Warm chicken & bacon salad: My gorgeous friend Aimee came to lunch today & has a intolerance to Gluten, which pretty much rules out most of my typical lunches a sandwich, wrap & pasta. So I decided to make a warm chicken & bacon salad, which I have to say was delicious! I did buy a French stick for me as I thought I'd still be hungry, but didn't eat it, the salad was not only yummy but surprisingly filling.
Ingredients 2 tbs wholegrain mustard 2 tbs honey 40ml olive oil 2 chicken breast fillets, cut into 2cm cubes 4 streaky smoked bacon rashers chopped into bite size pieces 1 avocado, peeled, sliced 50g baby spinach 2 baby cos lettuce, outer leaves discarded, leaves pulled apart 1 punnet cherry tomatoes, halved 1/4 small red onion, thinly sliced
Pop into oven for 5-6 minutes or until the bacon is crisp Remove the bacon and pop into a bowl Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion Drain the chicken reserving the marinade Heat a large non-stick frypan over medium/low heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden Add the chicken and the bacon to the bowl with the salad TIP: if you want to prepare the salad in advance just keep the chicken & bacon warm in a low oven Add the chicken to the bowl with the salad Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling Pour over the salad and give everything a good toss together Serve while still warm
Confession: The version I made today had far too much red onion, but I have adapted the recipe below so you won't have the same issue, sorry Aimee!
Enjoy! Michelle X