» Print Recipe
I was mucking around one night with different flavours and found I quite liked this combination and have since refined it some.
Add diced bacon to frypan and gently fry till cooked and most of the fat has rendered out of bacon, remove from pan and place on paper towel to drain. If excess fat in frypan, drain, else retain fat in frypan. Put frypan to side
Remove chicken tender pieces if present and if particularly large breast pieces, slice in half horizontally. Squeeze half a lemon over chicken and tenders if removed, lightly salt and then season well with Cajun spice mix. Add to pan seasoned side down and season top side with Cajun mix. Turn pieces when half cooked to cook through from the other side. It is important that you don't give the breast a crunchy fried feel.
Once the chicken is cooked, rest on a plate to one side, put frypan used for cooking to one side and prepare salad.
Combine Olive Oil and Balsamic Vinegar by whisking together. Place lettuce mix in bowl and drizzle over top, mix through with hands to coat the leaves evenly.
Sprinkle lettuce mix with tomatoes, avocado and cucumber and half of the reserved bacon and approx 1 tblsp of chopped dill.
Add to frypan containing the chicken juices and drippings, cream and juice of 1 lemon and bring to rapid boil, drain off any chicken juices from resting plate back into pan. Cook cream mixture till it thickens and starts to gloss, remove from heat and add approx a hand full of chopped dill, stirring into hot cream mixture. Taste and if required add more lemon juice or a little salt to taste.
Briefly return pan to stove and bring back to boil and add back in chicken pieces to coat. Remove from Stove.
Place chicken piece/s on plate, and spoon over more of the creamy sauce, add salad to plate and enjoy.
» Metric Converter