Lemon-Mustard Chicken Salad
Welcome to my Summer holidays! I am away at the family beach house with the sun shining, heat baking, waves pounding at the shore... bliss. I just wanted to share a usual easy family Summer holiday lunch which was quickly whipped up after a morning of walking, jogging and swimming (and maybe a little sunbaking) on the beach. So that means my third salad post in a row, third chicken salad recipe actually... but they're so good, healthy and almost have endless variations that I don't apologise! So enjoy and relax and perhaps have a siesta after lunch, before another beach run later in the afternoon.
First up- here is the view! Thought you might enjoy.
And the guest chef today is my mum! We started with some chicken breasts sizzling away in a pan. Firstly, slice 3 chicken breasts into large pieces (about 3-4 slices per chicken breast). Heat a pan to medium-high heat with 2 tbsp olive oil, and place your chicken breasts in to brown for 2 minutes.
Now to flavour the chicken- take 1.5 tablespoons of Dijon mustard, 1.5 tablespoons of lemon juice and some salt and pepper.
Mix it up in a jar and pour over the chicken- stir the chicken to make sure it coats all sides.
Lower the temperature a little and let it cook away in the mustard sauce. In the meantime...
get some bacon frying away to top off your sandwich. This is of course entirely optional, but I do love bacon on salads.
Then get a salad ready. (Thanks Mum!) Very easy basic salad- this is just lettuce, baby spinach, 3 tomatoes cut into wedges, one cucumber sliced up, all thrown in together.
Add some avocado and 1/2 a small red onion diced up very finely. Salad complete!
Back to your chicken... after about 15 minutes it should be cooked all the way through. Turn the heat off, grab some flat leaf continental parsley and chop it up.
Throw it in with the chicken, now the heat is off. This gives the whole dish some Summer freshness.
Stir the parsley around. That's your chicken done!
Turn off the bacon once it has some colour on all sides.
Now time to assemble. Dish some salad up
Place a few pieces of lemon-mustard chicken on top.
A few pieces of bacon on top of that
To dress the salad- pull out your trusty lemon mustard mix again- 1 tbsp mustard, 1 tbsp lemon juice, 1 tbsp olive oil, and mix it up.
Drizzle your mixture over your salad- and you've got your perfect beach recovery food.
And remember, you can pretty much do anything with the lemon-mustard chicken! Have it with steamed veges for dinner, toss through a pasta with some baby spinach, or use your salad, chicken and bacon to make some tasty sandwiches.
Lemon-mustard chicken salad
3 chicken breasts
1.5 tbsp Dijon mustard
1.5 tbsp lemon juice
2 tbsp olive oil
3 tablespoons parsley chopped
150g baby spinach
3 tomatoes, cut into chunks
1 cucumber, sliced into rounds
1/2 small red onion, finely diced
4 bacon rashers, sliced into strips
Dressing: 1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp olive oil
1. Slice chicken breasts into large pieces. Heat olive oil in a frying pan over medium-high heat, brown chicken for 2 minutes, before turning heat down.
2. Turn heat down. Mix mustard and lemon juice in together, and stir into the chicken. Leave to cook for 10-15 minutes until cooked through.
3. Brown bacon in another frypan with a little olive oil. (10 minutes)
4. Once chicken is cooked, turn the heat off, and stir through chopped parsley.
4. Assemble salad ingredients in a bowl.
5. To serve- Place chicken on top of salad. Place bacon on top. Mix dressing ingredients together and drizzle over salad.