Chicken and Bacon Salad with Beetroot and an Orange and Walnut Dressing

    June 27, 2016

    • Yields: 4

    Ingredients

    For the dressing

    Juice and zest of a small orange

    1 tsp Dijon mustard

    1 tbsp Sherry vinegar

    5 tbsp Extra virgin olive oil

    A pinch of soft brown sugar, to taste

    Salt & freshly ground black pepper

    75 g Walnuts, roughly chopped

    For the salad

    500 g New potatoes, thickly sliced

    300 g Broccoli, cut into 3-4cm pieces

    2 Large chicken breasts, skinless and boneless

    1 tbsp Olive oil

    8 Slices smoked streaky bacon

    400 g Cooked beetroot, cut into wedges

    80 g Bag baby salad leaves

    80 g Bag rocket

    Directions

    1Make the dressing by whisking together the orange juice and zest with the mustard and sherry vinegar in a large mixing.

    2Drizzle in the olive oil, whisking all the time, until the dressing has emulsified.

    3Season to taste with brown sugar, salt and pepper then stir through the walnuts and set aside for the flavours to develop.

    4Bring a large pan of lightly salted water to the boil and add the potatoes.

    5Cook for 10-15 minutes until tender when pierced with the tip of a knife.

    6When the potatoes are nearly ready, add the broccoli and cook for a further two minutes.

    7Drain well and add to the dressing in the bowl whilst still hot, tossing to mix.

    8Meanwhile, heat the oil in a frying pan until hot.

    9Flatten the chicken breasts a little and season with a little salt and pepper, fry for about 4-5 minutes on each side until cooked through.

    10Remove; set aside to cool a little then slice on the diagonal.

    11Add the bacon to the frying pan and fry until crisp.

    12Roughly chop.

    13Add the chicken and bacon to the bowl and toss together.

    14Finally, add the beetroot and leaves and lightly toss to mix before serving immediately.

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