Pear, Rocket & Bacon Salad with Grilled Chicken

Hi everyone,

After a very busy day at work, it's nice to cook up something in 10 minutes.

It may sound like a strange salad combination, but trust me it works! Even my husband (who is very fussy) loved the taste of the pear and bacon combo.

This recipe is really simple to make and is only 9PP per serve.

Enjoy!

Carmz

PEAR, ROCKET & BACON SALAD

WITH GRILLED CHICKEN

 

 

 

 

Ingredients

• 30g rocket leaves – 0PP
• 1/2 pear sliced thinly – 0PP
• 1 small breakfast bacon rasher – 1PP
• 1 tsp grated Parmesan cheese – 0PP
• 1 tbs balsamic vinegar – 0PP
• 1 tsp olive oil – 1PP
• 2 small chicken thigh fillets - 7PP
• 1/4 tsp dried crushed chili flakes
• 1 tsp chicken stock powder
   

Method

1. Grill or air fry bacon until crispy. Remove from pan and let cool slightly.
2. Sprinkle chicken thighs with chili flakes and stock power.
3. Put chicken on a non stick grill or fry pan and cook for 5 mins each side until cooked through.
4. While the chicken cooks, prepare the salad by combining the rocket, pear and cooled bacon. 
5. Make the dressing by mixing the olive oil and balsamic vinegar together.
6. Pour the dressing over the top of your salad and then sprinkle the over the Parmesan cheese.
7. Once your chicken is cooked, add to the side of your salad.

This recipe serves 1 person.



Rosemary Chicken

On the weekend, my BFF and I were sipping on some skim cappuccino's and talking about cooking something delish for dinner.
 
Here is a recipe she tried on the weekend - quick to cook, tasty and it looks amazing! (only 8PP a serve)

Give it a go & enjoy!
 
Carmz

(Thanks Mez for the recipe and pics)

ROSEMARY CHICKEN

WITH BRAISED LEEKS, PEAS & SPINACH

Ingredients

• 120 g skinless chicken breasts – 5PP
• few sprigs fresh rosemary – 0PP
• 44g trimmed middle rasher bacon – 2PP
• 50 g baby leeks – 0PP
• 50 g baby spinach – 0PP
• 50 g frozen peas – 1PP
• salt and pepper - 0PP

  
Method

 

1. On a large sheet of greaseproof paper, sprinkle chicken with salt, pepper and the rosemary leaves. Fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin
2. Put chicken into a non stick frying pan turning after 3 or 4 minutes, until golden and cooked through
3. Halve the leeks length ways, rinse under the tap, then finely slice. 
4. In a separate pan on medium high heat, add finely sliced bacon cook for 1 min then add leeks, peas and 1/4 cup of water.
5. Once leeks have softened slightly, add peas are tender, add spinach to the saucepan.
6. Once spinach has wilted, pile vegies onto a platter and place the cooked chicken and bacon on top.

original recipe sourced from: http://www.jamieoliver.com/recipes/chicken-recipes/golden-chicken-braised-greens-potato-gratin