Sunday brought out the sun after such a stormy night. I was busy doing some spring cleaning and trying to get inspired on what to create in the kitchen today. I was craving bacon and the end result is to die for. OMG! Well worth the WW points value. Melding the flavors of bacon with the chicken turned out to be a good match.
Chicken and Bacon Salad with Light Buttermilk Dressing
(7 PP per serving)
- 3 slices center cut bacon
- 2 slices ciabatta bread
- 1 garlic clove, halved
- 1/3 cup low-fat buttermilk, well shaken
- 2 teaspoons dijonnaise
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon sea salt
- 1/8 teaspoon Splenda sugar blend
- 1/8 teaspoon freshly ground pepper
- chopped Romaine lettuce
- 1 lb cooked chicken breast, roughly torn
Cook the bacon Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
Take your two slices of bread and rub the cut garlic clove halves over the surface of each slice. Cut into 1-inch cubes.
In a large bowl, whisk together the buttermilk, dijonnaise, vinegar, minced garlic, salt, sugar blend, and black pepper. Add the lettuce, chicken, bread, and half the bacon. Toss well.
Transfer to plates and top each serving with some of the remaining bacon.
For the record, there were no leftovers. In fact, if there was more to eat the hubby and the boys would have had more. Go figure.
I’m feeling lonely out here with no comments on my blog. Tell me what you like and what you didn’t. Got any suggestions? Spill it!
The question should be, is it worth trying to do, and not can it be done.
~ Allard Lowenstein.