Chicken and Sweet Potato Cabbage Salad
with Hot Bacon Dressing

Recipe courtesy of the North Carolina Sweet Potato Commission.

Recipe Ingredients:

Hot Bacon Dressing:
1 slice bacon
2 tablespoons diced celery
2 tablespoons minced onion
3 tablespoons red wine vinegar
3 tablespoons apple cider vinegar
3 tablespoons brown sugar, packed
1 teaspoon whole-grain mustard
Salt and ground black pepper to taste
1 cup olive oil

Salad:
1 medium sweet potato
Salt and ground black pepper to taste
1 small head red cabbage
2 tablespoons red wine vinegar
1 clove garlic, minced
8 slices bacon
2 tablespoons butter
2 tablespoons honey
1/4 cup olive oil
1 pound roasted, sliced chicken breast (or squab)
1/2 cup toasted pecans

Garnish:
4 ounces blue cheese
1 tablespoon chopped parsley

Cooking Directions:

1. For Hot Bacon Dressing: Cook bacon in skillet until crisp; remove and set aside. To skillet, add celery and onion. Cook for two minutes on medium heat until tender. Add red wine and apple cider vinegars, brown sugar and mustard. Salt and ground black pepper to taste. Simmer 10 minutes. Remove from heat. Slowly stir in 1 cup olive oil, blending until emulsified. Crumble bacon and add to dressing.
2. For Salad: Sprinkle sweet potato with salt and pepper; wrap in foil. Roast in center of oven at 375°F (190°C), 45 minutes or until tender; cool. Cut cabbage in half through the root end; remove core. Thinly slice cabbage crosswise, place in bowl; toss with vinegar and garlic; season with salt and pepper.
3. Cook bacon until crisp. Cut into 1-inch pieces; keep warm.
4. Slice cooled sweet potato into rounds; sauté with butter and honey until glazed; set aside.
5. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweet potato and pecans; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing and toss.
6. Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.

Makes 4 servings.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.