Chicken and Bacon Salad

Serves:

Ingredients

Gluten-free, lactose-free,
egg-free

1 tablespoon olive oil
3 chicken breast fillets (about 600g), sliced
4 rashers short cut bacon, chopped
½ teaspoon paprika
½ cup slivered almonds
120g mixed salad leaves
1 capsicum, seeded and sliced
1 punnet cherry tomatoes, halved
¼ cup olive oil, extra
1 tablespoon balsamic vinegar
½ teaspoon wholegrain mustard
sea salt and freshly ground black pepper

Method

Heat one tablespoon of oil in frying pan; sauté chicken and bacon with paprika for 3-4 minutes until chicken is cooked.
Transfer chicken and bacon to a plate.
Add almonds to the same frypan and sauté until golden; transfer to a separate plate.
Arrange salad leaves, capsicum and tomatoes on a serving platter or individual plates.
Top with chicken, bacon and almonds.
Whisk extra oil, vinegar, mustard, salt and pepper together in a small bowl and drizzle over salad.
Serve salad with crusty bread.

Notes: This salad is quick and easy to prepare; lots of fresh tastes contrasting nicely with the crunchy bacon and almonds.
Adapt the salad to accommodate all your favourite additions – asparagus, snow peas, hard-boiled eggs, parmesan cheese etc.
Serving Suggestions

Note