Ingredients
Salad
- 2 Avocados Medium diced
- 1 pack Bacon strips
- 1 bag Spinach baby spinach
- 1 large Yellow Sweet pepper Thinly sliced
- 1 large Red Onion Thinly sliced
- 2 Medium Tomatoes Thinly sliced
- 2 pieces Chicken breast boneless and cleaned
- 3 small bundles Rosemary 2 bundles finely chopped
- 5 cloves Garlic minced
- 2 tbsp Cuisine Soya-Bean Oil
- ½ cup Cuisine White roasted Peanuts roughly chopped
- ½ cup Cuisine Golden raisins
- Salt- To taste
- Black pepper- To taste
Honey Mustard Dressing
- 1 cup Mustard
- ¼ cup Honey
- ⅓ cup Olive Oil
- Salt – To taste
- Black Pepper- To taste
Instructions
- Method
- Season chicken with salt, black pepper, garlic and chopped rosemary.
- Place into a pan with oil on medium heat. Add the remainder bundle of rosemary into the pan and allow the chicken to cook on each side for 4 minutes.
- Once cooked place chicken on cutting board and allow to rest for 5 minutes. After slice. Note (Leaving the bundle in the pan allows for more flavour to be brought into the chicken.)
- Cook the bacon according to your liking. Note (Here I cooked the bacon just until parts started to turned brown and crispy. If you prefer a more crispier bacon simply cook it for a longer time.
- To make dressing, in a bowl add mustard, honey, salt and black pepper. Whisk well then stream in the olive oil. Note (There should be a great tangy taste but with notes of sweetness from the honey.)
- In a big blow arrange salad with vegetables and meats. Note (I chose to arrange the salad but it's perfectly fine to toss the salad just make sure you toss everything except the avocados at first. Toss them in last as the texture tends to not be pleasing on the eyes when tossed with other ingredients.)
- Serve with dressing and enjoy!
Video
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