Warm Chicken and Brussels Sprout Salad with Bacon Vinaigrette

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 3 Tbsp olive oil.

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

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 4 Tbsp olive oil.

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

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 2 Tbsp olive oil.

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

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 2 Tbsp olive oil.

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

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 2 Tbsp olive oil.

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

Preheat oven to 190°C. Pat chicken dry with 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 pierced with a knife.

Peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Trim sugar snap peas. Separate cos lettuce leaves and cut cucumber in 1 cm dice.

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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

In a small bowl combine shallot, lemon vinaigrette with cooked bacon and 2 Tbsp olive oil.

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