WHAT'S IN IT?
4 chicken thigh fillets, excess fat removed, pounded 1cm thick all over
1 tst smoked paprika
1 tsp dried oregano
salt and pepper
1 tbs rice bran oil
4 rashers streaky bacon
1 yellow peach, stone removed and sliced
1 avocado, ripe, cut into chunks
1 bunch broccolini, cut in half
1/2 cup yellow beans, toped and tailed, cut into 2cm batons
1/2 cup green beans, toped and tailed, cut into 2cm batons
1 small cos lettuce, washed and cut into 4cm pieces
3 tbs apple cider vinegar
2 tbs tahini
2 tbs extra virgin olive oil
salt and pepper to taste
PUTTING IT ALL TOGETHER:
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.
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.
Heat a large non-stick fry pan over medium high heat (you could also do this on the BBQ for a great grilled flavor) and cook chicken pieces for 3-4mins each side or until cooked through. Remove from pan and set aside to cool.
Wipe out the same frying pan and add bacon, cooking until nice and golden and crispy. Remove to a piece of paper towel to drain excess fat. Coarsely chop the bacon into nice sized chunks.
While the bacon and chicken is cooking, boil a small pot of water and blanch the broccolini for 1-2mins, remove and refresh under cold water. Set aside ready to be added to the salad.
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.
NOTES AND TIPS:
* For vegetarian alternatives, omit chicken and bacon and add egg.
* For vegan alternatives, omit chicken and bacon and if you like add a grain (quinoa) or pulse / legume (chickpea / lentil).
* Chicken breast can also be used in this recipe, however please note that breast dries out quickly and will also need a longer cooking time.
* Use stone fruit when in season, alternatively use dried fruit when available.