EspañolMacadamia Bacon Chicken Salad with Dates features a delicately balanced blend of sweet & savory flavors and textures. As delicious as it is, it's even better on a Parkerhouse style roll, making this sandwich combination ideal for brunches or any other special occasion.
In partnership with Bridgford
Avoid the Brunch Crunch
Brunches are coming back, which makes choosing dishes that can be prepared the day before especially timely for those of us who don't want to get up too early in the morning. The combination of this salad on top of a freshly baked, Bridgford Parkerhouse Style roll makes an easy slider that lives happily on a table with other brunch items.
Do you know what's the best part? There's no need to be in a panic the morning of your brunch. All you need to do is place the rolls on a baking sheet the night before to let them thaw. Brush them with a little butter if you like, and leave them in the fridge overnight.
The next morning, just bring them out and let them rise in a warm spot until about 20 minutes before your brunch, then bake them. Prepare the salad in advance, too, to let the flavors marry deliciously together.
About the Salad
Why do I love this salad so much? Let me start by saying it has the perfect balance of sweet and savory. Sweet dates and mayonnaise blend with savory bacon and piquant onion, and then it's all topped with the creamy flavor and crunchy texture of macadamia nuts.
Don't have macadamias? No worries, it works great with pecans, too.
About the Parkerhouse Style Rolls
On brunch days as well as many others, I enjoy having freshly baked bread, but without all the work. These Bridgford Parkerhouse Style Rolls require no measuring, no kneading, and make no mess. I just butter them, defrost them, let them rise, and bake them to their warm, crispy-on-the-outside, soft-on-the-inside, perfection.
Also, another often-overlooked advantage of these rolls is there is no guessing and no fuss. I can bake exactly the number of rolls I need and conveniently keep the rest in the freezer. I bake no more and no less than just what I need.
Having said that, I should note that I do bake a few more than the recipe calls for because they smell so good in the oven that one or two are likely to be swiped from the cooling rack before I get a chance to make my sandwiches.
One last thing, I like to sprinkle a few with sesame seeds and a few without, for a little variety. Check out the recipe below for easy steps on how to do it all.
More Recipes with Bridgford
Be sure to see more recipes with Bridgford products including my chipotle black bean tortas, chicken enchilada pinwheels, vegetarian chorizo cheese braid, and ham, cheese, and chipotle bread balls. Give Bridgford products a try, you can find them close to you with this locator.
Macadamia Bacon Chicken Salad with Dates
Makes 12 sandwiches
Ingredients
For the rolls
- 1 bag Bridgford Parkerhouse Style Rolls Dough
- 1/4 cup melted butter
- 1 egg for egg wash (optional)
- Sesame seeds (optional)
For the chicken
- 1.5 pound chicken breast (approx 650 gr)
- 2 bay leaves
- 1 teaspoon salt
- 2 garlic cloves
For the salad
- 8 strips of bacon
- 3 oz dates (50 gr or approx 12 medium dates)
- 2 oz macadamia nuts (1/2 cup or 55 gr), you can substitute with cashews or pecans
- 3/4 cup mayonnaise (or half mayo and half sour cream or yogurt)
- Salt to taste (optional)
- 1-2 Green onions
- Lettuce for serving with a pop of color
Equipment
Defrosting the Bridgford Parkerhouse Style Rolls Dough
One day before your brunch, take 12 rolls out of the bag, plus a couple of extras for the swipers in your midst, to defrost them overnight according to the instructions on the bag.
You will use half of the melted butter here as you need to brush them right after taking them out of the bag. Cover them with plastic wrap and place them in the fridge.
In the morning, take them out of the fridge, remove the plastic, and place them in a warm place away from drafts in order for them to rise. They need to double in size.
I usually bring them to room temperature first. Then, I turn the oven to the lowest setting for 30 seconds to get to 100 F. Next, I turn the oven off (very important) and check with my thermometer to be sure I haven't over-warmed the oven. Once I'm sure, I place the uncovered rolls inside to rise.
Cooking the Chicken
As mentioned before, I make this salad in advance. It saves time and tastes better because the flavors get a chance to blend.
One day in advance, place the chicken, bay leaves, salt, and cloves in a pot and generously cover with water (I added about 3 cups). Place a lid on the pot and cook over high heat until the water starts boiling.
Reduce to medium-high heat and continue cooking for approx 35-40 minutes or until the chicken is tender and shreds easily. You can also cook it in a pressure cooker or slow cooker. Follow the instructions of your appliance of choice for timing.
Once cooked, take the chicken out of the broth to cool down. Once cooled, pour the chicken broth into a jar and put it in the fridge to use for another recipe. It's great for soups or rice.
While the chicken is cooking, prepare the rest of the ingredients—Cook and chop bacon, and finely chop dates, macadamia nuts, and the green part of the green onions. Set aside.
