Chicken Salad with Bacon-Wrapped Greens
Chicken Salad with Bacon-Wrapped Greens
Enjoy this quick and easy chicken salad recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 2 hours 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 4 Chicken fillets
  • Soy, honey and mustard
  • 2 tablespoons soy sauce
  • ¼ cup honey
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1 clove Garlic
  • ½ teaspoon Chilli flakes
  • Bacon greens
  • 200 grams green beans, trimmed
  • 200 grams Asparagus, trimmed
  • 200 grams Tenderstem Broccoli
  • 8 bacon rashers
  • 2 teaspoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Olive oil
  • Serve with
  • 250 grams mixed baby leaves (Rocket leaves, Watercress, Spinach)
  • 1 red + 1 green heirloom Tomatoes, sliced
  • Parmesan shavings
  1. Lightly score the chicken and place in a large dish. Mix the marinade ingredients and pour two thirds of it to the chicken. Cover in cling wrap and marinate in the fridge for 2 hours or more
  2. Heat the oil in a large pan and cook the marinated chicken fillets for about 4 minutes on each side until cooked
  3. Remove from heat and pour the pan juices over. Cover with foil and rest or 5 minutes. Cut into slices
  4. For the bacon bundles, wrap 4 green beans, 2 asparagus spear and 2 broccoli spears in 2 rashers of bacon, securing one side with toothpicks
  5. Repeat with the remaining beans, asparagus, broccoli and bacon. Sprinkle the bundles with the sugar and drizzle with soy sauce
  6. Heat the oil in a large non-stick pan and cook the bundles for 5 minutes, turning often
  7. Shave over parmesan
  8. Drizzle with the reserved soy, honey and mustard dressing

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