Pasta salad shouldn’t coast you $30 dollars to make, but sometimes it does. A lot of chicken club pasta recipes call for most or all of a pack of bacon. $8. Then they call for chicken breasts. $8. Meunster cheese. At least $5 probably more. Zoinks! At least red bell peppers are cheap. Wait, what?!
So let’s cut about $10 off the total by using salt pork instead of bacon, thighs instead of breasts and sharp cheddar instead of meunster. If you can score the chicken and cheese when they are BOGO, you are doing even better! (Same goes for the pasta and olive oil!) Maybe I should call this the BOGO Chicken Club Pasta Salad. I’ll think about it.
Although not usually that pricey – we’re making our own salad dressing instead of bottled; avoiding soybean oil and lots of sketchiness.
I’m not that experienced with salt pork. I soaked it, then fried it like bacon. Took for-EV-er and man, talk about splatter! And some how I overcooked it. Parts were chewy, parts were like rocks. We agreed it tasted great, though. So in the instructions here we have the standard boil in water for 10 minutes.