Making the Salad
Shred the chicken breast in a medium bowl, add bacon, dates, macadamia nuts, green onions, and mayonnaise. Mix well and taste for salt. Add more if needed.
Place the salad in the fridge until ready to serve.
Bake the Rolls
Once the Parkerhouse rolls have risen, preheat the oven to 375 ºF (190 ºC) and prepare the rolls.
You have two options:
- Carefully, because we don't want to punch the air out of them, brush another layer of butter over them before baking and then another after baking.
- My favorite. Whisk an egg with 1/4 teaspoon of water to make an egg wash. Spread it on top of the rolls and sprinkle sesame seeds on top.
Bake for 13-15 minutes or until golden brown. Take out of the oven. If you opted for the butter before baking, brush another light layer of butter on top when they are still warm.
Transfer to a rack and let them cool down. They are ready to be served.
Preparing the Sandwiches
Nothing can be easier or faster. Cut each roll transversely, place a layer of lettuce inside, and spread 2 tablespoons of the chicken salad on top of the lettuce. If you like, add more green onions as garnish. Repeat and serve.
Buen provecho!
Note: It's best if you bake and eat the rolls the same day. However, they can also be baked ahead of time. Just allow them to cool down and put them in a plastic bag. Warm them up slightly in the oven before serving.
Print the Macadamia Bacon Chicken Salad with Dates Recipe
Macadamia Bacon Chicken Salad with Dates
Ingredients
For the rolls
- 1 bag Bridgford Parkerhouse Style Rolls Dough you will use half bag
- 1/4 cup melted butter
- 1 egg for egg wash optional
- Sesame seeds optional
For the chicken
- 1.5 pound chicken breast approx 650 gr
- 2 bay leaves
- 1 teaspoon salt
- 2 garlic cloves
For the salad
- 8 strips of bacon
- 3 oz dates 50 gr or approx 12 medium dates
- 2 oz macadamia nuts 1/2 cup, you can substitute with cashews or pecans
- 3/4 cup mayonnaise or half mayo and half sour cream or yogurt
- Salt to taste optional
- 1-2 Green onions
- Lettuce for serving with a pop of color
Instructions
Defrosting the Bridgford Parkerhouse Style Rolls Dough
- One day before your brunch, take 12 rolls out of the bag, plus a couple of extras for the swipers in your midst, to defrost them overnight according to the instructions on the bag.
- You will use half of the melted butter here as you need to brush them right after taking them out of the bag. Cover them with plastic wrap and place them in the fridge.
- In the morning, take them out of the fridge, remove the plastic, and place them in a warm place away from drafts in order for them to rise. They need to double in size.
- I usually bring them to room temperature first. Then, I turn the oven to the lowest setting for 30 seconds to get to 100 F. Next, I turn the oven off (very important) and check with my thermometer to be sure I haven’t over-warmed the oven. Once I’m sure, I place the uncovered rolls inside to rise.
Cooking the Chicken
- As mentioned before, I make this salad in advance. It saves time and tastes better because the flavors get a chance to blend.
- One day in advance, place the chicken, bay leaves, salt, and cloves in a pot and generously cover with water (I added about 3 cups). Place a lid on the pot and cook over high heat until the water starts boiling.
- Reduce to medium-high heat and continue cooking for approx 35-40 minutes or until the chicken is tender and shreds easily. You can also cook it in a pressure cooker or slow cooker. Follow the instructions of your appliance of choice for timing.
- Once cooked, take the chicken out of the broth to cool down. Once cooled, pour the chicken broth into a jar and put it in the fridge to use for another recipe. It’s great for soups or rice.
- While the chicken is cooking, prepare the rest of the ingredients—Cook and chop bacon, and finely chop dates, macadamia nuts, and the green part of the green onions. Set aside.
Making the Salad
- Shred the chicken breast in a medium bowl, add bacon, dates, macadamia nuts, green onions, and mayonnaise. Mix well and taste for salt. Add more if needed.
- Place the salad in the fridge until ready to serve.
Bake the Rolls
- Once the Parkerhouse rolls have risen, preheat the oven to 375 ºF (190 ºC) and prepare the rolls.
- You have two options:Carefully, because we don’t want to punch the air out of them, brush another layer of butter over them before baking and then another after baking.My favorite. Whisk an egg with 1/4 teaspoon of water to make an egg wash. Spread it on top of the rolls and sprinkle sesame seeds on top.
- Bake for 13-15 minutes or until golden brown. Take out of the oven. If you opted for the butter before baking, brush another light layer of butter on top when they are still warm.
- Transfer to a rack and let them cool down. They are ready to be served.
Preparing the Sandwiches
- Nothing can be easier or faster. Cut each roll transversely, place a layer of lettuce inside, and spread 2 tablespoons of the chicken salad on top of the lettuce. If you like, add more green onions as garnish. Repeat and serve.
Nutrition
Notes
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