Chicken Bacon Salad with Honey Mustard Dressing<?XML:NAMESPACE PREFIX = “O” />
2 tsp Extra Virgin Olive Oil
8 ounces Thin-Sliced Chicken Breasts (230g)
Salt & Black Pepper to taste
½ Small Onion, optional
1 cup Cherry Tomatoes (140g)
5 ounces Mixed Lettuce Leaves (150g)
⅓ Cup Parmesan Cheese, grated (30g)
Honey Mustard Dressing:
6 tbsp. Extra Virgin Olive Oil
2 tsp Spicy Mustard
2 tbsp. Honey
2 tbsp. Lemon Juice, from fresh lemon
4 tsp White Wine Vinegar
For the salad: Fry the bacon in a frying pan. When done, transfer onto a plate lined with paper kitchen towel to get rid of the excess fat. Remove any leftover fat from the pan and pour in the olive oil. Season the chicken breasts with salt, pepper and paprika on both sides. Cook on both sides until ready (about 4 minutes). Cut the cherry tomatoes in halves and slice the onion into rings. Divide mixed lettuce leaves, onion, cherry tomatoes between 2 plates/bowls. Top this with chicken slices, bacon and parmesan.
For the honey mustard dressing: Combine all the vinaigrette ingredients in a small jar/glass. Mix well before serving.
Use any type of paprika you have on hand smoked or sweet.
The amount of ingredients can be adjusted to your liking.
Grana Padano can be substituted for Parmesan.
The amount of mustard vinaigrette is plenty for 2 portions.
If you dont like spicy mustard, feel free to use the classic one. Dijon mustard is a great choice.