Chicken salad with bacon-wrapped greens

Recipe from: 29 February 2016
recipe, salad, bacon,chicken

Ingredients 20
Servings 1
Time 00:15

Ingredients

  • 4
    chicken fillets
  • SOY, HONEY AND MUSTARD DRESSING:
  • 2
    Tbs
    soy sauce
  • 1/4
    cup
    honey
  • 1
    Tbs
    whole grain mustard
  • 1
    tsp
    dijon mustard
  • 1
    clove garlic
  • 1/2
    tsp
    chili flakes
  • BACON GREENS:
  • 200
    g
    green beans, trimmed
  • 200
    g
    asparagus, trimmed
  • 200
    g
    Tenderstem broccoli
  • 8
    bacon rashers
  • 2
    tsp
    brown sugar
  • 1
    Tbs
    soy sauce
  • 1
    Tbs
    olive oil
  • SERVE WITH:
  • 250
    g
    mixed baby leaves (rocket leaves, watercress, spinach)
  • 1 red + 1 green heirloom tomatoes, sliced
  • Parmesan shavings
 

Method

00:15
 
Lightly score the chicken and place in a large dish. Mix the marinade ingredients and pour two thirds of it to the chicken. Cover in cling wrap and marinate in the fridge for 2 hours or more.

Heat the oil in a large pan and cook the marinated chicken fillets for about 4 minutes on each side until cooked.

Remove from heat and pour the pan juices over. Cover with foil and rest or 5 minutes. Cut into slices.

For the bacon bundles, wrap 4 green beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, securing one side with toothpicks.

Repeat with the remaining beans, asparagus, broccoli and bacon. Sprinkle the bundles with the sugar and drizzle with soy sauce.

Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often.

Shave over parmesan.

Drizzle with the reserved soy, honey and mustard dressing.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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Read more on: bacon  |  recipe  |  chicken  |  salad
 

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