LEMON CHICKEN SALAD

INGREDIENTS 

2 tsp of lemon zest

2 tbsp lemon juice

1 tbsp honey

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

1 large garlic clove minced

½ tsp of salt and ¼ tsp of black pepper

Chicken

1 large chicken breast halved horizontally

1 tbsp lemon juice

Salt and pepper

½ tbsp. olive oil

Salad

2 tbsp finely chopped dill

8 cups of cos lettuce

1 cup of cherry tomatoes halved

1 medium avocado quartered & thickly sliced

½ a red onion finely sliced

¾ cup of corn kernels

120 g of bacon – cooked and chopped

METHOD

Dressing :

Place dressing ingredients in a jar and shake well.

Chicken: Place chicken in a bowl. Add 2 tbsp of the dressing plus a pinch of salt and pepper. Mix well and refrigerate for a minimum 20 minutes or up to 24 hours.

Heat oil in a pan or use bacon fat. With a medium / high heat cook chicken breats for 3 minutes each side.

Move to a plate and cover loosely for 3 minutes.

Salad

Add any remaining dill to salad dressing. Place all ingredients into a bowl. Toss then top with chicken and bacon and drizzle dressing all over.