As it was such a nice day today, I decided to make chicken and bacon salad for dinner.
It’s a really enjoyable meal, and very filling to.
To create this meal you will need: (based on 5 people eating)
3 Large Chicken Breasts
1 packet of streaky bacon
Honey and mustard dressing (or your favourite dressing)
Your favourite salad leaves. I used spinach, watercress, rocket, iceberg lettuce and shredded beetroot.
1 large red onion
1 packet of Radishes
Variety of sweet peppers
First thing to do is cut up the chicken Breasts into chunks and place on a sheet of kitchen foil.
Sprinkle 3 teaspoons of the garlic granules over the chicken and mix in with your hands.
Sprinkle 2 teaspoons of chilli flakes (use more if you like spicy food) and mix with hands.
Fold the sides of the foil over the chicken to create a parcel.
Put the chicken in the oven on gas mark 5 for around 40 minutes. Check the chicken half way through and try to split it up with a fork.
While the chickens cooking cook the potatoes until soft and cut the bacon into pieces, dry fry on a low heat until crispy.
Chop up the all the salad and put in a bowl, set aside in the fridge until needed.
Once the chicken is cooked, the bacon Is crisp and the potatoes are soft, grab the salad bowls and add the chicken and bacon.
Pour over the salad dressing and mix together with a spoon.
Serve a big portion of salad with a few buttery potatoes and enjoy.