Chicken, bacon and asparagus salad

/ chilterneats

Friday


chicken-bacon-asparagus-salad.jpeg

With a nod to the glorious weather Friday night is salad night this week.  It needs to be quite a hearty and robust salad as my children are bound to be really hungry after a busy week at school.  So I have plumped for a warm bacon, chicken and asparagus salad with a lovely honey mustard dressing.  This serves 4.

Ingredients

4 chicken breasts

8 rashers dry cured smoked bacon

300g Asparagus

1 bag mixed salad leaves

Cucumber

16 cherry tomatoes 

Dressing

2 tbs Chiltern Cold Pressed rapeseed oil

1 tbs white wine vinegar

1 tbs honey

1 tsp wholegrain mustard

Method

  1. Heat the oven to 200C.  Season the chicken, wrap in a parchment paper parcel and cook for 20 minutes until there is no pink meat and the juices run clear.
  2. Heat the grill and cook the bacon.
  3. Break the woody ends off the asparagus and place on a baking tray.  Splash with oil and season.  Roast for 10 minutes.
  4. Place all of the salad dressing ingredients in an empty clean jam jar.  Replace the lid and shake until combined.
  5. Put the salad leaves in a bowl.  Wash the cucumber and cut into bite sized chunks and place in the bowl.
  6. Pour the dressing over the salad and divide between four plates.
  7. Chop the cooked chicken and bacon and arrange on top of the salad.  Place the asparagus on top of the salad and serve. 

That’s all for this week.   I would love to hear what you think of my blog and or recipes.  

Ps. I am going to take a weeks break from blogging next week as it is half term.  

Thanks ChilternEats

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