You may have heard of German Potato Salad, but have you ever heard of German Style Chicken Salad? Oh, I have and I love it. It's full of chicken on Romaine lettuce, and the dressing is warm, and bacon flavored. What's not to love? See for yourself.
4 boneless, skinless chicken breasts (flattened with a mallet)
1/4 cup vegetable oil
2 slices thick cut bacon
1 Tablespoon flour
1/4 cup water
2 Tablespoon red wine vinegar
1 teaspoon thyme
2 teaspoons Dijon mustard
1 cup sliced mushrooms
2 green onions, thinly sliced--with tops
salt & pepper to taste
1/2 - 1 whole Romaine lettuce bunch--washed and torn into bite-size pieces
2 tomatoes, cut into wedges--for garnish
Cook chicken in large skillet, in hot oil over medium heat until done. (about 5 minutes each side)
Remove from skillet; cool slightly & cut into thin slices.
Cook bacon in same skillet with drippings. When crisp, remove from skillet and crumble.
Stir flour into drippings in skillet. Cook over low heat, stirring until smooth & bubbly.
Remove from heat. Stir in water, vinegar, mustard, thyme, mushrooms & green onions.
Cook over low heat until bubbly. Cook and stir for 1 minute. Season to taste with salt and pepper.
Divide Romaine between 4 serving plates. Top lettuce with sliced chicken. Top with hot mushroom mixture. Sprinkle bacon on top.
Garnish with tomato wedges. Serve immediately.
