Tasty, elegant, and easy, if you use a rotisserie chicken or some chicken breasts you’ve cooked in a slow cooker, along with bacon that you have previously cooked and frozen. If I am serving this for people whose likes and dislikes I’m unsure of, I will wait to put it together so we can leave out anything they don’t like (usually either the green pepper or the onion).
- 1 bag slaw mix (or a small head of cabbage, shredded
- 2 c. cooked chicken, shredded (optional leave out the chicken if you want this to be a side salad)
- 3/4 head cauliflower, chopped or sliced thinly
- 8 – 10 slices bacon, cooked until crispy, then crumbled
- 1 1/2 c shredded cheddar cheese (or ¾ c. bleu cheese, crumbled)
- 1 red or green pepper, diced
- 1/2 red onion, finely chopped
Mix well with the following dressing.
- 2 c. mayo
- 3 Tbsp Splenda (to taste)
- 2 Tbsp red wine vinegar
- 1 tsp Beau Monde seasoning (Spice Island brand) (Optional, but highly recommended)
- dash of salt
How to serve this salad:
I’ve made this fabulous one-dish meal many, many times, and I have some suggestions for the best method to serve it. You see it pictured (above and below) in a trifle dish. Beautiful presentation, right? The problem is that your guests must dig down vertically to be able to enjoy all the different flavor layers. If the dressing is on top, they must then toss everything within the confines of their bowl or plate. Can you say “salad pieces on the floor”? There are two ways to address the problem. You can construct the layers in individual trifle dishes, but that might not be practical because you might not have individual trifle dishes. The benefit, however, is that this also allows picky eaters to say “Please don’t put the such and such layer in mine.” Usually it is either the red or green pepper or the onion they object to.
The other option is to go ahead and toss the shredded cabbage part in a generous amount of dressing (more than is needed for just the cabbage, but an amount that will be just right later, when the cabbage is married in your guest’s bowl or plate to the rest of the layers). Put the dressed-up cabbage in the bottom of the trifle bowl, followed by the rest of the ingredients, one by one. Vertical dives are still required, but most of the hassle of tossing is gone.