Warm Chicken Salad

A Salad of Chicken, bacon and mushrooms served on dressed leaves. Perfect for a summer time meal

Serves 4

You will need:

· 4 Chicken breasts, cut into strips

· 200 g Button mushrooms, quartered

· 4 Bacon rashers, chopped

· 25 g Flaked almonds

· 1 Bag of mixed salad leaves, washed

· 2 tbsps Chopped parsley

Salad Dressing:

· 6 tbsps Olive oil

· 1 tbsp Lemon juice

· 1 tbsp White wine vinegar

· 1 Garlic clove, crushed

· 1 heaped teaspoon Dijon Mustard

· Salt and Pepper

Method:

♥ Combine all the dressing ingredients, season and set aside

♥ Heat a frying pan over a medium - high heat.

♥ Dry fry the bacon until browned and crisp.

♥ Add the mushrooms and almonds and cook until brown. Remove from pan and keep warm

♥ Add the 2 tbsp olive oil and fry the chicken until browned and cooked through. Season to taste

♥ Return the bacon mix to the pan.

♥ Toss the salad leaves in 4 tbsp of the salad dressing and arrange in a large serving bowl

♥ Toss the chicken mixture with the remaining dressing and pour onto the salad leaves

♥ Sprinkle with parsley and serve immediately.

Tips: If you have time marinade the chicken in 2 tbsp olive oil, 1 tbsp lemon juice and 1 Sliced garlic for 1 to 2 hours