Serves 2 - 14 propoints per serving
Salad
2 x boneless, skinless chicken breasts, diced
1 tbsp Cajun Seasoning
2 x lean rashers, diced
1 Avacado, pitted
2 x Baby Gem Lettuce
Punnet cherry tomatoes, halved
1/2 cucumber, seeded and diced
1 tsp olive oil
Dressing
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt & pepper
Method
1. Heat tsp oil in pan and roll the diced chicken in the Cajun spices
2. Cook chicken for 5-6 mins and add bacon. Continue cooking till bacon is crispy and chicken is cooked through
3. Meanwhile, make the dressing by whisking all the ingredients together.
4. Add the lettuce to the bowl and Drizzel over half the dressing and toss
5. Add the remaining vegetables and toss with the lettuce and dressing
6. Put the salad on a plate and top with the chicken, bacon and add 1/2 te Avacado to each plate by scooping te flesh out with a teaspoon
7. Serve with remainder dressing on the side
No comments:
Post a Comment