Honey and Mustard Chicken and Bacon Salad

This is such a tasty salad...sweet, sticky chicken, salty bacon, crisp lettuce and spinach in a creamy mustard dressing, mmmmm!

If you share my love for and slight addiction to truffle oil, you may want to try trickling a few drops over the finished salad just before eating, that's all I'm saying...

Serves 2 generously

Ingredients

For the marinade

1 tablespoon Olive Oil

2 tablespoons Runny Honey

1 tablespoon Dijon Mustard

Juice of Half a Lemon

Approx. 500g Skinless Chicken Breasts, cut into thin strips

For the Dressing

1 heaped teaspoon Dijon Mustard

2 tablespoons Double Cream

Salt and Black Pepper

1 clove of Garlic, minced

2 teaspoons White Wine Vinegar

3 tablespoons Olive Oil

Approx. 4 thick rashers of Bacon, smoked or unsmoked as you prefer,cut into strips

a few handfuls of Spinach Leaves

a few handfuls of crunchy lettuce like Romaine, Little Gem or Iceberg

• Mix the ingredients for the marinade in a bowl then add the strips of chicken and turn them over to coat each piece in the marinade.  Cover and refrigerate until needed.
• Make the dressing by whisking all the ingredients except for the oil together in a small bowl. Slowly add the olive oil while whisking until it is all incorporated, check for seasoning then chill until needed.
• To prepare the salad, heat a few drops of oil in a frying pan then fry the bacon pieces until crispy, put them into a bowl to cool slightly.
• Tip the chicken and marinade into the hot frying pan and cook on a high heat for about 10 minutes, stirring occasionally until the chicken is golden brown and marinade thick and syrupy.  While this is cooking, toss the spinach and lettuce with the dressing in a bowl then divide it between two plates, sprinkle over the crispy bacon.
• Top the salad with the hot chicken and syrupy juices, serve immediately.