Reader's Digest
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, cut into slivers
- 300 g skinless chicken breast fillets, cut into strips
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon wholegrain mustard
- 150 g bacon slices diced
- salt and pepper
- 2 baby cos lettuces, separated into leaves
- 1 2/3 cups (50 g) watercress sprigs, tough stalks discarded
- 2 ripe avocados
- Juice of 1/2 lemon
- 250 g cherry tomatoes, halved
- 1 small red onion, thinly sliced
Preparation
- First prepare the salad. Put the lettuce and watercress in a large wide salad bowl. Peel and thickly slice the avocados and toss with the lemon juice to prevent discoloration. Scatter the avocados, tomatoes and red onion on top of the lettuce and watercress. Set aside.
- Heat the oil in a large frying pan, add the garlic and stir for just 30 seconds or so until softened.
- Toss in the strips of chicken and stir-fry for 2–3 minutes or until they change colour.
- Add the honey, vinegar and mustard, and stir to mix well. Add the diced bacon and stir-fry for a further 1 minute or until it is cooked.
- Season to taste. Spoon the chicken mixture over the salad. Toss together, then serve immediately with crusty bread.
Serves 4
Preparation: 15 minutes
Cooking: About 10 minutes
