Method

Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time. When crisp, golden and cooked through cut into thin slices.  Add the bacon to the pan for the last few minutes.

For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.

Add the herbs to the dressing.

Mix through the chicken at the last minute and serve with the spinach and strawberries.

Ingredients

1 chicken thigh, bones removed, with skin on

2 slices bacon

For the dressing

1 tsp olive oil

1 tsp balsamic vinegar

salt and freshly ground black pepper

handful flatleaf parsley

handful fresh basil

handful fresh coriander

handful fresh mint

For the salad

Baby spinach leaves

1 punnet strawberries - hulled and quartered


Chicken strawberry & balsamic salad

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