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Name: Chicken, Camembert, Grape And Bacon Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: French
Ingredients: 1 Chicken Whole; 8 cups Salad greens; 1 Red onion; finely sliced finely sliced rings; 1 230 g GALAXY Double Cream; ; and cut into wedges; 2 cups Seedless grapes; (2 to 3); 6 Rashers Huttons Kiwi bacon; cut into strips; 1/2 cup Toasted pine nuts;; 1/2 cup Vegetable oil; 1/4 cup White wine; 1 teaspoon Salt; 2 teaspoons Sugar; 1 teaspoon Black Pepper freshly ground; 1 1/4 teaspoons Dry mustard; 2 whole Garlic cloves minced; 1/3 cup Parsley minced; 3 tablespoons Basil or mint finely chopped

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INGREDIENTS

1 Chicken ; Whole
8 cups Salad greens
1 Red onion; finely sliced ; finely sliced rings
1 230 g GALAXY Double Cream
; and cut into wedges
2 cups Seedless grapes; (2 to 3)
6 Rashers Huttons Kiwi bacon; ; cut into strips
1/2 cup Toasted pine nuts;
-- DRESSING --
1/2 cup Vegetable oil
1/4 cup White wine
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Black Pepper ; freshly ground
1 1/4 teaspoons Dry mustard
2 whole Garlic cloves ; minced
1/3 cup Parsley ; minced
3 tablespoons Basil or mint ; finely chopped

Servings

INSTRUCTIONS

Salad: Roast the chicken. Allow the bird to rest while the rest of the salad is being prepared. Place the washed and prepared salad greens on a large platter. Slice or shred the chicken meat. Scatter the chicken meat, red onion, camembert slices, grapes and freshly grilled bacon over the platter of salad greens. Drizzle with herb dressing and top with pine nuts for extra crunch. Herb Dressing: Place all the ingredients in a jar with a secure and tight lid and shake well. Chill for several hours, or leave overnight so that the flavours blend together. Allow the dressing to come back to room temperature before re-shaking.

NOTES

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Chicken, Camembert, Grape And Bacon Salad

1 Chicken Whole
8 cups Salad greens
1 Red onion; finely sliced finely sliced rings
1 230 g GALAXY Double Cream
 ; and cut into wedges
2 cups Seedless grapes; (2 to 3)
6 Rashers Huttons Kiwi bacon; cut into strips
1/2 cup Toasted pine nuts;
 -- DRESSING --
1/2 cup Vegetable oil
1/4 cup White wine
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Black Pepper freshly ground
1 1/4 teaspoons Dry mustard
2 whole Garlic cloves minced
1/3 cup Parsley minced
3 tablespoons Basil or mint finely chopped

Salad:    Roast the chicken.    Allow the bird to rest while the rest of the salad is being prepared.    Place the washed and prepared salad greens on a large platter.    Slice or shred the chicken meat.    Scatter the chicken meat, red onion, camembert slices, grapes and  freshly grilled bacon over the platter of salad greens.    Drizzle with herb dressing and top with pine nuts for extra crunch.    Herb Dressing:    Place all the ingredients in a jar with a secure and tight lid and  shake well.    Chill for several hours, or leave overnight so that the flavours blend  together.    Allow the dressing to come back to room temperature before re-shaking.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 12 Servings

Calories: 237
Calories from Fat: 161 (68%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 4.2g
Cholesterol 57.5mg		18 %
Sodium 61.3mg		2 %
Potassium 212.2mg		6 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 3.1g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 237

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