Wa r m C h i c ke n , B a c o n a n d S p i n a c h S a l a d

Serves 4 Preparation time: 5 minutes Cooking time: 10 minutes

Method
1. Heat 1 tbsp of the oil in a large frying pan, add the pine nuts and fry for 1 minute or until golden.Transfer to a large salad bowl and add the spinach leaves. 2. Add the remaining oil to the pan, add the chicken and bacon and fry for 6-8 minutes or until crisp and golden. Add the spring onion and cook for 1 minute. Add the balsamic vinegar and plenty of freshly ground black pepper and toss until well coated. 3. Add the warm ingredients to the fresh spinach leaves and toss to mix together. Serve dressed with a little more vinegar and oil if liked.

I n g re d i e n t s
75ml /5 tbsp Filippo Berio Extra Virgin Olive Oil 25g /1oz pine nuts 100g /4oz fresh young spinach leaves 450g /1lb chicken breast fillet, sliced 100g /4oz smoked streaky bacon, sliced 4 spring onions, trimmed and sliced 2tbsp balsamic vinegar Click here for more recipes www.fberio.co.uk/recipes

All recipes and images are © Filippo Berio UK

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