THE RECIPE LIBRARY

Honey Chicken and Bacon Salad

Easy, delicious and quick summer salad ideal to use left over roast chicken. Serves 2.
 
Ingredients
 
225g/ ½ lb new potatoes, scrubbed and quartered lengthways
90g/3oz fine green beans, trimmed
3 rashers rind less streaky bacon
½ bag of mixed salad leaves
2 roasted chicken breasts, skinned and cut into chunks or about 350g/12oz cooked chicken
4 tablespoons healthy honey and mustard dressing

Method

1. Cook potatoes in boiling water for 8-10mins, then add beans and cook for a further 3mins. Drain, then leave to cool.
 
2. Meanwhile, fry the bacon for 2-3 mins until crisp. Let it cool, snip into pieces.
 
3. Scatter the salad leaves and potatoes over a large serving plate. Toss the chicken with the beans in the dressing and spoon over the salad. Scatter the bacon over and serve.