This is a sponsored post in support of the very worthwhile campaign ‘Meaty Issues’ by Love Food Hate Waste.
Us Brits are no strangers to using up our leftover turkey. Turkey curry must account for *95% of meals in the UK on Boxing day
*totally made up figure with absolutely no statistical data to support the claim 🙂
However the following attention grabbing statistic I’m about to quote isn’t made up – around £260 million of beef products alone goes to waste each year in UK households (source: Love Food Hate Waste).
Personally I’m a fan of using leftover meats cold and pretty much any meat can be used up in this way – turkey, chicken, pork and beef. I love the convenience of having it to hand, and that in just a few minutes there’s a delicious, nutritious family meal on the table with minimum fuss.
For example, take roast chicken. I like to slow cook mine (hang onto your hats – I’m going to share how you could win a brand spanking new slow cooker of your own further down the post). It’s a firm family favourite, and always goes down a treat. But there usually is meat leftover. At least at Chez Wright there is.
Once dinner is done and the chicken has cooled, I remove the last of the meat, placing it in a Pyrex container, and refrigerate it. I then pop the carcass in a large slow cooker to make stock overnight – but that’s a whole other post!
Today’s post is a salad recipe. One that incorporates hot and cold, sweet and salty – the perfect combination for any salad in my opinion. Oh and did I mention how simple it is to rustle up, without sacrificing any of the taste for the convenience?
Meaty Issues Chicken & Crispy Bacon Salad with Honey & Mustard Dressing
To serve 2 you will need:
- Leftover chicken
- 4 rashers of streaky bacon
- 1/2 medium onion
- Vegetable oil
- Salad leaves
- 125ml of Greek yogurt
- 1 tbsp of clear honey
- 1 tsp of Dijon mustard
- Lemon juice (optional)
Step by step instructions:
Remove the leftover chicken from the fridge.
In a pan add a little vegetable oil, the chopped onion, and streaky bacon cut into strips.
While pan frying the onion and bacon, prepare the dressing.
Into a dish pour 125ml of Greek yogurt, add 1 tablespoon of clear honey and 1 teaspoon of Dijon mustard then stir.
If you have any lemon to hand, add a squeeze or two.
Arrange a bed of salad leaves on a plate.
Top the salad leaves with the warm crispy bacon and onions and then the cold chicken.
Add the dressing.
Serve and enjoy.
I mentioned I’m supporting the Meaty Issues campaign by Love Food Hate Waste.
This is a sponsored post for Love Food Hate Waste, but you know me, I only accept sponsors that I personally support and recommend, and of course I fully back any campaign that encourages us to reduce food waste in the UK.
Now let me hand you over to Love Food Hate Waste who will explain more about how you too can get involved, and by submitting your leftover recipes you could be the lucky winner of a slow cooker.
MEATY ISSUES – WHAT’S THE BEEF?
It’s no secret that Britain loves beef – whether we’re grabbing a sandwich on the go, treating ourselves to a steak or tucking into a traditional roast dinner with the family.
But we don’t always make the most of the meat we buy. In fact, around £260 million of beef products alone goes to waste each year in UK households.
That’s why Love Food Hate Waste is launching the Meaty Issues campaign, sharing our favourite tips, tricks and leftover recipes to help us all to reduce the amount of beef we throw away at home saving us money and helping the environment along the way.
To help spread the word, we’ve teamed up with farmer and television presenter, Adam Henson, to talk about how we can do our bit and to help you get the best from your beef.
SHARE YOUR TOP BEEF TIPS AND WIN A SLOW COOKER
To celebrate the launch of our Meaty Issues campaign, we’re on the hunt for your best meat recipes and tips.
Simply tell us your top trick for making meat go further or your favourite leftover meat recipe, and you could win one of three slow cookers – perfect for cooking up a tasty stew or chilli!
We’ll also be featuring the winning submissions in our upcoming Guide to Meat.
All you have to do is send us your tip or recipe before midnight on Sunday 6th March via the following link: www.lovefoodhatewaste.com/meaty-issues