Ingredients :
- 4 medium chicken breast boned and skinned
- 225 g sugar/snow peas
- 3 carrots peeled and cut into matchstick -sized pieces
- 2 heads decorative lettuce of your choice
- Hundred and 75 g button mushrooms sliced
- 6 rashers bacon fried and chopped
- dressing
- 115 ml lemon juice
- 2 tablespoons wholegrain mustard
- 250 mL olive oil
- 65 mL sesame oil
- 1 teaspoon coriander seeds crashed
- 1 tablespoon fresh coriander leaves chopped use for the garnish
Method :
- Mix the dressing ingredients in a bowl. Place the chicken breasts in a shallow dish and pour on half the dressing, and place in the refrigerator overnight together with the other half the dressing.
- Cook the snow peas for 2 minutes in boiling water, then drop them into ice water to stop them cooking any further. Tear the lettuce into small pieces and mix all the other salad ingredients and the bacon together. Arrange all the is in individual serving bowls
- Grilled chicken breast until cooked through, then slice them diagonally into thin pieces. Divide between the bowls of salad and add some dressing to each dish. Combine quickly and scatter some fresh coriander into each bowl.
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