Ingredients
- 3 Chicken Breasts
- 6 Rashers of Streaky Bacon, grilled until crisp
- 1 bag of Mixed Salad Leaves
- 200g of Cherry Tomatoes
- 3 Tablespoons of Cranberry Sauce
- 3 Tablespoons of Yorkshire Drizzle Rapeseed Oil
- Juice of half a Lemon
- ½ Tablespoon of grain mustard
Instructions
- Snip the grilled bacon into 1cm pieces.
- Slice the chicken breasts into strips approximately 1-2 cm wide and pan fry in a little of the original rapeseed oil over a medium heat until cooked through.
- Add the cranberry sauce to warm through with the chicken.
- Meanwhile mix the original rapeseed oil, lemon juice and grain mustard to create a dressing.
- Tumble the leaves and cherry tomatoes in a salad bowl, add the dressing and mix to coat the leaves.
- Add the warm chicken and cranberry sauce mixture along with the bacon to the salad bowl and toss well.
- Serve immediately and enjoy!
Notes
Recipe provided by Yorkshire Drizzle
