Crispy chicken and bacon salad is a hearty salad for everyday meals and special occasions. Fry the chicken and bacon and let cool. The salad base uses quality Tamsin iceberg lettuce and head lettuce, which you can tear into a salad bowl. The dressing is deliciously thick and can be served either separately or mixed in with the other ingredients.

4-8 servings

• 175 g bacon
• 2-3 chicken fillets
• pinch of salt
• pinch of chili flakes
• 1 package iceberg lettuce
• 1 head lettuce
• 4 large tomatoes
• 2 field cucumbers
• 4 hard-boiled eggs
• 50-100 g Parmesan cheese

Dressing:

• 4 dl whipping cream
• 1½ tbsp distilled vinegar
• 1 pkg (30 g) Tamsin Dill
• 2 tbsp mustard
• pinch of salt
• 1 cooked egg yolk

Cut the bacon into small pieces. Cut the chicken fillets into pieces. Place the bacon in a cold pan and fry briefly. Add the chicken fillets and fry thoroughly. Season with a pinch of salt and chili flakes. Let cool. Tear the iceberg lettuce and head lettuce into a bowl. Cut the tomatoes into wedges and dice the cucumbers. Cut the hard-boiled eggs into wedges. Add the cooled chicken pieces and bacon. Mix the ingredients. Shave the Parmesan cheese with a potato peeler and add to the mix. Prepare the dressing. Place the whipping cream, distilled vinegar, dill, mustard, salt, and cooked egg yolk in a bowl and blend with an immersion blender into a thick dressing. Check the taste. Add more salt or vinegar if needed. Mix the dressing into the salad or serve separately. Serve with country bread.