Chicken Salad with Bacon-Wrapped Greens

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
4 chicken fillets

For the Soy, Honey and Mustard Marinade:

2 tbsp soy sauce
1/4 cup honey
1 tbsp whole grain mustard
1 tbsp dijon mustard
1 clove garlic
1/2 tsp chilli flakes

For the Bacon Greens:

200g green beans, trimmed
200g asparagus, trimmed
200g Tenderstem broccoli
8 bacon rashers
2 tsp brown sugar
1 tbsp soy sauce
1 tsp olive oil

Serve with:

250g mixed baby leaves (rocket leaves, watercress, spinach)
1 red + 1 green heirloom tomatoes, sliced
Parmesan shavings

1. Lightly score the chicken and place in a large dish.

2. Mix the marinade ingredients and pour two thirds of it onto the chicken. Cover in cling wrap and marinate in the fridge for 2 hours or more.

3. Heat the oil in a large pan and cook the marinated chicken fillets for about 4 minutes on each side until cooked. Remove from heat and pour the pan juices over. Cover with foil and rest or 5 minutes.

4. Cut into slices. For the bacon bundles, wrap 4 green beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, securing one side with toothpicks.

5. Repeat with the remaining beans, asparagus, broccoli and bacon. Sprinkle the bundles with the sugar and drizzle with soy sauce.

6. Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often. Shave over parmesan Drizzle with the reserved soy, honey and mustard dressing.

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