Simple Chicken & Bacon Salad

Ingredients

• 500 gchicken breast or thigh, diced
• 400 gnew potatoes
• 1pepper, diced
• 200 gcucumber
• 1 bag (approximately 100 g)lettuce leaves
• 2baby gem lettuces
• 1 potcress
• 1 tin (340 g), drainedsweetcorn
• 250 gplum tomatoes
• 8 rashersbacon, diced
• 1/4 tspsea salt
• 1 pinchblack pepper
• 1/2 tspsunflower oil

Instructions

1. 1

   Boil the potatoes

   Cut the potatoes into similarly sized pieces. Cook them in a pan of salted boiling water until a knife tip slides in easily, then drain and set aside.

2. 2

   Season the chicken

   Cut the chicken into bite-sized pieces and season with the salt and pepper. Heat a large frying pan over a medium-high heat, then add the sunflower oil.

3. 3

   Cook the chicken

   When the oil is hot, add the chicken. Cook for 5 minutes, moving the pieces around the pan occasionally.

4. 4

   Add the pepper

   Stir in the diced pepper and cook for a further 2–3 minutes, until the chicken is cooked through and browned and the pepper has softened slightly.

5. 5

   Cook the bacon

   Take the chicken and pepper out of the pan, then add the diced bacon.

6. 6

   Crisp the potatoes

   When the bacon has released some of its fat, add the drained potatoes. Cook until both the bacon and potatoes are crisp.

7. 7

   Prepare the salad

   While the other ingredients cook, wash the vegetables and cut them as you like. Arrange them in a large salad bowl with the drained sweetcorn.

8. 8

   Toss and serve

   Leave the hot ingredients to cool for about 5 minutes, then add them to the salad and toss everything together.

What is chicken and bacon salad?

This is a hearty, British-style composed salad rather than a dish tied to one particular regional tradition. It brings together cooked chicken and bacon, potatoes, sweetcorn and fresh vegetables for a meal with both warm and cool elements.

The combination works because the crisp, savoury toppings contrast with the juicy tomatoes, cucumber and tender leaves. New potatoes make it feel substantial without needing a separate side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 626 calories, 34g protein, 37g carbs, 38g fat.

The potatoes and sweetcorn provide most of the carbohydrates, while the chicken contributes protein and the bacon and sunflower oil supply much of the fat. Serve with extra leafy vegetables or cucumber if you want a larger volume of fresh vegetables alongside your portion.

Choose and cut the potatoes

Even pieces: cut the potatoes to roughly the same size so they cook at a similar rate in the boiling water.

Knife test: they are ready when a knife tip enters easily, but take care not to boil them until they fall apart; they need to hold their shape when fried with the bacon.

Cook the chicken safely

Pan heat: warm the pan over a medium-high heat before adding the oil, then add the chicken once the oil is hot.

Doneness: the chicken should be cooked through and browned before it is removed from the pan. The pepper only needs another 2–3 minutes, so it softens while keeping some texture.

Get the bacon and potatoes crisp

Bacon fat: let the diced bacon release some fat before adding the drained potatoes; this helps coat them as they cook.

Room to brown: if the pan is crowded, the ingredients may steam rather than crisp. Use a roomy pan and let them cook until the bacon and potato surfaces are crisp.

Keep the salad fresh

Fresh base: wash and cut the lettuce, baby gem, cucumber and tomatoes while the hot ingredients cook, then arrange them with the drained sweetcorn.

Warm topping: allow the chicken, pepper, bacon and potatoes to cool for about 5 minutes before tossing them through the leaves. This keeps the salad from wilting too quickly.

Serve it as a complete meal

The salad already includes potatoes, chicken and vegetables, so it can be served on its own for a filling lunch or dinner. A simple dressing can be offered at the table if you want one, though it is not part of the listed ingredients.

For a larger spread, serve it alongside crusty bread. Keep the hot ingredients separate until just before eating if you are preparing the salad ahead.

Recipe notes & tips

• Drain the potatoes well so excess water does not slow down browning in the pan.
• Dice the chicken and bacon to similar-sized pieces for more even cooking.
• Use a large salad bowl so you can toss the ingredients without crushing the leaves.
• Drain the sweetcorn thoroughly before adding it to the salad.
• Cut the vegetables while the chicken and bacon are cooking to make the most of the preparation time.

Variations

• Use chicken thigh: choose diced thigh for a richer, more succulent result.
• Add a dressing: serve with a favourite salad dressing at the table.
• Swap the leaves: use another mixture of salad leaves in place of the lettuce.
• Add herbs: scatter chopped fresh herbs over the salad just before serving.
• Make it vegetarian: leave out the chicken and bacon and add a suitable meat-free alternative.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they become tender at the same time.
• Wet potatoes: drain them thoroughly before frying so they can crisp in the pan.
• Crowded frying pan: cook in batches if needed, as a packed pan can make the ingredients steam.
• Overcooked leaves: let the hot ingredients cool for about 5 minutes before tossing them with the salad.
• Undercooked chicken: check that the chicken is cooked through before removing it from the pan.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. The leaves will soften after being mixed with the warm ingredients, so for the best texture keep the salad base and cooked toppings separate until serving; reheat the toppings in a pan until hot.

Frequently asked questions