Chicken and Bacon Salad with Beetroot and an Orange and Walnut Dressing
June 27, 2016
- Yields: 4
For the dressing
For the salad
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.
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.