Chicken, Bacon and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive. Ingredients:
2 chicken breasts |
1 tablespoon sesame oil |
3 slices bacon |
300 g baby spinach, washed (pat dry) |
1 cup bean sprouts |
1/2 red pepper, thinly sliced |
1/2 cup roasted unsalted cashews |
1 small red onion, sliced |
1/4 cup raisins |
1 cup crisp fried chinese noodles |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
1 teaspoon finely grated lemon, zest of |
1 tablespoon honey |
1 clove garlic, crushed |
1 tablespoon sesame oil |
Directions:
1. Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
2. Remove the chicken and set aside
3. Cook the bacon until crisp in the same pan
4. slice the chicken into thin strips and roughly chop the bacon
5. Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
6. Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
7. Drizzle the dressing over the salad and serve
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