Serves 4
Ingredients
1/3 cup honey
3 tbps whole grain mustard
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp garlic minced
4 chicken breasts bashed in clingfilm to thin evenly
4 slices bacon diced and trimmed to remove fat
Romain lettuce (or any)
cherry toms quartered
1 large avocado sliced
1/4 red onion sliced or diced
pine kernels (toasted)
Any other salad you have!
INSTRUCTIONS
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick frying or skillet pan to high and when hot. Fry bacon until crispy and set aside
In same pan sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
While searing chicken prep the salad onto plates.
Cut chicken into strips.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
NUTRITION
Calories: 410kcal | Carbohydrates: 34g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 357mg | Potassium: 782mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4375IU | Vitamin C: 16.3mg | Calcium: 47mg | Iron: 2.3mg
Comments
Post a Comment