Chicken, Bacon & Peach Salad

Ingredients

Keep screen on

Method

1. Firstly start by marinating the chicken thigh pieces; you can do this as far ahead of time as you like (day before), or if you don’t have time, then just before you start cooking. The different will be in the intensity of flavor but either way will still work well.
2. In a large bowl, combine the chicken, herbs and spices along with the oil. Combine well so that all sides of the thigh fillet are coated.
3. Heat a large non-stick frying pan over medium–high heat (you could also do this on the barbecue for a great grilled flavor) and cook chicken pieces for 3–4 minutes each side or until cooked through. Remove from pan and set aside to cool.
4. Wipe out the same frying pan and add bacon, cooking until nice and golden and crisp. Remove to a piece of paper towel to drain excess fat. Coarsely chop the bacon into nice sized chunks.
5. While the bacon and chicken is cooking, boil a small pot of water and blanch the broccolini for 1–2 minutes, remove and refresh under cold water. Set aside ready to be added to the salad.
6. To assemble salad, add all ingredients into a large salad bowl, dress generously and toss gently. Serve and enjoy with someone you love, I did with my mum.