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  • 500g Chicken breast cut in half lengthwise

  • 1 Spanish onion finely sliced

  • 1 punnet of cherry tomatoes cut in half

  • ½ bunch chives

  • ½ cup croutons

  • 1 Cos lettuce

  • 4 pieces of bacon finley shredded

  • 1 carrot peeled and shredded

  • 50ml Dijon Mustard Sauce with a hint of orange


  • 1.

    In an oven proof pan heat some oil and cook the bacon until crispy then remove to a strainer.

  • 2.

    Fry the chicken on both sides in the same pan you cooked the bacon, then slide the pan into oven set at 200 degrees for 5 minutes.

  • 3.

    Break off the large outside leaves of the Cos lettuce and lay them on your platter.

  • 4.

    Shred the rest of the Cos as fine as you like sprinkle over the onions, chives, carrots, tomatoes and bacon pieces, add half the dressing and toss the salad.

  • 5.

    Slice the hot chicken spread it over the salad, drizzle with the rest of the dressing and sprinkle with the croutons.


For more information and recipes from this series, click on the following link

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