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