Chicken, lemon and tarragon salad
Servings: 2
Time: ½ hour
Mixed green salad leaves (e.g. iceberg, frisé)
8 rashers rindless bacon, chopped into small bits
2 chicken breasts, sliced into strips
juice of 1 lemon
2 tbsp chopped fresh tarragon
vinaigrette dressing
1. Fry the bacon with a little extra oil until it's starting to get crispy.
2. Add the chicken pieces and fry about 5 minutes, until they're starting to brown.
3. Throw in the lemon juice and tarragon and cook a further 5 mins or so, until the chicken is done.
4. Toss the green salad with the vinaigrette dressing, and add the chicken and bacon.
5. Yum yum.
No, as usual, I didn't make this one up myself. It's taken virtually verbatim from a Sainsbury's recipe.
 
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Modified 05/27/00