Warm Chicken and Brussels Sprout Salad with Bacon Vinaigrette
- Prep time: 25 minutes
- Calories: 650
- 2 of Chicken Breast
- 150 g of Brussels Sprouts
- 1 150g Pack of Middle Speck Bacon
- 1 of Shallot
- 2 Tsp of Dijon Mustard
- 1 Tbsp of Apple Cider Vinegar
- 1 of Baby Cos Lettuce
- 120 g of Sugar Snap Peas
- 1 of Lebanese Cucumber
Cook Chicken: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.
Prepare Ingredients:Meanwhile, peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Snap the stems off sugar snap peas then pull and discard the tough string that runs the length of the pod. Separate lettuce leaves and cut cucumber in 1 cm dice. Cut bacon in half lengthwise and slice into 5 mm lardons (small strips).
Cook Bacon & Brussels 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 sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.
Make Vinaigrette:In a small bowl combine shallot, mustard and apple cider vinegar with cooked bacon and 2 Tbsp olive oil. Slice chicken.
You Plate It:Combine 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!