Chicken & Bacon Salad
Serves 4-6
Ingredients
- ¼ French stick, sliced 1 cm thick
- olive oil
- salt
- freshly ground black pepper
- 4 handfuls baby spinach leaves
- 3 Tablespoons capers
- 250g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 hard boiled eggs, peeled, yolks separated from the whites
- 500g skinned boned chicken thighs, each thigh cut into 4 across the grain of the meat
- 4 rashers rindless bacon diced 3cm
- 2 Tablespoons red wine vinegar
Method:
Preheat the oven to 200°C
Brush the slices of bread with olive oil and place side by side on a baking tray. Season and place in the oven for 10 minutes or until golden and crisp. Remove from the oven and cool. Break the bread into bite sized pieces. Put the spinach, capers, tomatoes, onion and the chopped egg whites into a salad bowl.
Heat a little oil in a frying pan over moderate heat and add the chicken and bacon. Panfry for 6-8 minutes until the chicken is cooked and the bacon is crisp. Add this to the salad with the 5 tbsp virgin olive oil and vinegar. Toss the salad. Push the egg yolks through a sieve onto the salad and serve.
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