- Use a sharp knife to cut the chicken breasts into even-sized chunks. (Never wash chicken before preparation). Wash your hands in hot soapy water after handling the raw chicken, and wash up the knife and chopping board.
- Heat the oil in a frying pan and add the chicken chunks, cooking them over a high heat for 3-4 minutes until browned. Reduce the heat and cook for 3-4 more minutes. Add the bacon and cook for another 5-6 minutes until the bacon is crisp and the chicken is fully cooked. To check, cut a piece of chicken in half with a clean knife – there should be no trace of pink . If there are, cook for a few more minutes and check again with a clean knife.
- Remove from the heat.
- Share the spinach leaves between 4 serving plates. Add the tomatoes, red peppers and avocado slices. Make the dressing by whisking together the olive oil, mustard and lemon juice with a little salt and pepper.
- Share the warm chicken and bacon between the salads and drizzle the dressing over the top. Serve scattered with a few basil leaves, if you like.
Recipe from The Food Standards Agency
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This summery salad features succulent chunks of chicken and crispy bacon bits that are served warm on young spinach leaves with roasted red peppers, tomatoes and avocado
500g skinless, boneless chicken breasts 1 tbsp. olive oil 2 rashers streaky bacon, snipped into small pieces 150g young leaf spinach, washed 100g cherry tomatoes, halved 100g roasted red peppers (from a jar, packed in brine), torn into pieces 1 large ripe avocado, halved, pitted, peeled and sliced A few fresh basil leaves (optional) Dressing: 2 tbsp. olive oil 1 tsp Dijon or wholegrain mustard 2 tbsp. lemon juice Salt and freshly ground black pepper
Time: 10 mins Serves: 4 Nutrition: n/a