House Salad with Chinese Chicken & Crispy Bacon

This was something of an experiment and it turned out to be a success!

It is quite straight forward to make and has a wealth of flavours.

Black Pepper	1 pinch
Chicken Breast	1
Coriander Leaves	2 - 3
Crispy Bacon	1
Cucumber	6cm portion
Garlic	2 cloves
Iceberg Lettuce	4 leaves
Light Soya Sauce	3 tablespoons
Lime	1/2
Red Bell Pepper	1/2
Red Onion	1/4
Salt	1 pinch
Sesame Oil	1 tablespoon
Spring Onion	1
Tomato	1
Vegetable Oil	2 tablespoons

Preparation:

1. Finely chop chicken breast into small chunks of approximately 1 - 1.5cm cubes.

2. Marinate the chicken breast chunks in 3 tablespoons of light soya sauce and 1 tablespoon of sesame oil. Leave for 20 minutes.

3. Finely chop red onion into small pieces. Put into a small bowl and squeeze out the juice of half a lime onto it. Mix well and leave to marinate for 10 minutes.

4. Rip up iceberg lettuce leaves into small pieces and place into plate

5. Slice cucumber portion, tomato and red bell pepper into thin slices and add to the plate. Mix vegetables together

6. Add marinated red onion

7. Season with a pinch of salt and black pepper


Cooking:
1. Bake bacon at 200C for 10 - 15 minutes until sizzling and crispy

2. Fry marinated chicken chunks in 2 tablespoons of vegetable oil

3. Finely chop 2 cloves of garlic and 1 spring onion into tiny pieces and add to the frying pan

4. Turn off heat when chicken is cooked



Serving:
1. Add the chicken chunks to the salad

2. Break up the crispy bacon strip into small pieces and sprinkle over the salad

3. Garnish with few coriander leaves and serve with a slice of bread