A good salad recipe is priceless during these hot summer months. Unfortunately many salads are often not that fulfilling and healthily. The key to satiating your appetite is to replace the carbohydrates and sugars in most western dishes with high quality protein and fats.
This dish contains plenty of protein and oils in the meat and the oils used. Good quality oils are essential for maintaining healthy youthful looking skin. Organic produce is always recommended in any of the dishes we publish, but this is particularly important when selecting your chicken and bacon for this dish to ensure the quality of the fats in your meal are as high as possible.
Chicken & Bacon Salad (Serves 4)
40ml Toasted sesame seed oil
40ml Soy Sauce
40ml Fish sauce
4 organic chicken thighs
4 rashers of organic bacon
100g of purple sprouting broccoli
4 medium sized spring onions sliced lengthways
1/2 medium sized cucumber sliced lengthways
80g mixed baby leaf salad
200g cherry tomatoes
1 handful of pine nuts
handful of fresh chopped coriander
Marinade your chicken thighs for 3-4 hours then cook in your marinade for 40 minutes at 165C.
Fry your bacon in coconut oil until crispy. Steam you broccoli until tender.
Place your mix baby leaf salad in a suitable salad dish and tosh with your spring onions, cucumber slices, tomatoes and pine nuts, add your crispy bacon, chicken pieces and broccoli.
Spoon several spoonfuls of the chicken juices and marinade over your salad. Garnish with your coriander and enjoy!
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