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Prep time: 15 min
Cook time: 30 min
Servings: 2
1 - 100 gram
Ingredients
200 grams chicken breast
MARINADE
3 tbsp grain mustard
2 tbsp dijon mustard smooth and mild
2 tbsp olive oil infused with lemon
2 tbsp citrus champagner vinegar
1 tsp garlic
1 pinch salt
SALAD
1/4 cup turkey bacon
200 gram Romaine lettuce
100 gram tomatoes
120 gram avocados
1/4 cup corn
28 gram onions
1 tbsp maple syrup choc zero
Directions
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
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