot of olive oil sprinkled with freshly ground black pepper to dip our bread into. Yum!
Wine Pairing with Chicken Bacon and Avocado Salad – the wine
I know that Erica is a HUGE fan of avocados so I reckon she’s going to like the sound of this recipe. However, I’m never sure what wine to pair with this, so generally play it safe with a Sauvignon Blanc. There is lots of (healthy) fat and acidity in this meal. Plus chicken and tomatoes are high in natural umami. I don’t know where to start. Help Erica!
Yes I am a HUGE fan along with millions of others it appears, which is handy because they are well stocked in the shops! So is Sauvignon Blanc playing it safe, or playing it smart? I actually would go with smart. Let us face it there must be a reason you feel it is safe and that is because it works. Lovely high acidity to cut through the good (!) fat, some nice herbaceous and citrus flavours in the wine to complement the avocado. Because if herbs and citrus ingredients work in the dish then why not have those flavours in the wine too? Red wine drinkers be slightly wary go for something nice and fruity and not too oaky or tannic. How about a juicy Barbera d’Asti or Barbera d’Alba? Have a rummage in your local independent wine store.
Wine Pairing with Chicken Bacon and Avocado Salad written by Julie Strutt DipM and Erica Dent DipWSET, Enjoy Discovering Wine
Not sure what level of wine knowledge you already have?