BACON BEETROOT AND CHICKEN SALAD

INGREDIENTS

• Deboned chicken thighs

• Beetroot

• Carrots

• Bacon

• Onions

• Garlic

• Rocket

• Sunflower seeds

• Butter

• Chicken spice

• Portuguese chicken spice

• Parsley

• Black pepper

• Lemon

• Olive oil

• Honey

Cooking & Preparation

1. Season your chicken thighs with chicken spice, Portuguese chicken spice, black pepper and dried parsley. Set aside.

2. Chop up your onions, garlic and bacon.

3. Add butter to a pan and once the butter melts sauté your onions and garlic until translucent.

4. Add your bacon to the same pan and fry until cooked.

5. Transfer the bacon, garlic and onions to a bowl and leave to cool.

6. Add more butter to your pan and follow by deglazing with a white wine.

7. Once the wine reduces, add your seasoned chicken to the pan.

8. Fry on medium heat until cooked all the way through. If your chicken is sticking to your pan add more butter and wine. Once cooked remove from the stove and leave to cool for 5 minutes.

9. While your chicken is frying, slice your beets in thin circles and bake at 200•C for 10-15 minutes. You don’t want your beets to over cook.

10. Once the beets are cooked, julienne them as well as your carrots. set aside.

11. Slice your chicken thighs.

12. Construct your salad by adding the rocket, chicken, beetroot, carrots, bacon, onion and garlic. Top off with some sunflower seeds.

13. To make the vinaigrette dressing add lemon juice, olive oil, mixed herbs and honey. Start with small quantities and adjust as you taste.

14. Pour your dressing over your salad.

Enjoy!