Ensalada de pollo y beicon

Ingredientes

• 6 leaves romaine (approx)
• 3 1/2 oz chicken tenders (approx weight (or thigh))
• 3 slices smoked bacon ((streaky))
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or wine vinegar)
• 1 tsp Dijon mustard (or grain mustard)
• 2 tsp honey

Preparación

1. 1

   Warm a small-medium skillet over a medium-high heat. When it's warm add the bacon and cook until gently brown and ideally crisp on both sides.

2. 2

   Remove the bacon from the pan and set aside. Add the chicken to the pan and cook a few minutes on both sides until cooked through.

3. 3

   Thinly slice the romaine and cut larger pieces in half (eg at top of leaves). Place all of the dressing ingredients (oil, lemon, mustard and honey) in a small bowl or jar and whisk/shake to combine. You can do these as the chicken and bacon cooks.

4. 4

   Once the chicken is cooked through, remove from pan and slice both the chicken and bacon into small bite-sized pieces. Add both to the sliced romaine, drizzle over the dressing then toss to mix. Serve, ideally with meats still warm or at room temperature.