This warm chicken and bacon salad is bursting with fruity flavours.
- Preheat the oven to 190°C.
- Combine the mustard, honey, half the oil, garlic and chicken in a dish. Cover and refrigerate until needed.
- Line 2 small baking trays with baking paper, place the bacon on one and the bread on the other. Drizzle the bread with the remaining oil. Place the trays in the oven for 5-6 minutes or until the bacon is crisp. Remove the bacon, then reduce the oven to 150°C and cook the croutons for a further 10 minutes or until crisp and golden. Break the bacon into bite-sized shards.
- Place the avocado in a large serving bowl with the spinach, cos leaves, tomatoes and onion.
- Drain the chicken, reserving the marinade. Heat a large non-stick frypan over medium heat, add the chicken and cook for 7-8 minutes, turning to prevent catching, until the chicken pieces are cooked through and golden. Add the chicken to the bowl with the salad. Pour the reserved marinade into the pan, stir in the creme fraiche and cook until bubbling. Pour over the salad and give everything a good toss together. Serve while still warm.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set