Ingredients
1 tbsp olive oil
3 chicken breast fillets
(about 600g), sliced
4 short cut bacon
chopped
0.5 tsp paprika
½ cup slivered almonds
120g mixed salad leaves
1 capsicum
seeded and sliced
1 cherry tomatoes
halved
¼ cup olive oil
extra
1 tbsp balsamic vinegar
0.5 tbsp wholegrain mustard
sea salt and freshly ground black pepper
Allergy Advice
Contains Nuts
Equipment
- 1 frying pan
- 1 plate
- 1 serving platter
- 1 small bowl
Instructions
- 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
Tip
Serve salad with crusty bread.
Variation
Adapt the salad to accommodate all your favourite additions – asparagus, snow peas, hard-boiled eggs, parmesan cheese etc.
