Warm Chicken and Brussel Sprout Salad with Bacon Vinaigrette

Cook Chicken:

Preheat oven to 190°C. Pat chicken dry on paper towel and place on a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Cook chicken in oven for 15-20 minutes, until juices run clear when pricked with a knife

Prepare Ingredients:

Wash the fresh produce. Peel and finely dice shallot. Trim and discard brussels sprout base and cut into 5mm slices. Snap off the stems of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Separate lettuce leaves and cut cucumber in 1cm dice. Cut bacon in half lengthwise and slice into 5mm lardons (small strips).

Cook Bacon & Brussel Sprouts:

Heat a non-stick pan over medium high heat. Add bacon and cook for 5 minutes, until beginning to crisp. Transfer cooked bacon to a paper towel lined plate. Place pan (with bacon drippings) back over high heat and add brussels sprout and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

Make Vinaigrette

In a small bowl combine shallot, mustard, apple cider vinegar with cooked bacon and 2 Tbs olive oil (extra virgin if you have it). Slice chicken.

You Plate It:

Combine lettuce leaves, cucumber, seared brussels sprouts and sugar snap peas in a salad bowl. Add bacon vinaigrette, sliced chicken, season with salt and pepper and toss well. Divide warm salad between plates and Enjoy!